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you have not lived until you have made pumpkin chocolate chip cupcakes with cinnamon cream cheese frosting.
and you have subsequently not lived until you have eaten [at least] one.

(btw, the batter is almost more delicious than the final baked product)

zoe found a recipe, and it was pretty much decided without any discussion that they desperately needed to be made.

Pumpkin Chocolate Chip Cupcakes with Cinnamon Cream Cheese Frosting

Ingredients:
For the Cupcakes:
2 cups canned pumpkin (its slightly more than a 15 oz. can)
2/3 cup oil
2 cups granulated sugar
1/2 cup milk
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/4 tsp. each- ground cloves, nutmeg, and ginger
1/2 tsp. salt

For the Frosting:
8 oz. cream cheese, softened
4 tbs. butter, softened
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 cup mini chocolate chips

Instructions:
For the Cupcakes:
Preheat oven to 350 degrees F.  Line 2 muffin pans with 24 cupcake liners.

In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla.  Sift in the flour, baking soda, baking powder, salt, and spices.  Gently whisk by hand until just combined, being careful not to overmix as the texture will become gummy.

Fill liners with 1/4 cup batter (cups should be about 2/3 full).  Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.  Transfer to a wire rack and let cool completely before frosting. 

For the Frosting:
In a bowl mix together cream cheese, butter, and vanilla.  Gradually add powdered sugar and cinnamon, mixing until it's all incorporated.  Use immediately or refrigerate.  The frosting will harden in the refrigerator so plan to bring back to room temperature if you need to refrigerate the icing before frosting the cupcakes. 





we used dark chocolate chips.
it is the only way to bake.


recipe from here.


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