Chocolate Cupcakes with Pumpkin Cream Cheese Frosting
Serves: 24-25 cupcakes
  • ¾ cup unsweetened cocoa powder
  • 1½ cups all-purpose flour
  • 1½ cups sugar
  • 1½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • ½ cup warm water
  • ¾ cup buttermilk
  • 5 tablespoons safflower oil
  • 1 teaspoon pure vanilla extract
  • Frosting:
  • 7 tablespoons butter, softened
  • 5 ounces cream cheese, softened
  • ¾ cup pumpkin puree
  • 2 ½ cups powdered sugar, sifted
  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. In the bottom of a stand mixer, whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt. Switch to the paddle attachment, turn the mixer on low and add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.. Scrape down the sides and bottom of bowl to make sure everything is incorporated.
  2. Divide batter evenly among muffin cups, filling each ⅔ full. Bake until tops spring back when touched, about 20 minutes, rotating once halfway through baking. Transfer to a wire rack; let cool completely.
  3. In the bottom of a stand mixer, using the paddle attachment cream the butter and cream cheese until light and fluffy on a medium-high speed, about two to three minutes. Add in pumpkin puree, mix another minute. Slowly add in powdered sugar, about a ½ cup at a time until fully incorporated. If the icing is not thick enough, add more powdered sugar. Transfer to a ziplock bag or pastry bag. Chill for at least an hour or even overnight.
  4. When cupcakes have cooled completely, pipe frosting. Store in the fridge. When ready to use, let sit at room temperature for 20 minutes.
Recipe by Cooking for Keeps at