Prep Time 10 minutes Cook Time 20 minutes
Even though Trick-or-Treat is usually the highlight of our Halloween festivities, it falls on a night other than Halloween in our city, so the actual holiday is often times overlooked. I wanted things to be a little different today, so I took our "plain Jane" dinner menu, added some new titles to our dishes, created a cute menu to print out and a more interesting meal suddenly took the place of hot dogs and fries. The pumpkin cupckakes were my own favorite Pumpkin Chip Muffins (without the chips), filled with a cream cheese mixture and topped with chocolate chips before baking.
by Anne Coleman
What you'll need
- Cupcakes
- 4 eggs
- 1 cup white sugar
- 1 cup brown sugar
- 1 can pumpkin (15 oz., about 2 cups)
- 3/4 cup vegetable oil
- 3/4 cup olive oil
- 1 teaspoon vanilla extract
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon or pumpkin pie spice
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
Cream Cheese Filling
- 2 8 oz. packages cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
Notes:
Yields 24 cupcakes
How to make it
- In a mixing bowl, beat eggs, sugar, pumpkin and oils until smooth.
- Combine flour, baking soda, baking powder, cinnamon and salt. Add to pumpkin mixture and mix well. Fold in chips.
- Beat all cream cheese filling ingredients together until smooth. You can put a 1/4 cup of batter into a cup, followed by cream cheese mixture and chocolate chips and then topped off with another 1/4 cup of batter.
- Bake at 400° F for 16 to 20 minutes or until cupcakes test done.
- Cool in pan 10 minutes before removing to a wire rack.
