Double Chocolate Pumpkin Cupcakes
photo by HisPixie
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
24 Cupcakes
- Serves:
- 24
ingredients
- 1 1⁄2 cups cake flour
- 2⁄3 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup yogurt, plain lowfat
- 1 3⁄4 cups canned pumpkin (15 oz. can)
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 1⁄2 cup unsalted butter, softened
- 1 1⁄2 cups brown sugar, lightly-packed
- 3 large eggs
- 1 cup mini chocolate chip
directions
- Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
- Sift the flour, cocoa, baking powder, baking soda and salt together; set aside. In a separate bowl, stir together the yogurt, pumpkin, vinegar, and vanilla extract, set aside.
- In a large mixing bowl, and using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Alternately beat in the flour and pumpkin mixtures in thirds (for example, beat in 1/3 flour mixture followed by 1/3 pumpkin mixture and repeat until everything is combined). Fold in the mini chocolate chips.
- Working quickly, spoon batter into cupcake cups, filling each about 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven and bake approximately 25 minutes. Cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes then remove cupcakes from pans and let cool completely on the wire racks.
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RECIPE SUBMITTED BY
Mommy, a wanna be svelte domestic goddess, tech geek, avid reader and lover of doggies.
Parent of a teenage boy and a preschool girl - someone is AlWAYS unhappy with something I've done in my house, but they both give my life definition and joy.
When I have free time I love to indulge my passion for photography.
Blogging my Project 365 - please follow me!
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