Monday, October 29, 2012

Chocolate Pumpkin Spice Cupcakes


My mom has possibly the best job ever at church. She gets to throw a brunch once a month for all of the ladies at church who have a birthday that month. Fun, right?! And I'm the lucky one who gets to make the cupcakes each time! For the October Birthday Brunch, I thought it would be fun to finally try that yummy chocolate-pumpkin cake recipe that graced the cover of Country Living magazine years ago, and that I mentioned in my October Favorites post earlier this month. And let me tell you, these cupcakes are delicious! They are chocolately and spicey, with a little mellowness from the pumpkin and a little tanginess from the buttermilk. They are moist and light and fluffy, and bake up extremely beautifully (which not all cupcake do, guys). Such a tasty fall treat! We frosted ours with this cream cheese frosting, and it was a delicious combination. Country Living suggests this orange cream cheese frosting, which I think would be amazing--but I was out-voted folks! This kitchen is nothing if not a democracy. Except when my kids want mac & cheese 5 times a week. Gotta draw the line somewhere.

Chocolate Pumpkin Spice Cupcakes
lightly adapted from Country Living

1 2/3 cup + 4 teaspoons flour
2/3 cup + 4 teaspoons cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup buttermilk
1 cup canned pumpkin
1 teaspoon vanilla
1 1/2 sticks unsalted butter (12 Tablespoons)
1 cup sugar
1 cup brown sugar
3 extra-large eggs

Preheat the oven to 350°F. Line 24 muffin tins with cupcake papers and set aside. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. In a medium bowl or large liquid measuring cup, combine buttermilk, pumpkin, and vanilla, and whisk until smooth. In a large bowl or the bowl of a stand mixer, beat butter and sugars until light and fluffy. Add eggs and beat until incorporated. Add 1/3 of the flour mixture, and beat until combined. Add 1/2 of the buttermilk mixture, and beat until combined. Repeat until all ingredients have been added and batter is well-mixed. Divide batter evenly among prepared pans. Bake 18-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool completely before frosting.

Cream Cheese Frosting link
Orange Cream Cheese Frosting link

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  1. These are gorgeous - my mouth is literally watering just looking at the photos. Chocolate and pumpkin -- is there any better combination?

    1. Hi Joy! I really, really want to try the orange cream cheese frosting next time. Too much? I think it'll put them over the top!

  2. These seriously look like perfection in a bite. I am going to make them...I simply must! (Secretly I kind of wish I could just eat all your blog). So excited to meet you at alt!

    1. Looking forward to meeting you too! These cupcakes were a huge hit; even my Nana was raving about them!

  3. I bought some canned pumpkin and need to make something with it, I was thinking cookies, but this looks amazing!

  4. Hi Melissa! I miss you :( I am going to try these out with the orange cream cheese frosting. They look perfectly fall...and I am needing some fall right now!


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