Chocolate and Pumpkin- does it get any better? Add some cinnamon buttercream! Delicious! They truly just melt in your mouth with every bite. Never one of those cakey mouthfull feelings, just a bite of Autumn melting across your mouth. A great cupcake.
What your going to need for the cupcake:
1 cup canned pumpkin
1/3 canola oil
1 cup sugar
1/4 cup milk (dairy free is fine)
1 teaspoon of vanilla
1 1/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon allspice
pinch ground nutmeg
pinch ground ginger
1/4 teaspoon salt
3/4 cup chocolate chips
To make the cupcakes:
Preheat oven to 350 degrees and line muffin pan with cupcake liners.
In a bowl mix together pumpkin, oil, sugar, milk, vanilla. Add in flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, salt. Stir together with a fork. Do not use a mixer it will make batter gummy. Once well combined, fold in chocolate chips.
Fill liners 2/3 full and bake for 22-25 minutes. Let cool on wire rack completely before frosting.
For the Frosting:
1/2 cup shortening
1/2 cup butter (or margarine)
3 1/2 cups confectioners sugar
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
1/4 cup milk (or soy creamer)
Beat the shortening and butter together until well combined and fluffy. Add the sugar and beat for 3 minutes. Add vanilla, milk, cinnamon and beat for 7 minutes until fluffy.
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