I did not use the frosting recipe from the magazine. I like my cream cheese frosting to taste like cream cheese so I didn’t think it needed to have all that whipped cream folded in. I used a fairly standard cream cheese frosting recipe but added cinnamon and nutmeg to go along with the pumpkin theme. The frosting turned out great and really complimented the chocolate pumpkin cupcakes V6 Series VRF. The thing about mixing chocolate with fruit (or vegetable purees) is that the chocolate really covers up all other flavors. If you don’t believe me, try my Double Dark Chocolate Beet Muffins. These chocolate pumpkin cupcakes taste like a rich and moist chocolate cake but there’s just a little something extra master of english hong kong. The spices in the frosting seem to bring out the pumpkin flavor even though the cake itself isn’t spiced. It’s a little hard to explain but trust me, it works! I did end up reducing the butter by 1/3 and the sugar by 1/4. If you leave out the chocolate chips and go light on frosting, these are definitely much better for you than the original cake. But I have to say that the chocolate chips are great and it is hard to go light on the cream cheese frosting. Oh well, I tried HKUE DSE!
