I haven’t posted much recently. Honestly, I really just haven’t had much to say. So, I decided to wait until I did have something to say, and that something was also post-worthy. And finally, that day has come. Rejoice!
I’m probably the most happy about this, as I was getting a little worried I’d never have anything to say again. But patience is a virtue, and good things do come to those who wait (and bake). Being that Fall happened, I got the itch to make something pumpkin flavored. I was tired of the same old thing I make every year, and I started trying to come up with something new. Chocolate pumpkin! That sounded new and delicious, but of course, when I did a search, I found many recipes for this very thing. So turns out, this was only new to me. But that’s ok, I still wanted to give it a whirl. I found a recipe from Country Living for Chocolate Pumpkin Cake/Cupcakes which sounded the most like what I had in mind. I went ahead and altered the recipe slightly, and began creating that wonderful chemical reaction known as batter. And boy, what a batter it was. I briefly considered not baking it at all. But I didn’t think I could really offer cups of chocolate pumpkin batter to anyone and they be as excited about it as I was. Plus, it really would be a giant mess to transport.
hey, batter, batter, batter…sa-wing batter!
So, I decided to bake them. But the muffins alone just weren’t enough. I still wanted more. So, I decided to add a new twist to it – I added a cream cheese filling.
a cup of heaven.
I baked them, and they really turned out pretty fantastic. My only complaint – I used a little too much filling (although some may say that’s downright inconceivable).
an overflow of awesome.
Anyway, here’s my take on these. Experiment, Eat, and Enjoy!
Chocolate Pumpkin Muffins.
what you’ll need:
2 1/2 cups + 2 tbsp flour
1 cup + 2 tbsp cocoa powder
1 tbsp baking powder
1 1/2 tsp baking soda
2 1/4 tsp cinnamon
3/4 tsp nutmeg
3/4 cup milk + 1 tbsp white vinegar
1 1/2 cups pumpkin purée
1 1/2 tsp vanilla
2 1/4 sticks unsalted butter, softened
1 1/2 cups dark brown sugar (packed)
1 1/2 cups sugar
What you’ll do:
Preheat the oven to 375. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, cinnamon and nutmeg. In a separate bowl, mix together the milk + vinegar, pumpkin, and vanilla. In another bowl, cream together the butter and sugars until fluffy. Beat in eggs one at a time. Slowly add the dry ingredients and the wet ingredients, one-third at a time, alternating between the two, until everything is mixed into one homogeneous batter.
Line muffin tins with paper liners, and drop two tablespoons of batter into each cup (you may need to spread it around so it fills the bottom of the cup up entirely). Drop in one tablespoon of cream cheese filling*, and then cover it with an additional tablespoon of batter. bake for 20 to 22 minutes, or until a toothpick inserted comes out clean.
*Cream Cheese Filling:
In a large bowl, mix together 2, 8 oz packages of cream cheese (softened), 3.5 oz of sugar, and 2 teaspoons of vanilla until smooth.