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Chocolate
Pumpkin Cupcakes
When the weather turns crisp,
these chocolate pumpkin cupcakes will always find a way to your table.
Items Needed:
Chocolate cake mix
Pumpkin Frosting
3 cups canned pumpkin
Pumpkin pie spice
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Directions:
- Add 2 tsp. pumpkin pie spice to dry cake mix.
Then mix according to directions on box, except add 1 ½ cups
canned pumpkin to batter.
- Bake according to directions on box.
- When cupcakes are cool, frost with Pumpkin
Frosting.
- Serve and watch the smiles appear.
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Tips:
- With the extra pumpkin in the batter, these
will make very beautiful and full cupcakes. Definitely make 24 cupcakes.
- The frosting is not too sweet and it is very
soft. If you want it sweeter and stiffer, add ½-1 cup of
powdered sugar to it. But, even without the extra sugar my 2 year old
still enjoyed licking the bowl clean.
| Pumpkin
Frosting |
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2 cups canned
pumpkin
8 oz. cream cheese
1 cup milk
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1 pkg. 3.5 oz.
instant vanilla
or butterscotch pudding mix
2 tsp. pumpkin pie spice
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Combine pumpkin,
cream cheese and milk. Add dry pudding and spices and continue
mixing until well blended. Scrape sides as needed.
Keep frosting refrigerated when not using.
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Return
to
Gourmet Cupcakes from Chocolate Pumpkin Cupcakes
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