Chocolatechunkpumpkincake Recipes

CHOCOLATE CHUNK PUMPKIN CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half the cream cheese, pumpkin and spices; beat until blended. Stir in chocolate. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 40 to 45 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
• Mix remaining cream cheese with COOL WHIP and sugar until blended; spread onto cake.

CHOCOLATE-PUMPKIN CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of an electric mixer. Mix briefly until combined. Add pumpkin, milk, canola oil, and vanilla extract; mix on medium speed for 2 minutes. Add water and mix until just blended.
• Spoon batter into the prepared muffin cups, filling each almost all the way to the top.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool in trays for about 10 minutes before transferring to wire racks to cool completely.

CHOCOLATE-PUMPKIN SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray.
• Combine sugar, oil, and eggs in a large bowl; beat with an electric mixer until combined. Mix in pumpkin.
• Sift together flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the pumpkin mixture until just combined; do not overmix. Stir in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.

CHOCOLATE CHIP PUMPKIN CAKE

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips. , Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans., Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

CHOCOLATE PUMPKIN CUPCAKES

Steps:

• Preheat oven to 375°F.
• Line cupcake trays with paper liners (24), or the bottoms of 2 8 inch cake pans with parchment paper, lightly buttered.
• Sift flour, cocoa, baking powder, baking soda and salt together and set aside.
• Stir the buttermilk, pumpkin and vanilla together in a small bowl and set aside.
• Beat the butter and sugars together using a stand mixer on medium speed until light and fluffy.
• Beat in the eggs and egg yolk, one at a time.
• Reduce mixer speed to low and alternately beat in the flour mixture and the buttermilk mixture in thirds.
• Pour the batter into the pans and bake until a toothpick can be inserted into the center and comes out clean. (about 22 minutes for cupcakes, about 35 minutes for a cake).
• Cool completely before icing with the Easy Buttercream Icing #425083.
• For the cake, after iced, you can cover with a chocolate glaze.
• To make the glaze, place the bittersweet chocolate, cold butter and corn syrup in a medium heatproof bowl.
• Bring heavy cream to a boil and pour it over the chocolate and let sit for 3 minutes.
• Gently stir using a whisk until smooth.
• Let sit until thickened, about 3 to 5 minutes.
• Pour the glaze onto the center of the iced cake, allowing it to drip over the edges.