Double Chocolate Pumpkin Cupcakes - cooking recipe

Ingredients

1 1/2 cups cake flour
2/3 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup yogurt, plain lowfat
1 3/4 cups canned pumpkin (15 oz. can)
1 teaspoon white vinegar
2 teaspoons vanilla extract
1/2 cup unsalted butter, softened
1 1/2 cups brown sugar, lightly-packed
3 large eggs
1 cup mini chocolate chip

Preparation

Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
Sift the flour, cocoa, baking powder, baking soda and salt together; set aside. In a separate bowl, stir together the yogurt, pumpkin, vinegar, and vanilla extract, set aside.
In a large mixing bowl, and using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Alternately beat in the flour and pumpkin mixtures in thirds (for example, beat in 1/3 flour mixture followed by 1/3 pumpkin mixture and repeat until everything is combined). Fold in the mini chocolate chips.
Working quickly, spoon batter into cupcake cups, filling each about 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven and bake approximately 25 minutes. Cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes then remove cupcakes from pans and let cool completely on the wire racks.