Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.
Cupcakes are approximately so many years out-dated they’re cool again, yes? I need a vehicle for fat dollops of vanilla bean buttercream, and have an open can of pumpkin in the fridge. So, we’re making chocolate pumpkin cupcakes today. In my expert opinion, if you leave off the vanilla bean buttercream, you can absolutely call these chocolate pumpkin muffins and enjoy them for breakfast. I use the ‘best chocolate cupcake ‘recipe from my book, and my recipe for pumpkin chai cupcakes to swirl together to make these pretties. I change the amount of leavening agents ever-so-slightly, so don’t swirl the original recipes together and expect bakery-style cupcakes. After attempting that on my first trial, I can tell you that it won’t work. I still ate the results, of course, but you don’t want cupcakes that wildly spill over the tops of the muffin cup and stick to the pan, right? Didn’t think so.
Chocolate Pumpkin Cupcakes with Vanilla Buttercream:
While my swirl technique leaves a lot to be desired, the flavor of these cupcakes do not. It’s incredible how well the spiced pumpkin batter goes with the dark chocolate. Chocolate likes spice; this we’ve known for quite some time. So, if your mind (and stomach) is a little over the pumpkin spice-everything food group this time of year, try pumpkin and chocolate! Pumpkin is a vegetable, after all, so we’re required to eat it. It’s not our fault if it tastes best with brown sugar and vanilla bean buttercream. I should mention this recipe make 6 cupcakes. My standard cupcake recipes make just 4, but when these two batters are combined, it makes a few more cupcakes. We can’t complain about two extra cupcakes now, can we? We just eat them. Have you noticed you can’t take a bit into a cupcake without smiling? One final note: you’ll be using the whole egg in the recipe, though it will be divided between the two batters. The chocolate batter gets the yolk; the pumpkin batter gets the white. But if you’re ever left with extra egg whites or yolks, I have a handy guide for using up leftover eggs. If you love pumpkin-swirled desserts, try my Pumpkin Nutella Muffins and my Pumpkin Swirled Brownies.
Wilton 6-cup Muffin Pan
