Double Chocolate Pumpkin Cupcakes with Spiced Cream Cheese Frosting

October 28, 2013

155

These cupcakes are guaranteed to make you a rolly, polly, jolly ol’ soul (BTW did you know we are only 68 days away from Christmas?!) I didn’t originally plan to take my pictures on the piggy cutting board, but after I did, I literally chuckled out loud at the irony. But if there was a reason to get all jolly, these cupcakes are where it’s at. It’s a double chocolate meets pumpkin explosion with the added benefits of a spiced cream cheese frosting. Now that’s a party I want to get invited to.

For the cupcakes
1 1/2 cups cake flour
2/3 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup plain Greek yogurt
1 3/4 cup canned pumpkin (15 oz. can)
1 tsp white vinegar
2 tsp vanilla extract
1/2 cup unsalted butter, softened
1 1/2 cups demerara sugar
3 large eggs
1 cup mini chocolate chips

For the frosting
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1/4 tsp vanilla extract
1/8 tsp ground cinnamon
1/8 tsp fresh ground nutmeg

Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners or get out your silicone molds. Sift the flour, cocoa, baking powder, baking soda & salt together; set aside. In a separate bowl, stir...
See the full directions on my site

Nutritions

Calories
333

Sodium
405mg
16% DV

Fat
16g
25% DV

Protein
5g
11% DV

Carbs
40g
13% DV

Fiber
3g
14% DV