Chocolate Chip Pumpkin Cupcakes-Cinnamon Caramel Buttercream

Fall is definitely in the air.  Every where I go, I smell fall spices and everything is orange and brown.  I am also enjoying the cool breezes in the morning and evening, because this dry desert heat really takes a toll on you during the summer months. 

Over the weekend I had nothing to do, so I decided to try my hand at using Pumpkin in something.  I'd never eaten pumpkin before in my life (I am 31), so before I began I asked the hubby what it tasted like, and he said "sweet potatoes".  Well, I'm not a big fan of those either, but I decided to jump in and try my hand at something anyway.  I'm not a pie eater, so that was out.  Then I thought, I know I've seen tons of recipes for pumpkin cakes, cupcakes and cookies, which means it has to be good, so I decided to go with Chocolate Chip Pumpkin Cupcakes with Cinnamon Caramel Buttercream!!!


If I may say so myself, these cupcakes were delicious.  I had eaten 6 of them before I knew it.  My 4 year old was walking around with one every time I turned around.  I had to share with friends because I had no self control while they were in my house.  I had no idea pumpkin could be so good.  Look at all these chocolate chips, and that cinnamon caramel buttercream was quite a nice addition to them. (Please note, I did not want these to be a "spiced" cupcake.)  I couldn't help but share this recipe.  Let me know if you try it!


Chocolate Chip Pumpkin Cupcakes w/ Cinnamon Caramel Buttercream

Yeilds: 24+ Regular Cupcakes
 
Ingredients:
2 Cups All Purpose Flour
1 1/2 Cups Sugar
2 Large Eggs
3/4 Cups Milk
1/2 Cup Vegetable Oil
1/2 (1 Stick) Butter
1 Cup 100% Pure Pumpkin-Not Pumpkin Pie Filling (Canned is what I used)
1 Tablespoon Vanilla (I used Pure Madagascar Bourbon Vanilla Extract)
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Tablespoon Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cloves
1-2 Cups Chocolate Chips (I used about 1 1/2)

Directions:
1.  Pre-heat oven to 350 degrees.  Place flour, sugar, cinnamon, nutmeg, cloves, baking powder and baking soda in your mixing bowl.  Mix until well combined.

2.  Add your butter and oil, mix on low speed until your dry ingredients look to have a sandy texture.

3.  Add you pumpkin, eggs and vanilla flavor.  Continue to mix on low speed until well combined, no longer than 2-3 minutes at most.

4.  Add your milk, and mix on a medium speed until you have a smooth texture, no lumps, about 2-3 more minutes.  Be careful not to over mix.

5.  Bake for 22-24 minutes.  Cupcakes should be a light brown, and soft to the touch.  Tops should spring back after touching with finger.

6.  Let cool and add buttercream, or eat warm without buttercream.


Cinnamon Caramel Buttercream

Ingredients:
1 1/2 Bag Powdered Sugar (3lbs)
1 Cup (2 Sticks) Butter
1 Cup (1 Stick) Vegetable Shortening
1 Tablespoon Vanilla (I used Pure Madagascar Bourbon Vanilla Extract)
2 Teaspoons Cinnamon
1/2 Cup Melted (slightly warmed, not hot) Caramel
1/8-1/4 Cup Heavy Cream or Whole Milk

Directions:
1.  Cream together butter, shortening, vanilla and cinnamon.

2.  Add heavy cream or milk to your melted caramel to thin it out.  Mix until completely combined, not stiff and no lumps.  Warm in microwave if caramel seems too stiff (10 second increments). 

3.  Add powdered sugar slowly until all is mixed in and smooth.  Add more heavy cream or milk 1 tablespoon at a time until you get the texture to your liking.

These were some of the most moist cupcakes I've ever had and they  turned out perfect on the first try, so hopefully they turn out perfect again and again.  If you have any questions, please post them in the comments below and I will  be sure to answer them.

Thanks for stopping by.
Have a beautiful, blessed day!!!

Ashley 

15 comments

  1. What a great recipe!! These cupcakes look so moist and delicious. I can't believe it's your first time trying pumpkin. It's a great introduction and I am glad you love it :)

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    1. Thank you, and and yes they were somenof the most moist cupcakes I've ever made.

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  2. OH MY! These cupcakes look so delicious! Thanks so much for linking up to our Strut Your Stuff Saturday link party. We are so glad you stopped by! We would love to have you share your yummy recipes on our new sister site - MyRecipeMagic.com. Have a great weekend.
    -The Six Sisters
    http://myrecipemagic.com/home/recipes

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    1. Thanks so much for the compliment and for stopping by.  I already started sharing my recipes on MyRecipeMagic.com.  I love you guys!!!  You are such a blogging inspiration to me.  Thanks for being so awesome!!!  Have a beautiful,  blessed evening!!!

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  3. These look really good! I would like to try making them. Pinning it!
    Shamene@Sayitwithcake

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    Replies
    1. Thank you. Please do, and let me know how you liked them. I thought they were fantastic.

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  4. I can't believe you hadn't had pumpkin before! I love pumpkin! These cupcakes look awesome! :)

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    1. Thank you. I can't believe I had never tried it either. Although I am a bit of a foodie, I am still super picky and I guess I never thoughtnid like it. I now know that I do and I already have some other recipes to try with it.

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  5. OMG...how am I supposed to go through the day and not have one of these right now?????? I must try this. thanks for sharing.

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  6. Happy to share. Be sure to let me know of you try them. I want to nake more already. Trying hard to resist!!!

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  7. Yum-O! Thanks for visiting my blog, I'm returning the visit and would LOVE for you to link up with my weekly Clever Chicks Blog Hop! This is the link to this week's: http://www.the-chicken-chick.com/2013/09/clever-chicks-blog-hop-53-with-two.html

    I hope you can make it!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

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  8. Yum! Looks so delicious - pinned! These will be the next muffins I am making! Thanks for sharing at the PINcentive Blog Hop!
    Gosia | Kiddie Foodies

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  9. Can you use pumpkin purée from the can?

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  10. I have never used the purée before. Pumpkin purée is softer than 100% pumpkin, and it will probably alter the consistency of the batter. If purée is all you have, I would suggest only using about 1/4 cup of milk, but I've never tried it, so I can't say for sure.

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  11. I have never used the purée before. Pumpkin purée is softer than 100% pumpkin, and it will probably alter the consistency of the batter. If purée is all you have, I would suggest only using about 1/4 cup of milk, but I've never tried it, so I can't say for sure.

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