Chocolate Pumpkin Cupcakes w/ optional Pumpkin Cream Cheese Frosting

Makes 18-24 cupcakes (recipe adapted from Life's Ambrosia)




You will need:



--1 3/4 cups all purpose flour

--1/4 cup cocoa powder (dark chocolate would be good if you can find it)

--1 teaspoon baking soda

--1/4 teaspoon salt

--2 teaspoons baking powder

--1/2 tsp. cinnamon

--3 large eggs

--1 teaspoon vanilla extract

--1 1/2 cups granulated sugar

--1 cup vegetable or canola oil (might experiment w/applesauce or partial substitution w/applesauce)

--1 * can pureed pumpkin *(minus 5 TBS reserved for frosting)

--mini chocolate chips and holiday sprinkles for decorating

--pumpkin cream cheese frosting or any frosting of your choice (optional--these are good w/o frosting)

1.Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners and set aside.

2.Sift together flour, cocoa powder, baking soda, salt,baking powder and cinnamon.

3.In another bowl whisk together eggs, vanilla, sugar and oil.

4.Slowly whisk dry ingredients into into sugar mixture. Fold in pureed pumpkin.

5.Fill cupcake liners 2/3 full with batter. Sprinkle w/mini chocolate chips if desired.

6. Bake for 10-16 minutes or until toothpick inserted comes out clean. Allow to cool in cupcake tin for 5 minutes.  Remove from cupcake tin and place on cooling rack to cool completely.

7.  Frost and/or sprinkle with sugar crystals.


Pumpkin Cream Cheese Frosting (adapted from Joelen's Culinary Adventure's)

1/4 cup unsalted butter


4 oz. cream cheese, softened

5 T pureed pumpkin

1/2 t pumpkin pie spice

3-5 cups confectioners or powdered sugar

1-2 tablespoons half & half (if necessary to thin)





In a large mixing bowl, beat the softened butter and cream cheese together until fluffy; add the pumpkin pie filling and beat until fully incorporated.

Slowly add confectioners or powdered sugar into the bowl, 1/2 cup at a time and beating after each addition. Continue adding the sugar until you have a thick frosting of your preferred consistency. If the frosting becomes too thick, add a tablespoon or more of half & half to thin out.  I only added 2.5-3 c of sugar and I liked the consistency--I didn't need any liquid to thin, but if you like really thick frosting you'll need to add more sugar.