Cup Cakes

Frightfully Delicious Chocolate Cupcakes | Frightfully Fabulous Cupcake Sandwiches |
Graveyard Cake | Orange-Cream Cheese Frosting | Spooktacular Pumpkin Cake

Frightfully Delicious Chocolate Cupcakes

Ingredients:

2 cups (12 ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels - divided use
1/2 teaspoon of salt
1 1/2 cups of granulated sugar
1 teaspoon of baking soda
2 cups all-purpose flour
1 cup LIBBY'S® 100% Pure Pumpkin
1/2 cup of vegetable oil
3 large eggs
1/2 cup of milk
1/2 cup Halloween candy corn (about 40 to 50 pieces)
1 (16-ounce) container prepared white frosting

Instructions:

1. Pre heat the oven at the temperature of 350ºF (175ºC). Arrange for 20 muffin paper-line cups.
   
   
2. Place 1 cup of morsels in small, uncovered, microwave-safe bowl on high power (100%) for 1 minute. Stir the morsels for some time, after which the morsels may retain some of their original shapes. If necessary, microwave at additional 10- to 15-second intervals, keep stirring until the morsels are melted.
   
   
3. Combine the flour, baking soda and salt in one small bowl. Beat sugar, pumpkin, oil, milk and eggs in large mixer bowl until it become smooth. Beat in the melted chocolate. Stir in flour mixture. Then put this mixture in the muffin cups using spoon. 2/3rd of the cup should be filled.
   
   
4. Bake the mixture for 22 to 27 minutes until a wooden toothpick inserted in centre comes out clean. Cool the preparation in a pan for 10 minutes; then remove to racks so that it can cool completely. Now frost the cupcakes and top it with pieces of Candy Corn Bark.
   
   
5. For Candy Corn Bark and Frosting, line baking sheet with wax paper.
   
   
6. Place the remaining morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute. Stir the morsels after which they may retain some of their original shape. If necessary, place it in the microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
   
   
7. 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.
   
   
8. Combine frosting with red and yellow food coloring in medium sized bowl to create an orange colored frosting, if desired. Frosting may also be left white.
   

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Frightfully Fabulous Cupcake Sandwiches

Ingredients:

1/3 cup cocoa powder
3/4 cup mayonnaise
1 cup warm water
1 1/2 teaspoons vanilla extract
2 cups cake flour, sifted
1 cup superfine sugar
2 teaspoons baking soda
1/8 teaspoon salt
1 container of whipped topping
1 can of chocolate frosting or store-bought chocolate mousse
Assorted braces-friendly candy pieces, such as chopped peanut butter cups, chocolate bars and melt-in-your-mouth candies

Instructions:

1. Preheat the oven at the temperature of 350°F (175°C).
   
   
2. Fill a muffin tin with 12 cupcake liners and set it aside.
   
   
3. Combine the cocoa powder and water in a bowl and mix it until it is smooth.
   
   
4. Fold in mayonnaise to it. (Make sure cocoa mixture is not too hot so that the breaking of mayonnaise may be prevented). Add vanilla and whisk until smooth.
   
   
5. Next add on sugar, cake flour, baking soda and salt and mix slowly until the mixture is well incorporated.
   
   
6. Add wet cocoa mixture to it, mix on medium-high until well blended. Scrape down the sides and blend for 30 seconds.
   
   
7. Fill 3/4th of the cup. Bake it for 30 minutes or until a toothpick comes out clean. Remove from oven and allow it to cool on rack.
   
   
8. Slice each cupcake in half, horizontally, and serve the halves with chocolate mousse or frosting, whipped topping, and assorted candy pieces. Kids build the sandwiches by spreading one-half of a cupcake with mousse/frosting or whipped topping, sprinkling on candy pieces and placing the other half of cupcake on top.
   

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Graveyard Cake

Ingredients:

1 (18.25-ounce) package devil's food or yellow cake mix
12 NESTLÉ CRUNCH Fun-Size Candy Bars
1 (16-ounce) container prepared vanilla frosting
1 (1.76 ounces) NESTLÉ BUTTERFINGER CRISP Candy Bar, chopped
1 small tube white decorator icing
Gummy bugs or worms

Instructions:

1. Prepare cake mix according to package directions using one 13 x 9-inch baking pan. Cool completely in pan.
   
   
2. Invert cake onto serving platter. Frost the cake, using a little more frosting than usual on top ("tombstones" will be pushed into frosting).
   
   
3. Write spooky words such as "RIP" or "BOO" on Crunch bars using tube icing. Let it sit for a few minutes to dry.
   
   
4. Press the crunch bars into cake to create "tombstones". Sprinkle chopped Butterfinger Crisp bar next to tombstones to create "dirt". Creatively place gummy bugs over top of cake.

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Orange-Cream Cheese Frosting:

Ingredients:

1 tablespoon of softened butter,
4 ounces light cream cheese
1 1/2 cups of powdered sugar, sifted
Candied orange peel for garnish (optional)

Instruction:

For Orange-Cream Cheese Frosting:

Beat the cream cheese, butter, powdered sugar and a 1 teaspoon of grated orange peel in a small mixer bowl until it is smooth. Spread the mixture over cupcakes and it garnish it well with candied orange peel.

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Spooktacular Pumpkin Cake

Ingredients:

1 (21-ounce) package yellow or white cake mix
4 large eggs
1/2 cup vegetable oil
3/4 cup granulated sugar
1 cup canned pumpkin
1 teaspoon ground cinnamon
Dash of nutmeg
¼ of cup water (add 2 tablespoons of water if eggs are small)

Instructions:

1. Put the cake mix in a large bowl.
   
   
2. Make a hollow at the center and pour oil and one egg in it. Mix it using a mixer, and then add the rest of the eggs one at a time, beating after each one.
   
   
3. Add the pumpkin, adequate amount of sugar, spices, and then water.
   
   
4. Then bake it in greased and floured tube pan oven at a temperature of 350°F (175°C) for atleast 60 to 70 minutes (depending on the oven calibration). Cool it before removing it from the pan.
   
   
5. Frost and decorate as desired.

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