Dark Chocolate and Pumpkin Cupcakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Life's Ambrosia. Ingredients:
1 3/4 cups all-purpose flour |
1/4 cup dark cocoa |
1 teaspoon baking soda |
1/4 teaspoon iodized salt |
2 teaspoons baking powder |
3 large eggs |
1 teaspoon vanilla extract |
1 1/2 cups granulated sugar |
1 cup vegetables or 1 cup canola oil |
1 cup pumpkin puree |
3 cups powdered sugar |
5 tablespoons butter, softened |
1 teaspoon vanilla |
5 tablespoons milk |
Directions:
1. Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners and set aside.
2. Sift together flour, cocoa powder, baking soda, salt and baking powder.
3. In another bowl whisk together eggs, vanilla, sugar and oil.
4. Slowly whisk dry ingredients into into sugar mixture. Fold in pureed pumpkin.
5. Fill cupcake liners 2/3 full with batter. Bake for 10-12 minutes or until toothpick inserted comes out clean. Allow to cool in cupcake tin for 5 minutes.
6. Remove from cupcake tin and place on cooling rack to cool completely.
7. For the frosting:.
8. Beat together powdered sugar and butter until fluffy. Add in vanilla and milk. Beat together until stiff and spreadable.
9. Separate into different bowls and add a few drops of different colored food coloring.
10. Spread frosting on cupcakes or use a piping bag.
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