Mini Choco-pumpkin Cupcakes (w/homemade Buttermilk!)
From chefpriyanka 14 years ago
- 40 minutes to make
- Serves 24 mini cupcakes
I was browsing through blogs one day on foodgawker and I came across these really cute chocolate pumpkin cupcakes. I thought they were so festive for this time of the year and I loved the creative combination of chocolate and pumpkin! Read more I decided to make these cupcakes using my babycakes machine (still in LOVE with it) and my credit goes out to the creator of this recipe- Katie Goodman- from goodlifeeats.com. They’re simple to make and scrumptious to eat! I took them to a dinner party, and everyone loved them! Plus the size is great, so people don’t have to make the excuse of just eating half a cupcake (EW!). I think the key to a good batter is using good quality cocoa powder and spices. I tweaked the recipe just a bit from the original! See less
Ingredients
- Batter: 2 1/2 cups all-purpose flour- sifted shopping list
- 1 1/4 cups unsweetened cocoa powder (I used Ghiradelli)- sifted shopping list
- 1 tablespoon baking powder-sifted shopping list
- 1 1/2 teaspoons baking soda- sifted shopping list
- 2 1/4 teaspoons ground cinnamon shopping list
- 3/4 teaspoon fresh-grated nutmeg shopping list
- 1/2 teaspoon allspice shopping list
- 1/8 teaspoon cardamom shopping list
- 3/4 cups buttermilk (I made homemade buttermilk- recipe below) shopping list
- 1 – 15 ounce can pumpkin purée (reserve 3 tbsp for frosting) shopping list
- 1 1/2 teaspoons vanilla extract shopping list
- 2 1/2 sticks (10 ounces) unsalted butter, softened shopping list
- 1 1/2 cups (firmly packed) dark brown sugar shopping list
- 5 large eggs shopping list
- PAM- baking flavor shopping list
- Frosting: 1 package (8-ounce) reduced-fat cream cheese, softened shopping list
- 1/2 stick unsalted butter, softened shopping list
- 3 tablespoons pumpkin puree (reserved from batter recipe) shopping list
- 1/2 teaspoon pure vanilla extract shopping list
- 4 cups confectioners’ sugar (sifted) shopping list
- few drops yellow/red+yellow food coloring (optional) shopping list
- orange crystals (for garnishing) shopping list
- shaved dark chocolate curls (for garnishing) shopping list
- Homemade Buttermilk: 1/2 cup organic plain yogurt (I use Stoneyfield farms) shopping list
- 1/8 cup water (more or less depending on yogurts consistency) shopping list
How to make it
- Buttermilk: 1. Stir ingredients together, set aside.
- Batter: 1. Mix together flour, cocoa, baking powder, baking soda, cinnamon, nutmeg, allspice and cardamom in a large bowl and set aside. Combine the buttermilk, remaining pumpkin puree, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
- 2. Spray your babycakes machine and pour about 2 tbsp of batter into each cup (being careful not to overfill) and plug into outlet. Close lid and bake for about 5-7 minutes, or until a wooden toothpick inserted comes out clean. DO NOT PUT CUPCAKE LINERS. Set cupcakes aside on a rack to cool.
- Frosting: 1. Blend the cream cheese, butter, pumpkin puree and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy.
- 2. Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cupcakes.
- 3. To frost I used a small ziplock baggy and cut a small edge off. I frosted in a swirly motion and topped with chocolate and/or crystals!
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