Recipe: Chocolate Cupcakes with Pumpkin Cream Cheese Frosting
  • ¾ cup unsweetened cocoa powder
  • 1½ cups all purpose flour
  • 1½ cups brown sugar
  • 1½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 3.4 cup warm water
  • ¾ cup buttermilk
  • 3 tablespoons vegetable oil
  • 2 large eggs, room temp.
  • 1 teaspoon vanilla extract
  • for the frosting:
  • 1, 8ounce bar cream cheese at room temperature
  • 4 tablespoons room temperature, unsalted butter
  • ¼ cup pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 tablespoon bourbon (optional)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon nutmeg
  • pinch of salt
  • 3½ cups powdered sugar
  1. Preheat oven to 350F. Line 24 cupcake wells (2 tins) with paper liners or grease well.
  2. In a medium bowl sift together all of the dry ingredients (flour, cocoa, sugar, baking soda, baking powder, salt). Set aside.
  3. In a large measuring cup whisk together buttermilk, water, eggs, oil, and vanilla, to combine. Pour wet mixture into dry and fold until just incorporated. Fill cupcake liners ⅔ full and bake in the center of the oven for 16-20 minutes (mine were perfect after 17 minutes). Remove from oven and cool on rack completely before frosting.
  4. Using a mixer beat cream cheese and butter until creamy. Add pumpkin, vanilla and bourbon and mix to combine. Beat in spices and then gradually add powdered sugar until completely incorporated. Beat on high until light and fluffy. Refrigerate, covered, if not using immediately.
One Bowl Chocolate Cupcakes from Martha Stewart
The frosting is very soft, chill it and stir well before frosting.
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