Easy Chocolate Pumpkin Cupcakes

Chocolate Pumpkin Cupcakes with Pumpkin Buttercream Frosting

5

Yield: 14 cupcakes

The subtle flavor twist in these easy chocolate pumpkin cupcakes with pumpkin buttercream frosting makes them a holiday favorite. Egg- and dairy-free!

Ingredients

Chocolate Pumpkin Cupcakes
• 1 1/4 cup unbleached flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1 cup water
• 1/3 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 teaspoon vinegar
Pumpkin Buttercream Frosting
• 1 cup (2 sticks) butter or margarine, softened (We used a vegan substitute that was salted. If using unsalted, then add 1/4 teaspoon salt)
• 3 cups confectioners sugar, sifted plus up to 1 cup more to attain desired consistency
• 1 Tablespoon vanilla extract
• 2 Tablespoons pumpkin puree

Instructions

Chocolate Pumpkin Cupcakes
1. Preheat oven to 350 degrees.
2. Mix dry ingredients together in a bowl.
3. Add wet ingredients to dry mixture and stir well with spoon.
4. Fill cup cake tins 2/3 full.
5. Bake for 25-30 minutes or until top is firm and tooth pick comes out clean.
6. Allow cupcakes to cool for 30 minutes before decorating.
Pumpkin Buttercream Frosting
7. Beat butter or substitute with a mixer or beaters for several minutes until butter is light and fluffy.
8. Slowly add confectioners' sugar and continue mixing until well blended.
9. Add vanilla and pumpkin puree and thoroughly blend.
10. To stiffen mixture add additional confectioners' sugar.
11. If mixture needs to be thinner, then stir in a few drops of water.