Dark Chocolate and Pumpkin Cupcakes
"From Life's Ambrosia."
- Ready In:
- 20mins
- Ingredients:
- 14
- Yields:
-
18 cupcakes
- Serves:
- 18
ingredients
- 1 3⁄4 cups all-purpose flour
- 1⁄4 cup dark cocoa
- 1 teaspoon baking soda
- 1⁄4 teaspoon iodized salt
- 2 teaspoons baking powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1⁄2 cups granulated sugar
- 1 cup vegetables or 1 cup canola oil
- 1 cup pumpkin puree
-
Frosting
- 3 cups powdered sugar
- 5 tablespoons butter, softened
- 1 teaspoon vanilla
- 5 tablespoons milk
directions
- Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners and set aside.
- Sift together flour, cocoa powder, baking soda, salt and baking powder.
- In another bowl whisk together eggs, vanilla, sugar and oil.
- Slowly whisk dry ingredients into into sugar mixture. Fold in pureed pumpkin.
- Fill cupcake liners 2/3 full with batter. Bake for 10-12 minutes or until toothpick inserted comes out clean. Allow to cool in cupcake tin for 5 minutes.
- Remove from cupcake tin and place on cooling rack to cool completely.
-
For the frosting:
- Beat together powdered sugar and butter until fluffy. Add in vanilla and milk. Beat together until stiff and spreadable.
- Separate into different bowls and add a few drops of different colored food coloring.
- Spread frosting on cupcakes or use a piping bag.
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RECIPE SUBMITTED BY
Barbell Bunny
United States
<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p>
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