Chocolate Chip Pumpkin Cupcakes with Pumpkin and Chocolate Frosting
Instructions. Preheat the oven to 350 degrees. Line a cupcake pan with liners, set aside. For the cupcakes - In the bowl of a stand mixer, combine the pumpkin puree, sugar, brown sugar and oil. Mix well. Add in the eggs, milk, baking powder, baking soda, cornstarch, cinnamon, nutmeg, salt and vanilla.
Naked Cupcakes Pumpkin Cupcakes with Chocolate Chips
Instructions. Preheat oven to 350 degrees and line 18 cupcake cups with liners. Beat cake mix and can of pumpkin puree in a stand mixer until well combined. Mixture will be thick. Fill cupcake liners 3/4 full with cupcake batter and bake for 25-30 minutes until toothpick comes clean from center. Let cool completely.
Pumpkin Chocolate & Peanut Butter Chip Cookies Your Cup of Cake
Fold in the pumpkin puree and chocolate chips until well combined. Fill each cupcake liner about ¾ full. Bake cupcakes for 21-23 minutes, or until a toothpick inserted in the middle comes out with a few crumbs. Remove cupcakes from the oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
Chocolate Chip Pumpkin Cupcakes Homemade Hooplah
Step 1: Dry ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt. Set aside. Step 2 Wet ingredients. In a large bowl, whisk together the brown sugar, pumpkin puree, oil, eggs, and vanilla extract until fully combined. Step 3: Combine the ingredients.
Chocolate Chip Pumpkin Cupcakes with Pumpkin and Chocolate Frosting
Bake for 18 to 20 minutes and let cool. For frosting, whisk together confectioners' sugar and cocoa powder in a medium bowl to remove any lumps. Using an electric mixer, cream butter until smooth. Gradually beat in sugar/cocoa mixture alternating with evaporated milk. Mix in vanilla. Beat until light and fluffy.
Chocolate Pumpkin Cupcakes with Coffee Frosting and Spicy Chocolate
Pumpkin chocolate chip pudding cookies, pumpkin ice cream pie, or this double pumpkin cheesecake. Pumpkin Chocolate Chip Cupcakes. Whether you serve these pumpkin cupcakes up for a weeknight dessert, birthday party, or as a gift to loved ones, this recipe will be loved by everyone!
Pumpkin Chocolate Chip Cupcakes Just so Tasty
Chocolate Chip Pumpkin Cupcakes. Preheat the oven to 350 degrees, and line two muffin tins with 18 cupcake liners. Set aside. In a medium bowl, add the cake flour, cinnamon, nutmeg, cloves, and salt (all the dry ingredients EXCEPT for the granulated and brown sugar). Whisk together and set aside.
Pumpkin Chocolate Chip Pancakes Colorful Foodie
Notes & tips for chocolate chip pumpkin cupcakes. Make sure you have enough muffin tins to make 24 cupcakes (total yield of this recipe, unless the serving size is adjusted in the recipe card below). For best results, mix this recipe using a stand mixer fitted with a flat edge or paddle attachment. These are designed to mix ingredients evenly.
Pumpkin Chocolate Chip Pancakes. Sallys Baking Addiction
Preheat oven to 350F and line cupcake tin with liners. Spray liners with nonstick spray. In a small bowl, mix together almond flour, baking soda, pumpkin pie spice, cinnamon, and salt. In a large bowl, whisk together eggs, pumpkin puree, and maple syrup. Add in the coconut oil and vanilla.
GlutenFree, DairyFree Pumpkin Cupcakes POPSUGAR Family
Instructions. Prepare the mix according to package directions, folding in the 3/4 cups of chocolate chips at the end. Bake according to package directions as well. On medium-high speed, combine cream cheese, butter, sugar, and vanilla until smooth. Let cool in fridge.
Pumpkin Chocolate Chip Cupcakes
Instructions. Preheat the oven to 350 degrees. Line 2 muffin tins with cupcake liners. In a large bowl combine the cake mix, oil, eggs, and pumpkin puree.
Pumpkin Chocolate Chip Cupcakes
Slowly add the flour mixture and whisk together until blended. Whisk in the pumpkin puree until blended. Fold in the mini chocolate chips. Place cupcake liners in your cupcake tin. Fill each cupcake liner until it is 1/2 to 3/4 full. Bake at 350 degrees for about 20-25 minutes. Allow to cool before adding frosting.
Pumpkin Chocolate Chip Cupcakes Cupcakes & Cashmere
Directions. In a large bowl, combine the first 7 ingredients. Combine the eggs, pumpkin, oil, honey and water. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips. Fill greased or foil-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Honey and Nectar Chocolate Chip Pumpkin Cupcakes
Preheat oven to 350F. In a large bowl mix together the cake mix, pumpkin puree, pumpkin pie spice, oil and water. Fold in chocolate chips. Bake cupcakes for 10-12 minutes or until a toothpick inserted comes out clean. Let them cool completely. Step 2. While your cupcakes cool. Melt your orange chocolate and pour it into the pumpkin chocolate mold.
Pumpkin Chocolate Chip Cupcakes Life Love and Sugar
Instructions. Preheat the oven to 350°F. Line a 12-count cupcake tin with liners, and set aside. In a large bowl, stir together the flour, baking powder, pumpkin pie spice, baking soda, cinnamon, and salt, and set aside. In a large bowl, whisk together the eggs, brown sugar, sugar, and oil until smooth.
NotSoPerfect Housewife The Best Pumpkin Chocolate Chip Cookies
Preheat the oven to 350°F and line a 12-count cupcake tin with liners, and set it aside. Stir together the flour, baking powder, pumpkin pie spice, baking soda, cinnamon, and salt in a large bowl, and set aside. Whisk together the eggs, brown sugar, sugar, and oil in another large bowl, until smooth and combined.