Chocolate Chip Pumpkin Cakes

I've posted this before, but I wanted to share it today on Hoosier Homemade.

I LOVE chocolate chip pumpkin cake smothered in cream cheese frosting, hope you do too!

The cakes are super easy to make just 5 ingredients:

1 spice cake mix

2 eggs

1 15 oz can pumpkin

1/2 C water

1 C mini chocolate chips

Mix everything together, spoon into greased muffin tins and bake at 350 for 14 minutes.

(The little guilt comes from not adding extra sugar or oil to the recipe)

Let the cakes cool on racks and enjoy plain. . . or. . .

Top with cream cheese frosting:

1 8 oz pkg cream cheese (softened)

1/2 C butter (softened)

3 1/2 - 4 C powdered sugar

1 t vanilla

Cream the butter, vanilla and cream cheese together. Add powdered sugar one cup at a time until the frosting is spreadable. (Is that a word?)

Here I swirled the cream cheese frosting with a twist of cinnamon. Kinda complicated, but if you are feeling fancy here's and easy idea:

Put your cream cheese frosting in a Ziploc bag, quart or gallon is best. Snip a 1/2 inch tip off one of the bottom corners. Now you have a pastry bag. Swirl your frosting on each little cake in a circular motion. I garnished these with a hershey bar and a potato peeler AND of course the marshmallow pumpkin!