So many autumn recipes. So little time.
That may sound a little silly, as it’s not yet October 1, but I have printed out dozens of pumpkin, apple and squash recipes in the past couple of weeks. And have made just a few of them. It’d be great to dedicate an entire weekend to cooking and baking, but what is it about activities and events in September and October? I’m pretty much booked.
Anyway, I was able to whip up these cupcakes on a Tuesday night. I love the color and the little specks in the frosting – so perfect for fall.
The cupcakes were moist and a had a great, not too cloying, chocolaty taste. The cream cheese frosting was very rich – just a little will go a long way. I’d probably cut back on the amount I piped on to each cupcake next time.
See those pretty orange silicon molds I used for the cupcakes? Very pretty. Not very practical. They stuck pretty good, and really don’t work if you want to share these with coworkers or friends. No one really wants to hand back a dirty cupcake wrapper.
Fortunately, I did use paper liners in another pan, so I could take these to work and share them. Unfortunately, I overfilled those cups. When they came out of the oven, the muffin tops had baked waay over their individual cup holes. Not a huge deal, except they stuck to the top of the pan. And when I tried to remove them, many of the edges broke off, leaving sketchy-looking cupcakes.
Even so, these were tasty. And so pretty, especially after the cute little pumpkin candies were added!
Recipe: Chocolate cupcakes with pumpkin spice frosting
Adapted from tastykitchen.com
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoons baking soda
- 1 teaspoon salt
- 2 sticks (1 Cup) unsalted butter, room temperature
- 3 cups sugar
- 5 whole eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Pumpkin frosting ingredients:
- 1 stick butter, softened
- 8 ounces cream cheese
- 3-½ cups powdered sugar
- 1 teaspoon vanilla
- 1-½ teaspoon cinnamon
- ¼ teaspoons ginger
- ½ teaspoons nutmeg
- ½ cups pumpkin puree
- Autumn mix candies for decoration
- Preheat oven to 325°F. Grease muffin pans or line with paper liners.
- In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda and salt.
- In a separate bowl, cream the butter, then add the sugar and beat until fluffy.
- On medium speed, add one egg at a time to the butter sugar mixture. Don’t over-beat, just mix enough to blend well.
- Add vanilla and mix.
- Alternate adding flour/cocoa mixture and buttermilk until combined. Mix well on medium speed for about 30 seconds until smooth.
- Fill muffin tins one-third of the way full.
- Bake for 16 to 18 minutes or until a toothpick inserted comes out clean.
- Let muffins cool in the pan for about 2 minutes and carefully remove to cool on a rack.
- Frosting: In a bowl, beat butter and cream cheese together until smooth.
- Add all other frosting ingredients and mix together on medium speed. Add more powdered sugar or cream cheese for a thicker consistency if desired. The frosting can also be refrigerated 10 to 15 minutes if it’s too soft.
- Spread or pipe frosting on top of cooled cupcakes. Top with pumpkin candies or candy corn, if desired.
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