Chocolate Pumpkin Cupcakes
Adapted from Country Living
Makes 12 cupcakes*
1 cup + 2 1/2 teaspoons all-purpose flour
1/4 cup + 3 3/4 tablespoons cocoa powder
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup + 2 1/2 teaspoons buttermilk
1/2 cup + 1 tablespoon + 1 3/4 teaspoons pumpkin puree
1/2 teaspoon vanilla extract
2.25 ounces unsalted butter, softened
1/2 cup + 1 tablespoon + 1 3/4 teaspoons dark brown sugar
1/2 cup + 1 tablespoon + 1 3/4 teaspoons granulated sugar
2 large eggs
For Oreo decorations:
7 finely crushed Oreo sandwich cookies
6 Oreo Fudgees sandwich cookies, pulled apart and filling removed
12 zombie hand cupcake toppers from Bake It Pretty
Preheat oven to 350F; line a cupcake tin with paper liners.
Sift flour, cocoa powder, baking powder, baking soda, cinnamon and nutmeg in a bowl; set aside.
Combine buttermilk, pumpkin and vanilla in a bowl; set aside.
Beat butter and sugars together in a large bowl with an electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add flour mixture and buttermilk mixture, blending well after each addition.
Divide batter evenly among cupcake liners. Bake for 18-22 minutes, or until a toothpick inserted in the middle comes out clean.
Cool cupcakes completely, then using the cone method, fill cupcakes with pumpkin buttercream (recipe follows).
Frost each cupcake with chocolate frosting (recipe follows), then dip the frosted tops into the finely crushed Oreos to evenly coat. Stick an Oreo Fudgee “tombstone” into the top of each cupcake, and place a zombie hand in front of it.
*The original recipe yields 36 cupcakes, but I divided the recipe into fourths, which is why the amounts of the ingredients are a little strange!
Adapted from A Year In The Kitchen
Makes enough to fill 12 cupcakes (plus some left over)
1/2 cup + 2 1/2 teaspoons unsalted butter, room temperature
2 tablespoons + 1 1/8 teaspoons pumpkin puree
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon salt
1/4 teaspoon vanilla extract
8 ounces confectioners’ sugar
With electric mixer, cream butter and pumpkin (mixture will look grainy). Turn mixer to low and add cinnamon, ginger, salt and vanilla. Slowly add 1/2 cup confectioners’ sugar at a time until the buttercream is creamy and no longer separating (the mixture will look grainy if there isn’t enough sugar mixed in).
Adapted from a post at Cupcakes Take The Cake
Makes enough to frost 12 cupcakes (plus some left over)
1 stick unsalted butter, softened
1/2 cup unsweetened cocoa powder
4 cups confectioners’ sugar
1/4 cup milk (plus a few tablespoons to adjust consistency)
1 teaspoon vanilla extract
Beat butter and cocoa until smooth, then add sugar 1 cup at a time, beating until smooth with each addition . Add milk and vanilla and beat for about 3 minutes.