Chocolate Pumpkin Cupcakes

I have had this unfulfillable craving for all things pumpkin. I think it is the time of year. I want to get all the fall I can before it turns to winter and eventually Christmas. I feel like the past couple months have just gone by so quickly. So I am trying desperately to hold onto the little bit of fall I have left. Even my pumpkin spice candle ran out and now Bed Bath & Beyond only has evergreen and gingerbread scents. Anyway, back to the food. I happened to buy 2 cans of pumpkin puree during my whole foods excursion. I used one for the pumpkin pie and I have been hunting for the perfect recipe to use the second. When I came across the chocolate pumpkin cupcakes I knew that this was the one. It had everything I wanted. Chocolate, icing and PUMPKIN! The result was a huge hit. It had a lovely note of pumpkin in the chocolate that was something different and a bit unexpected. Obviously I knew there would be a pumpkin taste but I was surprised how well the two flavors went together. Also, the cupcakes turned out soooooo moist.


I added a tablespoon of coffee to the batter after everything was combined. I learned from The Barefoot that coffee “awakens” the chocolate flavor and makes it more complex. I thought this was just rubbish and then one time I was making my Guinness cupcakes and I forgot the coffee- everyone noticed. There was just something missing. Now, every time I make something with coco I add the tablespoon of coffee.

This recipe makes 24 cupcakes. You can find the original cake recipe here. Country Living
 
Ingredients:
 
1 1/2 cup(s) flour
2/3 cup(s) cocoa
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 cup(s) buttermilk
1 cup(s) canned pumpkin
2 teaspoon(s) vanilla extract
3/4 cup(s) butter, softened
1 cup(s) dark brown sugar
1 cup(s) granulated sugar
3 large eggs
1 egg yolk

Directions:

1. Preheat oven to 375º

2. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.

3. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean--about 15 minutes. Cool completely before icing.

Spiced Cream Cheese Frosting


• 8 oz. cream cheese, softened
• 1/4 C. unsalted butter, softened
• 2 C. powdered sugar
• 1/4. t. vanilla extract
• 1/8 t. ground cinnamon
• 1/8 t. fresh ground nutmeg

In a medium bowl, beat together cream cheese, butter, powdered sugar, vanilla, cinnamon, and nutmeg. If frosting is too soft, chill in fridge for 15-20 minutes.

I also spoon the icing into a Ziploc bag and snip off a corner. It turns into the poor man’s pastry bag.

Editor's note: Thank you BP II for the wonderful photography