Two ingredients. One delicious (pumpkin) cupcake.

photo


So.

Sometimes I’m all about crazy ingredient combinations. I relish creating something delicious from scratch; I become utterly absorbed in the hours-long process of sifting, combining, stirring and frosting. I wait by the oven. I allow things to cool. I pace around, reading and watching the timer, peeking into illuminated ovens and waiting. Waiting.

And sometimes, I just want to eat a cupcake.

I found this recipe by accident on Monday (thanks, Pinterest!), and it turned out to be perfect timing. I’d just moved the day before, meaning most of what I owned was still in trash bags or boxes in the living room. I was tired, grumpy; I was still feeling all kinds of out of sorts. I wasn’t used to baking anywhere than in my parents’ kitchen, which is always well-stocked and overflowing.

And ours, well . . . we’re working on it.

But never fear! I only needed two ingredients — yes, seriously, two ingredients — for these chocolate pumpkin cupcakes.

You ready?

Okay.

A boxed chocolate cake mix. (I used devil’s food.)

And a can of pumpkin.

No oil. No eggs.

Just chocolate cake mix and a can of pumpkin.

Pre-heat oven to 350. Beat pumpkin and cake mix until very well combined; batter will be super-duper thick. Fill cupcake liners about 2/3 full (batter will rise significantly). Bake for 20-25 minutes (I only needed 20), until toothpick inserted in center of a cupcake comes out clean.

Allow to cool. Frost as desired (I used store-bought cream cheese frosting). Garnish with pumpkin spice or sprinkles or whatever your heart desires. Rake in the compliments, feel like a total rock star.


Cupcakes cooling


And if you want to get fancy, follow The Picky Palate’s additional recipe for pumpkin spice brown butter frosting, which sounds amazing.

Or don’t, because you’re busy frolicking in fall leaves and drinking apple cider and listening to praise for your chocolate pumpkin cupcakes — all without mentioning how insanely easy they are to make.

Totally your call.

Also, I wound up bringing these to a “work potluck” yesterday that actually turned out to be . . . a surprise bridal shower for yours truly! And I may or may not have received a KitchenAid stand mixer from my coworkers. Um. I’m still kind of in shock.

And they totally have ulterior motives with that present, as they pointed out themselves . . . like bringing in more cupcakes like these.

Done and done.


About these ads

11 Comments

Filed under food & drink, recipes

11 responses to “Two ingredients. One delicious (pumpkin) cupcake.

  1. These sound great! I am not a huge pumpkin fan, but I LOVE the smell of it. And, luckily, people in my family like to eat pumpkin things. I just might make these this weekend!

  2. classyfabsarah

    I just made a red velvet boxed mix with pumpkin…. added an egg for extra fluffiness – but it was DELICIOUS.

  3. Those sprinkles totally elevated this simple recipe creation; they look gorgeous! And I’m so jealous! What a great gift from your co-workers. Congrats!

  4. Bruna Fernandes

    So cute *.* I love it!

  5. I’ve heard about these cupcakes and I’ve wanted to try them! Another great reason to buy a can of pumpkin :)

  6. Oh those cupcakes look soooo good! And I love the sprinkles on the yummie looking frost. What are they: pumpkin sprinkles? It looks devine :)

  7. Well, I got the can of pumpkin open, but then felt lazy about the rest of it. So, I just dipped animal cookies in the pumpkin first, then rolled it in the cake mix. Kinda dry, but it’ll do in a pinch.

    (Actually, all I need is the cake mix … I’ll make these tonight, and will probably even get help from my 9-year-old aspiring chef. One ingredient per baker? We can handle that.)