Pumpkin Chocolate Chip Cupcakes They’ll Keep Asking For
Years and years ago, a friend brought us some cupcakes he had picked up at a little shop while working in Rexburg, ID. I remember one the of the cupcakes being so delicious! It was pumpkin, with a layer of chocolate and cream cheese frosting. After tasting that cupcake, I was determined to make my own because Rexburg isn’t exactly close.
You see, I’m one of those pumpkin fans. I’m not so crazy about just pumpkin spice, but if you add chocolate, I’m all over it. Being inspired by this cupcake, I set to work to conjure up the best pumpkin chocolate chip cupcakes.
I have made several different flavors of cupcakes since coming up with this pumpkin chocolate chip concoction, but this is the one that my husband always asks for. This is the cupcake he compares all the others to. And, this is the cupcake that remains at the top of his list of favorites.
It’s the perfect fall dessert—pumpkin chocolate chip cupcake with a layer of chocolate ganache, topped with cream cheese frosting. It’s not just my hubby’s favorite though.
One time I took these cupcakes to a neighbor as a thank you for helping me out with a project. Those neighbors claim to have gone to every bakery in town hunting for those cupcakes. When I told them I had made them, they have asked me to make them for them on several occasions.
I was ecstatic to hear of the same shop from Rexburg opening a location 30 minutes away. Sadly, this location did not stick around. After a few years of being in business, the bakery closed. And, even though we frequented the location near us, they never did carry the pumpkin chocolate chip cupcake. Maybe that was just a flavor they had in the beginning, or one that wasn’t as good as the others—but in my mind, anything with pumpkin and chocolate is a winner.
Don’t be surprised to find these cupcakes on the Thanksgiving menu instead of boring, old pumpkin pie.
Pumpkin Chocolate Chip Cupcakes
1 cup sugar
1 cup brown sugar
1 cup melted butter
4 eggs
1-15 oz. can of pumpkin puree
2 1/4 cups flour
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon cinnamon
pinch of ginger
pinch of nutmeg
pinch of salt
1 cup chocolate chips
Mix together sugars and butter. Add the eggs mixing well. Add in pumpkin and mix. Next, add flour, soda, powder and other spices blending well. In a separate bowl, coat the chocolate chips with a tablespoon of flour to prevent them from sinking while baking. Stir chocolate chips into the mixture.
Fill lined muffin tins 2/3 full with pumpkin batter. Bake at 350 for 18 minutes or until a toothpick comes out clean. Remove from oven and allow to cool.
Chocolate Ganache
6 oz. chocolate chips
3 oz. heavy whipping cream
Heat in microwave for 30 seconds, then stir. Continue to heat for 10-second increments stirring after each time until the chocolate chips have completely melted. Be careful not to burn the chocolate.
Once the mixture is smooth, spoon and spread over the cupcake. Allow to cool before frosting.
Cream Cheese Frosting
1 cup softened butter
1-8 oz. package of softened cream cheese
2 lbs. powdered sugar
2 teaspoons vanilla
Cream butter and cream cheese together until light and fluffy. Gradually add the powdered sugar. Continue to whisk until every thing is blended and smooth. Add vanilla and stir until smooth.
Pipe on frosting.