Chocolate Pumpkin Cupcakes - cooking recipe

Ingredients
    For the cupcakes or cake
    1 1/2 cups flour
    2/3 cup cocoa
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup buttermilk, can use Buttermilk Substitue # 425075
    1 cup canned pumpkin
    2 teaspoons vanilla
    3/4 cup butter, softened
    1 cup brown sugar
    1 cup granulated sugar
    3 large eggs
    1 egg yolk
    For the Icing
    3 cups easy buttercream icing, Easy Buttercream Icing, tinted orange with food colouring gel
    For the Glaze on the cake
    4 ounces bittersweet chocolate, chopped
    1 tablespoon cold butter
    3 tablespoons corn syrup
    1/2 cup heavy cream
Preparation
    Preheat oven to 375\u00b0F.
    Line cupcake trays with paper liners (24), or the bottoms of 2 8 inch cake pans with parchment paper, lightly buttered.
    Sift flour, cocoa, baking powder, baking soda and salt together and set aside.
    Stir the buttermilk, pumpkin and vanilla together in a small bowl and set aside.
    Beat the butter and sugars together using a stand mixer on medium speed until light and fluffy.
    Beat in the eggs and egg yolk, one at a time.
    Reduce mixer speed to low and alternately beat in the flour mixture and the buttermilk mixture in thirds.
    Pour the batter into the pans and bake until a toothpick can be inserted into the center and comes out clean. (about 22 minutes for cupcakes, about 35 minutes for a cake).
    Cool completely before icing with the Easy Buttercream Icing #425083.
    For the cake, after iced, you can cover with a chocolate glaze.
    To make the glaze, place the bittersweet chocolate, cold butter and corn syrup in a medium heatproof bowl.
    Bring heavy cream to a boil and pour it over the chocolate and let sit for 3 minutes.
    Gently stir using a whisk until smooth.
    Let sit until thickened, about 3 to 5 minutes.
    Pour the glaze onto the center of the iced cake, allowing it to drip over the edges.

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