Chocolate Pumpkin Cupcakes

Name: Chocolate Pumpkin Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24 cupcakes, 24 serving(s)
Ingredients: 354.88 ml flour; 157.80 ml cocoa; 9.85 ml baking powder; 4.92 ml baking soda; 2.46 ml salt; 118.29 ml buttermilk, can use Buttermilk Substitue # 425075; 236.59 ml canned pumpkin; 9.85 ml vanilla; 177.44 ml butter, softened; 236.59 ml brown sugar; 236.59 ml granulated sugar; 3 large eggs; 1 egg yolk; 709.77 ml easy buttercream icing, Easy Buttercream Icing , tinted orange with food colouring gel; 113.39 g bittersweet chocolate, chopped; 14.79 ml cold butter; 44.37 ml corn syrup; 118.29 ml heavy cream

Submitted by CupcakeAngel

"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."

Download

Ready In:: 30mins
Ingredients:: 18
Yields:: 24 cupcakes
Serves:: 24

ingredients

For the cupcakes or cake
354.88 ml flour
157.80 ml cocoa
9.85 ml baking powder
4.92 ml baking soda
2.46 ml salt
118.29 ml buttermilk, can use Buttermilk Substitue # 425075
236.59 ml canned pumpkin
9.85 ml vanilla
177.44 ml butter, softened
236.59 ml brown sugar
236.59 ml granulated sugar
3 large eggs
1 egg yolk
For the Icing
709.77 ml easy buttercream icing, Easy Buttercream Icing, tinted orange with food colouring gel
For the Glaze on the cake
113.39 g bittersweet chocolate, chopped
14.79 ml cold butter
44.37 ml corn syrup
118.29 ml heavy cream

directions

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.