Pumpkin Chip CupCakes with Spiced Cream Cheese Frosting

Are you sick of pumpkin yet?

I'm not.

I actually lost sleep over these Pumpkin Chip Cupcakes. I was so eager to get up in the morning and put my creation together. I was tempted to even cancel school! One of the greatest benefits of homeschooling is making your own schedule, and these were definitely on the schedule for the day.

One bite and these will blow your little socks off!

Super moist pumpkin chocolate chip cake, layered perfectly with spiced cream cheese frosting, and topped with just the right amount toasted coconut.

A combination that is sure to please.

This is such a simple recipe, no master baking skills required!

What is required on the other hand is a few of my favorite ground spices.

It's a simple add on to a boxed yellow cake mix.

To the box mix add 1 cup pumpkin puree, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground allspice, 1/4 tsp ground cloves, 1/3 cup dark brown sugar, 1 cup water, 1/3 cup vegetable oil, and 3 large eggs.

The key to cake batter is to beat it till it's super smooth.

Then beat it for another minute.

Toss in a cup of mini chocolate chips.

Fold the chocolate chips into the batter.

Oh yum!

Fill each cup cake liner about 2/3 full.

While they are baking prepare the frosting.

Simple simple simple...

8oz. of cream cheese, 1/2 cup of butter, 3 cups of powdered sugar, 1 tsp vanilla, and {my lovely spice mixture again} 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice, and 1/4 tsp ground cloves.

A perfect topping...

Toasted coconut.

Take 1/2 cup flaked sweetened coconut and put it in a small skillet over medium heat. Using a spoon keep the coconut moving until it starts toasting up. You'll get a nice brown color. Transfer from the skillet to a sheet of wax paper to let it cool.

Once the lovely cup cakes are cooled they are ready to frost.

You can either put the frosting in a frosting bag and use a tip...or you can use just a zip close bag and snip off the corner of one bag and frost them that way.

Or you can just use a good ol' butter knife!

I went with the zip close bag...worked out real nice!

What do you think?

These taste just as good as they look.

A perfect pumpkin treat.

DE- LISH- US!

What are you waiting for?

Get going...

Your taste buds are waiting!

Pumpkin Chip Cup Cakes w/ Spiced Cream Cheese Frosting
Makes 24 cup cakes

Ingredients:
Cup Cakes:
1 boxed yellow cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 cup pumpkin puree
1/3 cup dark brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1 cup mini chocolate chips

Frosting:
8 oz cream cheese; softened
1/2 cup butter; softened
3 cups powdered sugar
1 tsp vanilla
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

1/4 tsp ground allspice
1/4 tsp ground cloves

Toasted Coconut:
1/2 cup sweetened flaked coconut

Directions:

Cupcakes:
Preheat oven to 350 degrees.

In a large bowl combing cake mix, water, oil, eggs, pumpkin, brown sugar, and all the spices. Beat with a mixer for 30 seconds on low, then 2 more minutes on high speed. Fold in chocolate chips. Line cupcake pan with paper liners and fill each cup 2/3 of the way. Bake for 20-22 minutes. Remove from oven and let cool.

Frosting:
In a mixing bowl combine cream cheese, vanilla, all spices, and butter. Beat with a mixer until smooth and fluffy. While mixing add 1 cup of powdered sugar at a time until combined.

Coconut:
Heat a skillet over medium heat and add coconut. With a spoon keep the coconut moving until it's browned and toasted. Remove from heat and let cool on a sheet of wax paper.