I love a great cupcake, but I don’t have a lot of time for baking. My BFFs are a bread machine and Betty Crocker*. So when I want to make something yummy that doesn’t taste like it’s from a box (even though it actually IS from a box) I get creative. Because bake sale season is coming up, folks, and those recipes aren’t going to bake themselves.
* and Nicky and Arie and Rachel and Julie and… I have some awesome BFFs!
This cupcake recipe is so easy and delicious, we inhaled them. Sucked them right up without stopping. They’re light with a hint of pumpkin spice, and most of the chocolate chips sink to the bottom creating pure bliss. I think the trip to the Ghirardelli store on our recent visit to Disney world influenced me for the better– eating one of their brownies was like biting into a year’s worth of chocolate. Chocolate inside of chocolate? Yes please!
Here’s the secret: cake mix. You know what’s not in them? Pumpkin. So while this technically can’t be filed under ‘pumpkin recipes’, it does taste quite amazingly like fall.
It’s about an extra minute of work, to go from boxed cake mix to these custom creations:
your favorite chocolate cake mix
1 c. chocolate chips
2 tsp. pumpkin pie spice
eggs, oil and water as stated on the cake mix box
Step One: Get your favorite chocolate cake mix, and make the batter following the directions on the box.
Step Two: Stir in the pumpkin pie spice. Two teaspoons is a nice amount for a great taste without it being overpowering, but if you want to kick it up a notch add a bit more.
Step Three: Stir in chocolate chips. Fill cupcake liners in muffin tins 3/4 full with batter. Bake following directions on the box.
Step Four: Let cool. To take them totally over the top, frost with pumpkin vanilla buttercream frosting and top with a dash of pumpkin pie spice. Seriously. Outrageously delicious!
These are perfect for fall bake sales or Halloween parties. Or, Tuesday night. Trust me on that one.