4 squares unsweetened chocolate
2 cups sifted* all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¾ cup butter or margarine
1 cup sugar
4 eggs
6 tablespoons milk
1 teaspoon vanilla extract
1 cup finely chopped walnuts
1 pkg (6 oz) fluffy white frosting mix
Licorice laces
Candy corn
Life Saves
Semisweet chocolate pieces
Chocolate sprinkles

1. Melt chocolate over hot, not boiling, water; remove from hot water; let cool.
2. Preheat oven to 350F. Line 24 cupcake-pan cups (2½-by-1¼ inches) with paper liners.
3. Sift flour with baking powder and salt. Set aside.
4. In large bowl of electric mixer, at medium speed, cream butter with sugar until light and fluffy. Beat in eggs.
5. At low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla, melted chocolate, and walnuts.
6. Fill cupcake two-thirds full. Bake 20 minutes or until top springs back when gently pressed with fingertip.
7. Turn out on wire rack.
8. Prepare frosting mix as label directs.
9. Frost tops of cupcakes.
10. Make faces with candies, as pictured.

Makes 24 cupcakes.

*Sift before measuring.

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©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.