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Pumpkin Chocolate Chip Cupcakes with Whipped Brown Sugar Frosting

Hold the phone!!! The light and airy whipped frosting is so good that people don’t notice how good the moist pumpkin cupcake is. Sigh! Carefully chosen for its perfect balance of the season’s cinnamon, nutmeg, cloves and ginger, the cupcake is also speckled with petite chocolate chips. A knock off of the soft and spicy Pumpkin Chocolate Chip cookie, this one has a lighter texture.

It begs the question. When choosing a frosting for a cupcake, does one select the most amazing frosting to complement the cupcake? Or should the confection topping be just short of perfect rendering the cupcake the complete center of attention? Alas! With the first bite, everyone immediately comments on the delicious frosting and how light and fluffy it is. But make no mistake, no one stops at the frosting.

Prep Time: 20 Minutes | Cook Time: 26 Minutes | Yield: 2 Dozen | Difficulty: Easy

The Sauce-Frosting
6 Tbsp Wondra Flour ;)
1 cup Milk
1 cup real Butter ;)
1/2 cup Dark Brown Sugar
1/2 cup Granulated Sugar
2 tsp Vanilla

The Rest-Cupcakes
1 cup Granulated Sugar
1/2 cup Dark Brown Sugar
1/4 cup Vegetable Oil
1 tsp Vanilla
4 Eggs
1 15-oz can Pumpkin
2 cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
2 tsp Pumpkin Pie Spice ;)
1/2 tsp Salt
1 tsp Flour
1 cup Mini Chocolate Chips, plus a few extra for garnish

Preparation Instructions
1.  Whisk the 2 cups flour, baking powder, soda, spice and salt in a bowl and set aside.

2.   Combine the sugars and oil in a large bowl or mixer. Beat at medium speed for 2 minutes until well blended.

3.  With mixer running add eggs one at a time. Add the pumpkin beating until blended.

4. Gradually add the flour mixture to the pumpkin mixture just until blended.

5 . Mix the chocolate chips with 1 tablespoon flour then add to the cupcake mixture and combine.

6.  Line 2 cupcake pans with cupcake papers and fill each 3/4 full of batter. Bake at 350 degrees for 18-22 minutes or until top springs back when tested. Cool in pan for 3 or 4 minutes then on rack.

7.  In the meantime in a small sauce pan, combine the flour and milk over medium heat. Whisk continually until it thickens.

8.  Take off the heat and let it cool completely to room temperature or chill in the fridge. If it is even slightly warm, it will cause the frosting to be runny.

9.  In a stand or hand mixer, beat the butter and sugars for a couple of minutes until it is well combined and fluffy.

10.  Add the thickened milk mixture and the vanilla and beat on the highest speed for 7-9 minutes. The frosting will become fluffy and creamy as it nears the end of the beating process.

11.  Frost the cooled cupcakes mounded high with the fluffy frosting. Store leftovers at room temperature. Add a few chocolate chips on the top for garnish.

;) Wondra Flour—A quick mixing flour, it thickens a roux without creating lumps even without using fat such as butter. Wondra flour can be purchased at most supermarkets with the baking goods.  If you use regular flour you will need to run the thickened milk mixture through a fine sieve to remove the lumps.
;) Butter—Make sure to use real butter that it is a good name brand. Some less expensive butters have too much water and won’t work, nor will margarine.
;) Pumpkin Pie Spice—Use 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp freshly ground nutmeg and 1/4 tsp ground cloves or allspice to make your own pumpkin pie spice.
;) Storing Frosting—Keep in an air tight container at room temperature for a couple of days. If you refrigerate, it may separate.

Dish Designer
• Exchange brown and white sugar combo for all white or white and light brown.
• Exchange mini chocolate chips for regular size chips or omit.

Inspiration—Cooking Light and Our Best Bites
sauces over under and through

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3 Responses to Pumpkin Chocolate Chip Cupcakes with Whipped Brown Sugar Frosting

  1. Cathy Cahoon November 1, 2011 at 11:55 am #

    OMG…..these are to die for!!! And I do confess to a few added “taste tests” of this delicious, light frosting. Our family has made the pumpkin chocolate chip cookies as traditional Fall fare for years…..welcome this new addition!

  2. Audrey November 6, 2011 at 7:04 pm #

    The frosting on this cupcake is AMAZING. I think it even works better because the cupcake itself is so good and the two work well together. Love it.

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