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.
