Pumpkin Chocolate Chip, Buttercream Cupcakes

The late winter treat for all who love pumpkin. This sweet treat combines the warmth of pumpkin, with a surprise of chocolate.

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Member Recipe By alishafletcher1986

ingredients 12
Prep Time 25 min
Total Time 1 hr 40 min

Ingredients

1: (1 lb 2.25-oz.) pkg. pudding-included golden butter cake mix

1: cup canned pumpkin (I used Trader Joe's Organic)

1/2: cup water

1/3: softened (NOT MELTED) salted butter

3: eggs

1/2: teaspoon nutmeg

1: teaspoon cinnamon

1: cup miniature semisweet chocolate chips

: Frosting:

1: teaspoon cinnamon

1: (16-oz.) can buttercream frosting ( I used 1 and a half containers of frosting))

1: cup crushed Cinnamon Toast Crunch (for Garnish)

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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. While cupcakes are baking prepare frosting. Cool cupcakes in pan 5 minutes. Remove from pan; cool 20 minutes or until completely cooled.
3 Stir cinnamon into buttercream frosting. Frost cooled cupcakes.
4 For garnish, place a cup of cinnamon toast crunch in a mug(coffee/tea mug), and crush into crumbs.
5 Sprinkle crumbs onto frosted cupcakes with a fork, or with fingers.

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Review & Comments

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alishafletcher1986

report Posted Mar. 5, 2012 2:03 AM

I used a frosting bag with a "writing" tip to achieve the design I wanted on my cupcakes. Remember to garnish with your choice of topping before frosting completely cools, so the topping will remain on your cupcake.