Halloween Cupcakes...

1 1/2 cups sugar
3/4 cup butter
2 eggs
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 cups semisweet chocolate chips
Whipped cream frosting


1.  Preheat oven to 375F.  Arrange paper cup liners into two large or 4 small muffin pans.  You should have enough for 24 individual cupcakes.


2.  In a mixing bowl, combine sugar and butter and beat until light and fluffy.  Beat in eggs.


3.  In another bowl, combine flour, cocoa powder, baking soda, and salt.  Add a little of the flour mixture to the sugar and butter mixture.  Mix well.  Pour in little of the milk.  Mix well again.  Continue adding alternately the flour mixture and the milk to the sugar and butter mixture.

4.  Fold in chocolate chips.  Pour into prepared muffin cups, about 3/4 full. Bake in preheated oven to 20 to 25 minutes.  Let cool completely then frost with the frosting.


For the frosting:

2 cups well chilled- all purpose cream
1 cup powdered sugar
3-4 drops orange food color (optional)
chocolate chips


1.  In large bowl of electric mixer, beat all-purpose cream at medium speed until fluffy.  Gradually add sugar.

2.  If desired, add 3 to 4 drops orange food color.  Continue beating until sugar is incorporated into the cream and cream is stiff enough to spread.  Do not overbeat or the cream will liquefy.

3.  Use to frost cupcakes.  Decorate cupcakes with more chocolate chips if desired.