Chocolate Pumpkin Cupcakes |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 1 |
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The canned pumpkin in the batter keeps these cupcakes moist, reducing the amount of oil you need to use. Ingredients:
1 1/2 cups sugar |
1/2 cup buttermilk |
1/2 cup vegetable oil |
2 large eggs, at room temperature |
3/4 cup canned pumpkin |
1/2 teaspoon salt |
1 teaspoon vanilla extract |
2 cups flour |
3/4 cup unsweetened cocoa powder |
2 teaspoons baking soda |
1 teaspoon baking powder |
8 ounces mascarpone cheese |
1/4 teaspoon pumpkin pie spice |
2 tablespoons canned pumpkin |
1/2 teaspoon vanilla extract |
pinch of salt |
1 1/4 cups powdered sugar |
about 1 1/2 cups sweetened whipped cream |
22 chocolate pastilles |
Directions:
1. Make cupcakes: Preheat oven to 350°. In a medium bowl, with a mixer on medium speed, beat sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla until well blended.
2. Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl. Gradually add to wet mixture, beating on medium speed until smooth.
3. Line muffin pans with muffin cups and fill each cup with 3 tbsp. batter. Bake until a toothpick inserted in centers comes out clean, 25 minutes. Cool completely.
4. Make frosting: In a medium bowl, beat mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Beat in powdered sugar. Chill until firm, 1 hour. Spread on cupcakes and top each with whipped cream and a pastille. Chill until frosting is firm, about 30 minutes.
5. *Find chocolate pastilles in the baking aisle at well-stocked grocery stores.
6. Note: Nutritional analysis is per cupcake.
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