Double Chocolate Pumpkin Cupcakes |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
My son suddenly decided one day that he didn't like drinking hot cocoa. I had some mix leftover, so these are what I made. I used salted butter; if you use unsalted you may want to add 1/4 teaspoon salt. Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 cup butter, at room temperature |
1/2 cup sugar |
1/2 cup powdered cocoa mix (the presweetened kind) |
2 large eggs |
1 3/4 cups pumpkin puree (i used my own, but canned is fine) |
1 teaspoon vanilla extract |
1 cup semi-sweet chocolate chips |
Directions:
1. Preheat oven to 325°F.
2. Lightly grease 15 muffin cups.
3. Combine flour, baking powder and baking soda.
4. Beat butter and sugar together until light and creamy.
5. Beat in cocoa mix.
6. Beat in eggs one at a time.
7. Beat in pumpkin and vanilla until well-blended.
8. Stir flour mixture into butter mixture.
9. Stir just until combined.
10. Stir in chips.
11. Spoon batter into muffin cups.
12. Bake for 25-35 minutes, or until a tester comes out clean.
13. These can be frosted or served plain or dusted with powdered sugar.
|
|