Chocolate Pumpkin Cupcakes

I found the recipe for the cupcakes on the Nestle site and then decided to frost them with an Orange cream cheese frosting I found on allrecipes. The combination was amazing! These are easily the prettiest cupcakes I've ever made but they also tasted amazing. Be sure and try this frosting. It's sooo good!

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips, divided
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup milk
3 large eggs
1/2 cup Halloween candy corn (about 40 to 50 pieces)

PREHEAT oven to 350º F. Paper-line 20 muffin cups.

MICROWAVE 1 cup 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.

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 with this and top with pieces of Candy Corn Bark.

FOR CANDY CORN BARK:

LINE baking sheet with wax paper.

MICROWAVE 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.