Chocolate Pumpkin Cupcakes With Candy Corn Bark
From dancingfox 14 years agoIngredients
- 2 cups semi-sweet chocolate chips, divided shopping list
- 2 cups all-purpose flour shopping list
- 1 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1 1/2 cups granulated sugar shopping list
- 1 cup LIBBY'S® 100% Pure pumpkin (NOT pumpkin pie mix) shopping list
- 1/2 cup vegetable oil shopping list
- 1/2 cup milk shopping list
- 3 large eggs shopping list
- 1/2 cup candy corn (about 40 to 50 pieces) shopping list
- 1 container (16 oz.) prepared white frosting shopping list
- food coloring (orange, or red and yellow to mix) shopping list
How to make it
Cupcakes
- Preheat oven to 350º F.
- Paper-line 20 muffin cups.
- Microwave 1 cup chocolate chips in small, uncovered, MICROWAVE SAFE bowl on HIGH (100%) power for 1 minute.
- Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- Combine flour, baking soda and salt in small bowl.
- Beat sugar, pumpkin, oil, milk and eggs in large mixer bowl until smooth.
- Beat in melted chocolate.
- Stir in flour mixture.
- Spoon into prepared muffin cups, filling 2/3 full.
- Bake for 22 to 27 minutes or until wooden pick inserted in centers comes out clean.
- Cool in pan for 10 minutes; remove to racks to cool completely.
- Frost cupcakes and top with pieces of Candy Corn Bark.
Candy Corn Bark
- Line baking sheet with wax paper.
- Miscrowave remaining morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute.
- Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- Pour onto prepared baking sheet.
- Spread into 8-inch square.
- Sprinkle with candy corn.
- Tap sheet several times to settle candy corn into chocolate.
- Refrigerate for 20 minutes or until firm. Break into 20 pieces.
Frosting
- Combine frosting with orange or red and yellow food coloring in medium bowl to create orange colored frosting, if desired. Frosting may also be left white.
- TIP:• Bark can be made the day before hand and kept in the refrigerator.
People Who Like This Dish 3
- rubyred Edinburgh, GB
- rhondalynne Lake City, Michigan
- clbacon Birmingham, AL
- dancingfox Butler, PA
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