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Mini Choco-pumpkin Cupcakes (w/homemade Buttermilk!) Recipe

  • 24servings
  • 40minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D
MineralsZinc, Fluorine, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Batter: 2 1/2 cups all-purpose flour- sifted

  2. 1 1/4 cups unsweetened cocoa powder (I used Ghiradelli)- sifted

  3. 1 tablespoon baking powder-sifted

  4. 1 1/2 teaspoons baking soda- sifted

  5. 2 1/4 teaspoons ground cinnamon

  6. 3/4 teaspoon fresh-grated nutmeg

  7. 1/2 teaspoon allspice

  8. 1/8 teaspoon cardamom

  9. 3/4 cups buttermilk (I made homemade buttermilk - recipe below)

  10. 1 - 15 ounce can pumpkin puree (reserve 3 tbsp for frosting )

  11. 1 1/2 teaspoons vanilla extract

  12. 2 1/2 sticks (10 ounces) unsalted butter , softened

  13. 1 1/2 cups (firmly packed) dark brown sugar

  14. 5 large eggs

  15. PAM- baking flavor Frosting: 1 package (8-ounce) reduced-fat cream cheese , softened

  16. 1/2 stick unsalted butter , softened

  17. 3 tablespoons pumpkin puree (reserved from batter recipe)

  18. 1/2 teaspoon pure vanilla extract

  19. 4 cups confectioners' sugar (sifted)

  20. few drops yellow/red

  21. yellow food coloring

  22. orange crystals (for garnishing)

  23. shaved dark chocolate curls (for garnishing)

  24. Homemade Buttermilk: 1/2 cup organic plain yogurt (I use Stoneyfield farms)

  25. 1/8 cup water (more or less depending on yogurts consistency)

Instructions Jump to Ingredients ↑

  1. Buttermilk: 1. Stir ingredients together, set aside.

  2. Batter: 1. Mix together flour, cocoa, baking powder, baking soda, cinnamon, nutmeg, allspice and cardamom in a large bowl and set aside. Combine the buttermilk, remaining pumpkin puree, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.

  3. Spray your babycakes machine and pour about 2 tbsp of batter into each cup (being careful not to overfill) and plug into outlet. Close lid and bake for about 5-7 minutes, or until a wooden toothpick inserted comes out clean. DO NOT PUT CUPCAKE LINERS. Set cupcakes aside on a rack to cool.

  4. Frosting: 1. Blend the cream cheese, butter, pumpkin puree and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy.

  5. Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cupcakes.

  6. To frost I used a small ziplock baggy and cut a small edge off. I frosted in a swirly motion and topped with chocolate and/or crystals!

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