Pumpkin Chocolate Chip Cupcakes

Pumpkin Cupcakes with Chocolate Chips and Cream Cheese IcingNothing says ”Fall” quite like the flavor of Pumpkin in baked goods.  Now that the national pumpkin shortage is over and Libby brand canned pumpkin is back on the shelves it is time to indulge your taste buds!

Real Simple offered up a Cake Doctor-esque recipe for Pumpkin Cupcakes in their October Issue.  They really are a fabulous cupcake, and if you leave the icing off can do double duty as a richly moist ”muffin.”  My husband and children ate several for breakfast that way before I got around to icing them.   

 

I can’t resist tweaking a recipe, so here’s my version of Real Simple’s recipe(found in the link above.)  I also stuck with the cream cheese icing I always use instead of the one they provided.

Pumpkin Cupcakes and Pumpkin Chocolate Chip Cupcakes

Ingredients:Pumpkin Cupcakes with Cream Cheese Icing

  • 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 15-ounce can pumpkin puree
  • 2 Tablespoons of water
  • 1 bag of Nestle Mini Chocolate Chips
  • Directions:

    1. Heat oven to 350° F. (325 for Dark/Non-stick pans) Line two 12-cup muffin tins with paper liners.*
    2.  Prepare the cake mix as directed but with the following change: substitute the can of pumpkin puree for the water called for in the package directions, add pumpkin pie spice and cinnamon.  If mixture is too thick or lumpy add up two tablespoons of water to help smooth it out.
    3. Place half of the batter into one of the prepared muffin tins.*  Into remaining batter stir 1/4-1 cup of mini chocolate chips according to taste.  Place chocolate chip batter into remaining tins and bake all cupcakes until a toothpick inserted into the center comes out clean, roughly 18 to 22 minutes. Let cool.

    Cream Cheese Icing

    Ingredients:

    • 1 block (8oz) of cream cheese, room temperature
    • 1 stick of unsalted butter, room temperature
    • four cups of powdered sugar, sifted
    • two teaspoons of vanilla
    1. Cream together butter and cream cheese until smooth and fluffy.  Add powdered sugar in one cup increments, beating on low until fully incorporated after each addition.  Add vanilla, increasing speed to medium and continue to beat the frosting until fluffy.
    2. Frost cooled cupcakes and garnish with candy corn, pumpkins and chocolate drizzles.

    * This recipe only made twenty cupcakes for me; when dividing the batter plan accordingly.

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