This Chocolate Pumpkin Swirl Mini Cake is the perfect and tasty way to celebrate fall. Topped with Cream Cheese Frosting and sprinkles, they are a great way to round out a dinner party or family get together.
Chocolate Pumpkin Mini Cakes
w/Cream Cheese Frosting
2 Eggs-room temperature
2 1/2 cups Flour
2 teaspoons Baking Soda
2 teaspoons ground Cinnamon
1/2 teaspoon ground Nutmeg
pinch of Salt
1/4 teaspoon ground Cloves
15 oz. of Pumpkin
1/3 cup Milk
1 cup Sugar
1 cup packed Brown Sugar
3/4 cup Shortening
2 teaspoon Vanilla
1 cup semisweet Chocolate Chips
Cream Cheese Frosting
4 ounces Cream Cheese 1/2 cup Confectioners Sugar 1 teaspoon Vanilla 3-4 tablespoons Milk
Preheat oven to 350 degrees.
In a bowl, mix together your flour, baking soda,
cinnamon, salt and cloves.
In another bowl, combine your pumpkin and milk.
Set both bowls to the side.
In a large mixing bowl, mix the eggs,sugar, brown sugar,
shortening, and vanilla. Blend on medium speed for 2 minutes.
After the 2 minutes, switch your mixer speed to low.
Alternately add your flour mix and then your pumpkin
mixture to your egg mixture.
Divide your batter in half.
Pour the semisweet chips into a bowl and microwave on full power for 1-2 minutes. Stir every 30 seconds. 
Stir the melted chocolate into 1/2 of the batter. 
Divide 1/2 of the pumpkin batter between the prepared pans. 
Spoon the chocolate batter over the pumpkin batter. 
Spoon the remaining pumpkin batter over the chocolate batter, and swirl with a toothpick to marble the batter. Bake for 20-30 minutes or until checked with a toothpick. 
Beat your cream cheese until smooth and creamy. Beat in powdered sugar. Stir in vanilla, and add milk to gain the correct consistency. Remember you will be piping the icing, so it should be thick. Remove the cakes from the oven and let cool completely. 
Pipe the cream cheese frosting over your cakes. Sprinkle with chocolate sprinkles. Enjoy!! Here’s what everyone else made:
The Freshman Cook is partying here:
