Sunday, November 3, 2013

Chocolate Pumpkin Cupcakes

When you take two great things and mix them together, it can be magical! Chocolate and pumpkin go together flawlessly for a fantastic fall cupcake and worked like a charm for a last minute Halloween treat. 

Chocolate goes well with quite a few things actually. Peanut butter... Vanilla... Cookies... I also happen to think Pumpkin goes with with a number of other tasty ingredients like coffee and chai tea. Really, all I'm trying to say is these flavors are delicious and versatile so you really must make these Chocolate Pumpkin cupcakes!

To compliment the fall pumpkin flavor, I spiked a traditional American buttercream frosting with cinnamon and turned it purple with help from a lot of food coloring. 

The cupcakes' decor came from a kit, but I love how the witches' feet make it look like she nose dived into a pile of frosting. Who wouldn't love that?! 

These cupcakes were quite fun and easy to decorate, and REALLY fun to photograph so you'll have to indulge me in the abundance of photos here. 

I got really into this photoshoot. 

Chocolate Pumpkin Cupcakes (Adapted from Picky Palate)
Makes 20-24 cupcakes
  • 1/2 cup full fat sour cream
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup pumpkin puree
  • 2 ounces good quality chocolate, melted
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • Preheat oven to 350 degrees and line a muffin pan with cupcake liners
  • In a large bowl, mix together sour cream, canola oil, eggs, vanilla, pumpkin and chocolate
  • Stir in sugars
  • In a separate bowl, sift together flour, cocoa powder, baking soda, salt, and cinnamon
  • Add dry ingredients to the first bowl and mix until well incorporated
  • Spoon into cupcake liners, filling them about 3/4 full
  • Bake for 18-22 minutes, or until a toothpick comes out clean
  • Cool completely before frosting

Cinnamon Buttercream Frosting (Adapted from Savory Sweet Life)
Makes 2 cups
  • 1 cup (2 sticks) butter, softened
  • 3-4 cups powdered sugar, SIFTED
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 2-4 tablespoons milk or cream
  • In a medium bowl, beat butter on high until light and fluffy (about 3 minutes)
  • Add 3 cups of sifted powdered sugar and mix until incorporated
  • Add salt, vanilla and cinnamon and mix until incorporated
  • Add milk 1 tablespoon at a time until desired consistency is acquired (I added 2)
  • Add up to 1 more cup of powdered sugar if a thicker consistency is desired
  • Color with your favorite kind of food coloring (I like gel color) and pipe or spread on cupcakes
Hope you had a great Halloween!

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