
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
- Melt chocolate over hot, not boiling, water; remove from hot water; let cool.
- Preheat oven to 350F. Line 24 cupcake-pan cups (2½-by-1¼ inches) with paper liners.
- Sift flour with baking powder and salt. Set aside.
- In large bowl of electric mixer, at medium speed, cream butter with sugar until light and fluffy. Beat in eggs.
- At low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla, melted chocolate, and walnuts.
- Fill cupcake two-thirds full. Bake 20 minutes or until top springs back when gently pressed with fingertip.
- Turn out on wire rack.
- Prepare frosting mix as label directs.
- Frost tops of cupcakes.
- Make faces with candies, as pictured.
Makes 24 cupcakes.
*Sift before measuring.
©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.