Make a smiley statement by decorating a whole tray of chocolate spice cupcakes. Once everyone’s seen the big picture, they can each take a treat.
—GENA LOTT, OGDEN, UT
PREP: 35 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 26 CUPCAKES
1 pkg. spice cake mix (regular size)
1 cup solid-pack pumpkin
1 cup water
2 large eggs
1 cup miniature semisweet chocolate chips
2 cans (16 oz. each) vanilla frosting
1 tsp. maple flavoring
Orange food coloring
Reese’s Pieces
1. Preheat oven to 350°. Line 26 muffin cups with paper liners.
2. In a large bowl, combine cake mix, pumpkin, water and eggs; beat on low speed 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Fill prepared cups two-thirds full.
3. Bake for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
4. In a large bowl, beat frosting and flavoring; tint frosting orange. Arrange cupcakes on a large platter, forming a pumpkin. Spread frosting over cupcakes. Decorate with Reese’s Pieces as desired.
1 CUPCAKE: 256 cal., 8g fat (4g sat. fat), 14mg chol., 215mg sod., 44g carb. (32g sugars, 1g fiber), 2g pro.