Double Chocolate Pumpkin Cupcakes with Spiced Cream Cheese Frosting

I made these for a community lunch that we have from time to time at our church & man, oh man... they turned out fabulously! Of course, I had to try one last night to make sure they were "good" & it took me a lot of strength to actually bring them to church today because DANG! I ended up putting them in the fridge over night because of the frosting & I think they were even better today... more moist & delicious & perfect for this time of year. Enjoy!

Double chocolate pumpkin cupcakes

Ingredients
1 1/2 C. cake flour

2/3 C. cocoa powder

2 t. baking powder

1 t. baking soda

1/2 t. salt

1 C. plain lowfat yogurt

1 3/4 C. canned pumpkin (15 oz. can)

1 t. white vinegar

2 t. vanilla extract

1/2 C. unsalted butter, softened

1 1/2 C. lightly-packed light brown sugar

3 large eggs

1 cup mini chocolate chips (I used regular-sized ones)

Directions
Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners. Sift the flour, cocoa, baking powder, baking soda & salt together; set aside. In a separate bowl, stir together the yogurt, pumpkin, vinegar, & vanilla extract, set aside. In a large mixing bowl, beat butter & brown sugar until light & fluffy. Beat in the eggs, one at a time. Alternately beat in the flour & pumpkin mixtures in thirds. Fold in the mini chocolate chips. Spoon batter into cupcake cups, filling each about 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven & bake approximately 25 minutes. 

While cupcakes are cooling, prepare cream cheese frosting (recipe follows). When cupcakes are completely cool, spread with frosting.

Spiced Cream Cheese Frosting

Ingredients
8 oz. cream cheese, softened

1/4 C. unsalted butter, softened

2 C. powdered sugar

1/4. t. vanilla extract

1/8 t. ground cinnamon

1/8 t. fresh ground nutmeg

Directions
In a medium bowl, beat together cream cheese, butter, powdered sugar, vanilla, cinnamon, & nutmeg.

If frosting is too soft, chill in fridge for 15-20 minutes.

Recipe taken from pinchmysalt.com