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the haas machine: Double Chocolate Pumpkin Cupcakes with Spiced Cream Cheese Frosting

Sunday, October 16, 2011

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
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)

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
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

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

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