Mini Choco-Pumpkin Cupcakes (W/homemade Buttermilk!)

Photo: ChefPriyanka

Ingredients

Chocolate-Pumpkin Batter:

2 1/2 cups all-purpose flour- sifted

1 1/4 cups unsweetened cocoa powder (I used Ghiradelli)- sifted

1 tablespoon baking powder-sifted

1 1/2 teaspoons baking soda- sifted

2 1/4 teaspoons ground cinnamon

3/4 teaspoon fresh-grated nutmeg

1/2 teaspoon allspice

1/8 teaspoon cardamom

3/4 cup buttermilk (I made homemade buttermilk- recipe below)

15 ounces can pumpkin purée (reserve 3 tbsp for frosting)

1 1/2 teaspoons vanilla extract

2 1/2 sticks (10 ounces) unsalted butter, softened

1 1/2 cups (firmly packed) dark brown sugar

5 large eggs

PAM- baking flavor

Pumpkin Cream-cheese Frosting:

1 package (8- ounce) reduced-fat cream cheese, softened

1/2 stick unsalted butter, softened

3 tablespoons pumpkin puree (reserved from batter recipe)

1/2 teaspoon pure vanilla extract

4 cups confectioners’ sugar (sifted)

few drops yellow/red+yellow food coloring (optional)

orange crystals (for garnishing)

shaved dark chocolate curls (for garnishing)

Homemade Buttermilk:

1/2 cup organic plain yogurt (I use Stoneyfield farms)

1/8 cup water (more or less depending on yogurts consistency)

Preparation

For Buttermilk:

Stir ingredients together, set aside.

For the Batter:

Mix together flour, cocoa, baking powder, baking soda, cinnamon, nutmeg, allspice and cardamom in a large bowl and set aside. Combine the buttermilk, remaining pumpkin puree, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.

Spray your babycakes machine and pour about 2 tbsp of batter into each cup (being careful not to overfill) and plug into outlet. Close lid and bake for about 5-7 minutes, or until a wooden toothpick inserted comes out clean. DO NOT PUT CUPCAKE LINERS. Set cupcakes aside on a rack to cool.

For the Frosting:

Blend the cream cheese, butter, pumpkin puree and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy.

Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cupcakes.

To frost I used a small ziplock baggy and cut a small edge off. I frosted in a swirly motion and topped with chocolate and/or crystals!

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About

I was browsing through blogs one day on foodgawker and I came across these really cute chocolate pumpkin cupcakes. I thought they were so festive for this time of the year and I loved the creative combination of chocolate and pumpkin! I decided to make these cupcakes using my babycakes machine (still in LOVE with it) and my credit goes out to the creator of this recipe- Katie Goodman- from goodlifeeats.com. They’re simple to make and scrumptious to eat! I took them to a dinner party, and everyone loved them! Plus the size is great, so people don’t have to make the excuse of just eating half a cupcake (EW!). I think the key to a good batter is using good quality cocoa powder and spices. I tweaked the recipe just a bit from the original!