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: 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; 3 cups easy buttercream icing, Easy Buttercream Icing , tinted orange with food colouring gel; 4 ounces bittersweet chocolate, chopped; 1 tablespoon cold butter; 3 tablespoons corn syrup; 1/2 cup heavy cream

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Recipe 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.

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READY IN: 30mins

SERVES: 24

YIELD: 24 cupcakes

UNITS: US

INGREDIENTS

Nutrition

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

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.