Chocolate Pumpkin Cupcakes

Once the temperature cools down and the leaves start to change color, I start to get pumpkin on the brain. I don’t really like the texture of pumpkin pie, but I love the flavors of pumpkin and pumpkin pie spice, so I like to find recipes that feature those flavors. I recently made these chocolate pumpkin cupcakes, and they were a huge hit at our house. They’re very moist, and somewhat dense – if you choose not to frost them they taste great on their own. We frosted most of ours, but left a few unfrosted for the family members who don’t like cream cheese.

Chocolate Pumpkin Cupcakes

• 1 Chocolate Cake Mix
• 1 15 oz can of pumpkin
• 2 eggs
• 2 Tbs vegetable oil
• 1 tsp cinnamon
• 1/2 tsp freshly ground nutmeg

Cinnamon – Chocolate Cream Cheese Frosting

• 1 8 oz package of cream cheese at room temperature
• 8 Tbs butter at room temperature
• 1/2 C dutch process unsweetened cocoa powder
• 1 tsp ground cinnamon
• 1 tsp pure vanilla extract
• 4 C confectioners’ sugar, sifted

Preheat the oven to 350 degrees, and line 2 muffin tins with cupcake liners. In a large bowl, mix the cake mix, pumpkin, eggs, vegetable oil, cinnamon, and nutmeg on medium speed for 3 minutes.

Fill each cupcake liner 2/3 full, and bake for 20-24 minutes until a toothpick inserted into the center of the cupcake comes out clean. Allow to cool completely before frosting.

For the frosting, place the butter and cream cheese in a large mixing bowl, and beat on low speed for about 30 seconds until well combined.

Add the cocoa powder, cinnamon, vanilla, and 3 3/4 cups of the confectioners’ sugar. Blend together on low speed for 30 seconds. Add more sugar if the frosting seems too thin. Increase the mixer speed to medium, and beat for an additional 2 minutes until the frosting is fluffy.