I’ve really been in the mood for pumpkin ever since my pumpkin cupcakes with cinnamon cream cheese frosting turned out so well. I bought a can of pumpkin at the store the last time I was there and I’ve been trying to think of what to do with it. I decided on chocolate pumpkin cupcakes with pumpkin buttercream frosting.
For the cupcakes, I used a recipe I found from Country Living magazine online and divided the recipe into fourths. The recipe said it would make 36 cupcakes, so I intended on getting 9 cupcakes; I actually ended up with 15! I added about 1/8 teaspoon of ginger to the recipe. The cupcakes rose to a very nice dome, I was very pleased. The cake itself is fluffy and moist.
For the frosting, I found a wonderful, no, awesome, pumpkin buttercream recipe from A Year In The Kitchen, originally created for pumpkin sandwich cookies. This frosting really added the flavor to the cupcakes; it’s a perfect pairing. I’m so glad I found this recipe!
I’ll also add that my daughter greatly approves of this recipe. She normally only eats the frosting off cupcakes, but with these cupcakes she ate the whole thing! She gives them two thumbs up!
