Chocolate Pumpkin Cupcakes

I'm not a fan of pumpkin pie, but I do love the flavor of pumpkin so I try to find ways to use pumpkin that don't include pie! This is my new favorite pumpkin recipe and it is delicious. I found it on MSN a couple weeks ago and finally tried it. I did cupcakes, but it originally is for a 3-layer 8 inch round cake.; due to this fact it makes at least 36 cupcakes depending on how much you fill your cupcake pan.

Cupcake Ingredients

2 1/2 cups all-purpose flour
2 tablespoons all-purpose flour
1 cup good-quality cocoa
2 tablespoons good-quality cocoa
1 tablesppon baking powder
1 1/2 teaspoons baking soda
2 1/4 teaspoons ground cinnamon
3/4 teaspoon fresh-grated nutmeg
1 1/2 Cups pumpkin puree
3/4 cup buttermilk
1 1/2 teaspoons vanilla extract
2 1/3 sticks unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
1 1/2 cups granulated sugar
5 large eggs
Orange-Cream Cheese Frosting

Heat oven to 375 degrees (for cake, 350 degrees). Line cupcake pan with liners (for cake lightly buter 3 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter parchment paper).
Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter, and granulate and brown sugar together in a large bowl with an electric mixer set on medium speedy until fluffy. Add the eggs, one at a time, beating well after each addition, until the misture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.


Fill each each cupcake with 1/4 cup of batter (for cakes divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool cakes in the pan for 20 minutes. Remove cakes and cool.) Bake cupcakes for 22 minutes.

Orange Cream Cheese Frosting Ingredients

1 8 oz package cream cheese, softened
1/4 cup unsalted butter, softened
1 tablespoon fresh orange juice
1 teaspoon grated orange zest
1/2 teaspoon vanilla extract
4 cups powdered sugar
orange food coloring

Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue mixing until light and creamy -- about 3 more minutes. Add food coloring and gently mix until your color choice is reached. Chill the frosting until ready to ice the cupcakes or cake.

Tips: I bought a big can of pumpkin and you only use a little bit. Pumpkin can be stored in your fridge for 1 week and in your freezer in a container for 3 months. Pumpkin does expand when frozen so make sure your container has enough room to accommodate.


From the kitchen of Megan