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Fall recipes: Pumpkin chocolate chip cupcakes with cream cheese frosting

Pumpkin and chocolate. One of life's greatest supercouples. Like peanut butter and jelly. Gin and juice.  Edward and Bella.

You can find pumpkins everywhere in Michigan now, a sign that it's time to make something sweet with the gourds. Apparently a patchy (ba-dum-bump) 2008 crop led to some kind of pumpkin shortage so if you're one of the unlucky ones running around like crazy trying to find canned pumpkin puree, now is the time to finally grab a gourd and make it yourself. If you've never made your own pumpkin puree be prepared to be even more annoyed than trying to fight people at the grocery store for that rare can of pumpkin. Still feeling ambitious and don't have any canned pumpkin contacts in the black market? Apartment Therapy's The Kitchn blog has not one but two easy to follow methods. Also check out Epicurious' recipe.

Pumpkin chocolate chip cupcakes with cream cheese frosting

Ingredients

For the cupcakes

  • 2 cups of all purpose flour
  • 1 tbs baking soda
  • 1 tbs baking powder
  • 1 tsp cinnamon
  • Pinch of ground ginger
  • Pinch of nutmeg
  • Pinch of salt
  • 1 cup of brown sugar
  • 1 cup of sugar
  • 2 sticks of melted butter, cooled
  • 4 eggs
  • 1 15 oz. can of pumpkin
  • 3 palm fuls of chocolate chips*

For garnishing: Walnuts, crystallized ginger for garnish (be creative! sprinkles, chocolate chips, whatever floats your boat) 

For the frosting

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar

Directions:

Preheat oven to 350.

Mix the dry ingredients in one bowl and the sugars, eggs and butter in another. Pour the puree into the wet ingredients and mix well. Fold in the dry ingredients. Dump in the chocolate chips.

Bake for about 20 to 25 minutes or until you stick a toothpick in it and it comes out clean. Let cool before frosting.

For frosting, use an electric mixer to beat the cream cheese, butter and vanilla until fluffy. Add the confectioners sugar gradually until smooth. 

*When I made this again recently, I had just moved so I only had one cupcake pan that makes six at a time. I had the bowl on the stove and the heat from the oven must've melted the chocolate chips because when I went to do another batch, the chips had melted and turned the batter into a chocolate brown. It was mighty tasty! So if you're not digging the chips you could also melt the chips so you have a pumpkin chocolate batter.

 

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