#Pumpkin Chocolate Chip Cupcakes with Chocolate Cream Cheese Frosting-Eggless

In the words of the famous cartoonist Charles m Schulz, “All you need is love. But, a little chocolate now and then doesn’t hurt”.
So you know how chocolate makes everything better…well it does for me & my husband! We love it, eat it & never regret it!
These cupcakes are brimming with the goodness of sweet pumpkin & chocolate chips. The chocolate melts into the subtle flavours of the pumpkin and & makes it glorious. Slather them with some glossy & gooey chocolate cream cheese frosting…Needless to say, I was in heaven! So here present a recipe that’ll hopefully steal your hearts too:)
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I recently discovered the versatility of the pumpkin & as much as I love it with spices like cinnamon & nutmeg, the chocolate lover in me couldn’t hold back from adding dark chocolate, something that I can never get enough of.

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RECIPE FOR EGGLESS PUMPKIN CHOCOLATE CHIP CUPCAKES WITH CHOCOLATE CREAM CHEESE ICING

RECIPE FOR THE PUMPKIN CUPCAKES(for 12-15 regular sized cupcakes)
INGREDIENTS 
1 1/2 cup Self raising flour
1 cup Granulated sugar
1 tsp Baking Soda
6 tbsp oil
1 tbsp white vinegar
1 cup milk + 1 tsp white vinegar to make buttermilk
9 tbsp Canned 100% pumpkin puree(Not Pumpkin pie filling)
1/3 cup dark chocolate chips(more can be added but the flavour of the pumpkin will be compromised)
METHOD
1.Preheat oven to 350 F and place cupcake liners in the tray.
2.Mix the dry ingredients in a bowl .
3.Add the wet ingredients- oil & 1 tbsp vinegar.
4.Make buttermilk by incorporating 1 cup milk & 1 tsp vinegar. Add this to the remaining ingredients.
5.Add pumpkin puree & gently mix it with the batter. Fold in the chocolate chips. Fill 2/3 of the cupcake liners with the batter.
6.Bake for 15 – 20 minutes or until toothpick comes out clean.

RECIPE FOR CHOCOLATE CREAM CHEESE FROSTING
INGREDIENTS
1/4  unsalted butter at room temperature
227 gms of cream cheese at room temperature
2.5 cups of icing sugar
1/2-1  tbsp skimmed milk (optional and to be used only if the frosting is too thick)
4 tbsp of cocoa powder(take 1 or 2 tbsp…I usually add extra to get a rich colour & reduce the sweetness a little bit)
Grated chocolate shavings to sprinkle on top
METHOD
1.Using a hand held mixer in high speed, cream the butter & cheese for about 2 minutes.
2. Add the icing sugar and beat for 2 minutes in high speed.
3. Add cocoa powder and whisk again for a minute. ( If the frosting is too thin, just keep it in the freezer for a few minutes until it firms up to the required consistency and then use it)
4.Frost the cupcakes & sprinkle grated chocolate on top.
5.I ‘ve frosted these cakes with a Wilton 2D tip (shown below)

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