These cupcakes are a sweet reminder of autumn. The dark chocolate and pumpkin spice flavors complement each other perfectly. I whipped up a batch for a friend's birthday, and they were a major hit!
Pumpkin Chocolate Cupcakes, makes 22-24 regular size or 58-60 mini size
Cake batter: 2 1/4 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 3/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 cup butter (softened), 1 1/3 cups sugar, 2 eggs (beaten until frothy), 1 cup canned pumpkin, 3/4 cup milk
Mix together all the dry ingredients (except sugar) in a bowl. In a mixer, cream butter and sugar until light and fluffy, then add eggs. Blend in pumpkin. Alternate between adding dry ingredient mixture and milk. Spoon batter into greased muffin pan or paper muffin cups, 2/3 full. Bake at 375° for 25 minutes for regular size/14 minutes for mini size.
Frosting: 6 tablespoons butter (softened), 2 teaspoons vanilla extract, 3 cups powdered sugar, 3/4 cup dark cocoa powder, 1/3 cup milk
Cream butter and vanilla. Mix together dry ingredients separately, then add to creamed mixture. Gradually add milk until frosting is the right consistency. Beat 5 minutes until creamy.
Pipe onto cooled cupcakes and sprinkle with mini chocolate chips. Enjoy! xoxo Jess.
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