Chocolate Cupcakes with Pumpkin Buttercream

I’m generally not the biggest cupcake eater, but once this idea popped into my head I simply couldn’t get it out! At my school, we were having a bake sale for Unified Sports, and being a member of the club, I wanted to bake something. It was slightly Halloween themed, hence the black and orange, but I would have made these anyway. For me, cupcakes tend to be over-the-top sweet with the frosting, and the cupcakes a little bit dry (maybe that’s why I like muffins so much!), but these cupcakes are a clear exception.

They were wonderfully chocolatey and moist, and the pumpkin buttercream wasn’t too too sweet, rather it was the perfect balance between the powdered sugar and the warmth of the pumpkin. These would be a great twist to have on your Thanksgiving table (maybe a chocolate cake with pumpkin buttercream? Yum!) and a nice change from the classic pumpkin pie. Enjoy!

Chocolate Cupcakes with Pumpkin Buttercream

Adapted From Martha Stewart and Petit Chef– Makes 18 Cupcakes

Ingredients- For the Cupcake

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 degrees and line 18 muffin tins.
  2. In a large bowl, mix together the cocoa powder, flour, sugar, baking soda, and baking powder until combined.
  3. Add in the eggs, warm water, buttermilk, canola oil, and vanilla extract. Mix until smooth, about 3 minutes.
  4. Divide the batter evenly and bake for about 20 minutes, or until a toothpick comes out clean.

Ingredients for the Pumpkin Buttercream

  • 1 stick unsalted butter, softened
  • 1/2 cup pumpkin puree
  • 1 teaspoon cinnamon
  • Pinch of nutmeg (maybe 1/8 teaspoon?)
  • 1 teaspoon vanilla extract
  • 2 pounds powdered sugar (more or less)

Directions

  1. In a medium bowl, cream the butter, pumpkin and the spices. Slowly add the sugar until the pumpkin is no longer separated by the pumpkin.

How could you pass up something that is so easy to make and is so gosh darn delicious? I know I couldn’t 😉

-Rayna 🙂

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