It’s that time of the year again when pumpkin flavored everything hits the shelves. So to keep up with the season the kids and I made some pumpkin chocolate cupcakes with cream cheese frosting.
I usually bake from scratch but not this time as there was too much to juggle. Here’s what we started with. Also, I forgot to add the chocolate cake mix in the picture so grab that too if you decide to make this.
Follow the directions on the boxes but add half a can of pumpkin to the white cake and use only 2 eggs. Then when you fill your cupcake liners alternate batters to create the stripe effect and don’t fill them more than 2/3 full or they will slightly spill over the top when they bake. Not a big deal, but what can I say…learn from my mistakes.
For the frosting I creamed together 6 oz. cream cheese, powdered sugar, 8 tbs of butter and a dash of vanilla until fluffy. Crown your beauties and enjoy.
P.s. I think these would be better with devil’s food cake instead of plain chocolate. ‘Cause what can be better than chocolate? Even more chocolate. Just sayin’.