Friday, October 21, 2011
Here they are! Now this, this is one tasty cupcake. Pumpkin chocolate chip cupcakes topped with some rich and creamy cream cheese icing, dusted with cinnamon sugar and finished off with some fun fall sprinkles. Cute and delicious!
For the cupcakes I used the vegan pumpkin chocolate chip cupcakes that I had made last year, except that I used milk chocolate chips (which negated the 'vegan' aspect. Well, that and the cream cheese icing!).
For the icing I made a classic cream cheese icing by mixing 1/2 cup cream cheese with 1/4 cup butter. After they where whipped together I added 1 tsp of vanilla and about 2 cups of icing sugar. If you want thicker or thinner cream cheese frosting you can just add the icing sugar 1/4 cup at a time until the desired consistency is reached.
After the cupcakes were topped with the icing using a Wilton 1M tip, I sprinkled on some cinnamon sugar (1 tsp cinnamon with 1/2 cup sugar) using a fine-mesh sieve, and then sprinkled on some fall themed sprinkles. And done!