So delicious and extra fun for little hands to get in on decorating for the holiday season these cupcakes are the perfect activity for a quiet afternoon in with the kiddies.
THE CUPCAKES
1 cup chocolate chips (we used milk chocolate)
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp salt
1 1/2 cups sugar
1 cup pumpkin pie filling
1/2 cup vegetable oil
1/2 cup milk
3 large eggs
Directions
1. Preheat oven to 350.
2. Microwave chocolate chips in small bowl for 1 minute on high power. If necessary microwave at additional 10-15 second intervals, stirring until chips are just melted.
3. Sift flour, baking soda and salt together in small bowl. Stir.
4. In a separate large bowl combine sugar, pumpkin pie filling, vegetable oil and milk. Add eggs one at a time beating well after each addition. Beat in melted chocolate. Gradually stir in flour mixture. Spoon batter into lined mini muffin tins.
5. Bake for 12-14 minutes. Allow to cool for 10 minutes before removing from pan.
TO DECORATE
We whipped up a free-hand icing using icing sugar, milk, cocoa powder and some melted milk chocolate chips. Before frosting cupcakes ensure they are completely cooled. I also like to refrigerate my icing before applying to the cooled cupcakes which I find lessens the chances of drippage. We found some fabulous seasonal sprinkles at our local Bulk Barn store which I laid out for Aiden as well as some candy corns for additional garnishing.
My little guy had so much fun decorating these delicious cupcakes..and the good news is the recipe made so many mini-cupcakes that I was able to freeze half the batch for later. Looks like we will be back at it again tomorrow. :)
THE CUPCAKES
1 cup chocolate chips (we used milk chocolate)
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp salt
1 1/2 cups sugar
1 cup pumpkin pie filling
1/2 cup vegetable oil
1/2 cup milk
3 large eggs
Directions
1. Preheat oven to 350.
2. Microwave chocolate chips in small bowl for 1 minute on high power. If necessary microwave at additional 10-15 second intervals, stirring until chips are just melted.
3. Sift flour, baking soda and salt together in small bowl. Stir.
4. In a separate large bowl combine sugar, pumpkin pie filling, vegetable oil and milk. Add eggs one at a time beating well after each addition. Beat in melted chocolate. Gradually stir in flour mixture. Spoon batter into lined mini muffin tins.
5. Bake for 12-14 minutes. Allow to cool for 10 minutes before removing from pan.
TO DECORATE
We whipped up a free-hand icing using icing sugar, milk, cocoa powder and some melted milk chocolate chips. Before frosting cupcakes ensure they are completely cooled. I also like to refrigerate my icing before applying to the cooled cupcakes which I find lessens the chances of drippage. We found some fabulous seasonal sprinkles at our local Bulk Barn store which I laid out for Aiden as well as some candy corns for additional garnishing.
My little guy had so much fun decorating these delicious cupcakes..and the good news is the recipe made so many mini-cupcakes that I was able to freeze half the batch for later. Looks like we will be back at it again tomorrow. :)
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