These cupcakes are inspired in real pumpkins growing in top soil (dark chocolate frosting) and wrapped individually to eat them at the moment or to take home. I made these cupcakes to surprise Mara at her last JV Volleyball game, so she could share them with her teammates.
However; since they look so seasonal, you can make them this week to serve at home or you could bring them to a Thanksgiving dinner that you were invited.
Approximate Prep and Cooking Time: 20 minutes
Approximate Cost: $11.14 or .53 cents per cup cake
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Trader Joe’s pumpkin muffin mix (or any other cake mix) ($2.99)
2 eggs (.32)
1 cup water
½ cup Peanut oil ($1.25)
Pumpkin candies ($1.00)
2/3 cups Hershey’s Cocoa ($1.80)
1/3 cup Evaporated milk (.33)
3 cups Powdered sugar ($1.25)
1 stick of unsalted butter – melted ($1.25)
1 tbsp. Pure Vanilla (.95)
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.