Pumpkin Chocolate Chip Cupcakes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From a Pillsbury cookbook. These are a big hit for all those who I've made them for, the cinnamon frosting really makes this recipe. Ingredients:
18 1/4 ounces yellow cake mix (pudding in the mix preferred) |
1 cup canned pumpkin |
1/2 cup water |
1/3 cup oil |
3 eggs |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1 cup miniature semisweet chocolate chips |
1 (16 ounce) can vanilla frosting (or your favorite recipe) |
2 teaspoons cinnamon |
Directions:
1. Heat oven to 350°F Line 24 muffin cups with paper baking cups. In large bowl, combine all cupcake ingredients except chocolate chips; beat at low speed until moistened. Beat 2 minutes at high speed. Fold in chocolate chips. Fill paper-lined muffin cups 3/4 full.
2. Bake at 350°F for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; cool 20 minutes or until completely cooled.
3. Stir cinnamon into vanilla frosting. Frost cooled cupcakes.
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