With or without frosting, this chocolate-persimmon combo is a winner

What’s the difference between a muffin and a cupcake? In this recipe, it’s the frosting.

Persimmons naturally add some heft as well as flavor and moisture to these hand-held treats. But the texture is lighter and finer, more like a cupcake.

With cream cheese frosting, these are definitely cupcakes. Without? They’re muffins.

The difference between muffins and cupcakes usually comes down to texture and technique. Muffins are mini quick breads with a coarser texture. Wet and dry ingredients are mixed together quickly and the final results tend to be dense.

Instead of frosting, muffins are topped with a simple glaze, a little sugar or streusel or nothing at all.

This recipe uses a cake-making technique, creaming together the butter and sugar, which slides these treats into the cupcake territory. They are little cakes, but with the crunch of chopped pecans. (Nuts are more a muffin thing.)

Whatever you call them, they’re delicious. Unadorned, they’re great as a morning muffin or afternoon snack. With frosting, they’re ready to party and an ideal small dessert for holiday gatherings.

Try some each way. The subtle chocolate addition complements the persimmon and spices.

Chocolate persimmon cupcakes with cream cheese frosting

Makes 18 cupcakes or muffins

Ingredients:

½ cup (1 stick) butter or margarine, softened

1 cup granulated sugar

2 large eggs, lightly beaten

1 cup persimmon pulp

½ cup milk

2 cups flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon allspice

¼ teaspoon cloves

1/8 teaspoon black pepper

¼ teaspoon salt

2 tablespoons baking cocoa

¾ cup pecans, finely chopped

For frosting:

4 tablespoons butter or margarine, softened

4 ounces cream cheese, softened

1-1/2 cups powdered sugar

2 tablespoons heavy cream

1 teaspoon vanilla extract

Pecans for garnish

Instructions:

Preheat oven to 350 degrees F.

Line muffin tins with paper or silicone liners; set aside.

In a large bowl with an electric mixer, cream together softened butter or margarine and 1 cup sugar until light and fluffy. Add eggs and beat some more. Add persimmon pulp, then milk, mixing between each addition.

In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, black pepper, salt and baking cocoa. Stir in chopped pecans.

Add dry ingredients to persimmon mixture, a little at a time, until blended, stirring by hand.

Spoon batter into lined muffin cups, about ¾ full.

Bake at 350 degrees for 25 minutes or until a toothpick comes out clean. Remove cupcakes from muffin tin and let cool.

When fully cooled, frost if desired.

For frosting: In a medium bowl with an electric mixer, cream together softened butter and cream cheese until fluffy. Add powdered sugar and mix until combined. Add cream and vanilla, then mix until desired consistency. Any extra frosting can be refrigerated, covered, for later use.

Spread frosting on cooled cupcakes. Garnish with pecans if desired.

For muffins: Before placing in oven, sprinkle sugar (about ½ teaspoon each) over top of batter of each muffin. Bake 25 minutes at 350 degrees and let cool. Do not frost.

Note: These muffins freeze well.