Prep 10 mins
Cook 20 mins
I have made this recipe quite a few times for my Dad's birthday as cupcakes as well as a cake. It tastes great, even to pumpkin haters! My grandmother gave me the recipe.
For the cupcakes or cake
- 1 1⁄2 cups flour
- 2⁄3 cup cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup buttermilk, can use Buttermilk Substitue # 425075
- 1 cup canned pumpkin
- 2 teaspoons vanilla
- 3⁄4 cup butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 1 egg yolk
For the Icing
- 3 cups easy buttercream icing, Easy Buttercream Icing, tinted orange with food colouring gel
For the Glaze on the cake
- 4 ounces bittersweet chocolate, chopped
- 1 tablespoon cold butter
- 3 tablespoons corn syrup
- 1⁄2 cup heavy cream
- Preheat oven to 375°F.
- Line cupcake trays with paper liners (24), or the bottoms of 2 8 inch cake pans with parchment paper, lightly buttered.
- Sift flour, cocoa, baking powder, baking soda and salt together and set aside.
- Stir the buttermilk, pumpkin and vanilla together in a small bowl and set aside.
- Beat the butter and sugars together using a stand mixer on medium speed until light and fluffy.
- Beat in the eggs and egg yolk, one at a time.
- Reduce mixer speed to low and alternately beat in the flour mixture and the buttermilk mixture in thirds.
- Pour the batter into the pans and bake until a toothpick can be inserted into the center and comes out clean. (about 22 minutes for cupcakes, about 35 minutes for a cake).
- Cool completely before icing with the Easy Buttercream Icing #425083.
- For the cake, after iced, you can cover with a chocolate glaze.
- To make the glaze, place the bittersweet chocolate, cold butter and corn syrup in a medium heatproof bowl.
- Bring heavy cream to a boil and pour it over the chocolate and let sit for 3 minutes.
- Gently stir using a whisk until smooth.
- Let sit until thickened, about 3 to 5 minutes.
- Pour the glaze onto the center of the iced cake, allowing it to drip over the edges.