Chocolate Pumpkin Cupcakes Recipes

CHOCOLATE PUMPKIN CUPCAKES

Steps:

• Preheat oven to 375°F.
• Line cupcake trays with paper liners (24), or the bottoms of 2 8 inch cake pans with parchment paper, lightly buttered.
• Sift flour, cocoa, baking powder, baking soda and salt together and set aside.
• Stir the buttermilk, pumpkin and vanilla together in a small bowl and set aside.
• Beat the butter and sugars together using a stand mixer on medium speed until light and fluffy.
• Beat in the eggs and egg yolk, one at a time.
• Reduce mixer speed to low and alternately beat in the flour mixture and the buttermilk mixture in thirds.
• Pour the batter into the pans and bake until a toothpick can be inserted into the center and comes out clean. (about 22 minutes for cupcakes, about 35 minutes for a cake).
• Cool completely before icing with the Easy Buttercream Icing #425083.
• For the cake, after iced, you can cover with a chocolate glaze.
• To make the glaze, place the bittersweet chocolate, cold butter and corn syrup in a medium heatproof bowl.
• Bring heavy cream to a boil and pour it over the chocolate and let sit for 3 minutes.
• Gently stir using a whisk until smooth.
• Let sit until thickened, about 3 to 5 minutes.
• Pour the glaze onto the center of the iced cake, allowing it to drip over the edges.

CHOCOLATE-PUMPKIN CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of an electric mixer. Mix briefly until combined. Add pumpkin, milk, canola oil, and vanilla extract; mix on medium speed for 2 minutes. Add water and mix until just blended.
• Spoon batter into the prepared muffin cups, filling each almost all the way to the top.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool in trays for about 10 minutes before transferring to wire racks to cool completely.