Pumpkin Chocolate Chip Cupcakes with Pumpkin Cream Cheese Frosting

I can't believe I waited this long to share a cupcake recipe with you. I love cupcakes (see exhibit A) and I especially love baking homemade cupcakes. Decorating is the best part. Sometimes I like to use fondant, but sometimes I just use candy or other food to top my cupcakes. For these pumpkin cupcakes, I kept it simple by adding pumpkin candies on top. You could also use candy corn or your favorite Halloween candy. These pumpkin chocolate chip cupcakes are good on their own, but I love the addition of cream cheese frosting on top. Pumpkin and Cream Cheese are a great combination.  There is even a slight hint of pumpkin in the frosting- yum! 

Despite the threat of rain, we finally got to go apple picking this past weekend. We were a little disappointed by the number of apples on the trees though. Maybe we need to go earlier in the apple season? That being said, I did come home with two bags of apples and am ready to start baking some apple treats. Stay tuned for apple recipes coming up soon!

Pumpkin Chocolate Chip Cupcakes with Pumpkin Cream Cheese Frosting

Recipe from the Boston Globe- October 26, 2011

Cupcakes:

2 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 1/4 tsp cinnamon

1/4 tsp ground ginger

1 stick unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

3/4 cup milk

3/4 cup pumpkin puree

1 cup chocolate chips

Pumpkin candies for decoration

Frosting:

1/2 stick unsalted butter, at room temperature

8 ounces cream cheese, at room temperature

1 tbsp pumpkin puree

1/2 tsp vanilla extract

3 cups confectioners' sugar, sifted

For the Cupcakes:

Pre-heat the oven to 450 degrees. Line a standard muffin pan with paper liners and set aside.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon and ginger.

In a electric mixer, cream the butter and sugar together for about 1 minute. Add the eggs and vanilla and beat for another minute. Scrape down the sides of the bowl before adding in the milk and the pumpkin. Mix until fully combined.

Set the mixer to the lowest speed and add in the flour mixture slowly. Once fully combined, stop the mixer and stir in the chocolate chips by hand. 

Divide the batter evenly between the 12 muffin cups. 

Bake for about 25 to 30 minutes or until an inserted toothpick comes out clean.

Remove the cupcakes from the oven and place on a wire rack to cool.

For the Frosting:

In an electric mixer, cream the butter and cream cheese until smooth. Add in the pumpkin and vanilla and beat until fully combined. Slowly add in the sugar until mixture is smooth and creamy. 

Stop the mixer and cover bowl with plastic wrap. Refrigerate for 1 hour before use.

Frost cooled cupcakes and add pumpkin candies for decoration.

Enjoy :)