Pumpkin Pecan Chocolate Chip cupcakes with Cream Cheese Frosting
These (very delayed) birthday cupcakes were made for co-workers last week. Originally, I wanted to make cupcakes for, or close to people’s actual birthdays, but timing and life often doesn’t work out like that. I asked for preferences and both of the teachers said they like almost everything I’ve made, but are partial to cream cheese frosting. I didn’t want to have to go food shopping so I decided to work with what I had in my cabinet. While pumpkin season has passed, I thought I’d use the can now, instead of waiting again for the fall to come. I had toasted pecans from these pies and some chocolate chips hanging around so I thought they’d be great to mix in the pumpkin batter (a Martha Stewart recipe) topped with a creamy cream cheese frosting (also, Martha). I didn’t turn my Kitchen Aid on at all and mixed everything but the frosting, with a whisk and my muscles.
I was not happy with the fact that I under-filled the cupcake liners, but nobody complained. Whenever I think I know how much to fill, I have a different recipe and it has a different weight and consistency, etc. That’s what’s happening right? I’m not too too worried about it. However, under-filling did give me the opportunity to make some babycakes, which gave me the ability to taste the cakes and share with more friends.