Chocolate pumpkin cake with chocolate chips, topped with cream cheese frosting.
This is the easiest cake you will ever make. I've shared this recipe more times than I can count. It's delicious and adaptable and cheap and easy, and I love it.
This cupcake is not a light and fluffy cake. It is dense and moist and substantial. It's also a great way to sneak a veggie into your kids. I usually make these without frosting and call them muffins, but cream cheese frosting gives it that little extra that takes it from muffin to cupcake. Really, what is the difference between a muffin and a cupcake? It's frosting.
Double Chocolate Pumpkin Cupcakes/Muffins
- 1 box cake mix, chocolate (or spice... or yellow... make what you like)
- 1 can pureed pumpkin (not pie filling)
At this point, the batter is THICK. It's like brownie batter, only thicker. If you have trouble stirring, you can add a little water. I usually add about 1/4 cup of water to make it easier to mix.
Stir in the chocolate chips and fill your cupcake papers. This batter doesn't rise a lot, so I fill mine a little over 3/4 of the way full to get a nice, rounded top. If you do not use papers, you must grease and flour your tins.
Cream Cheese Frosting
- 1 8 oz block cream cheese, cold
- 4 Tbsp butter, softened
- 1 tsp vanilla
- 2-3 cups powdered sugar