since i had left over pumpkin and summer squash purees from my pies, i decided to try the recipe for chocolate chip cupcakes in the deceptively delicious cookbook. they were ok as well. a bit too heavy for cupcakes, but tasty. well, anything with chocolate is tasty right?
cream cheese frosting
i couldn't find the recipe online, so here it is:
the cupcake batter:
- 1 c. canned pumpkin puree
- 1/2 c. yellow squash puree (steam about 1/2 to 1 yellow squash with skin and once soft puree in blender)
- 1/2 c. firmly packed light/dark brown sugar
- 1/2 c . h2o
- 1/3 c. canola oil
- 1 tsp. vanilla extract
- 2 1/4 c. flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. semisweet chocolate chips
the icing
- 1-8oz. cream cheese (reduced-fat)
- 1/3 c. maple syrup
- 2 tsp. vanilla extract
- 1/8 tsp. salt
preheat to 350F; coat 12 cup muffin tin OR baking cups; combine pumpkin and squash purees with an electric mixer and add brown sugar, water, oil, and vanilla and beat until well blended; now add flour, baking soda, salt, and chocolate chips and mix until well incorporated; divide batter among muffin cups; bake until tops lightly browned about 20-25min; for frosting beat cream cheese with maple syrup, vanilla, and salt until smooth; spread frosting over cooled cupcakes; store in airtight container at room temperature for up to 2days or wrap individually and freeze up to a month.
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