Anyways, I had a charitable bake sale at work and since doing nice things and baking cupcakes are two of my favorite things, this event seemed like a great way to experiment. I decided to make chocolate cupcakes with white icing on the request of a co-worker. The pumpkin was an obvious choice because Starbucks has brought back pumpkin spice lattes and all is right with the world.
I found these recipes on Pinterest but tweaked them a little bit. I have a habit of not following directions perfectly. The chocolate ones were a little dense, almost brownie consistency. But, the pumpkin ones were perfect if I do say so myself. Since I am terrible at making icing and failed miserably in my feeble attempt, I gave in and bought Betty Crocker Rich & Creamy Vanilla Frosting. Even though I don't really condone the fact that I couldn't pronounce any of the ingredients besides sugar, it was pretty awesome icing. I also had some raspberries at home and thought it would look cute on the chocolate ones. Cooking is all about improvisation to me.
Pumpkin Cupcakes
Makes about 30 - 36 cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) (room temperature)
- 4 large eggs
- 1 can (15 ounces) pumpkin puree
2. Line cupcake pans with paper liners; set aside.
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and ginger, nutmeg; set aside.
4. In a bowl, combine the brown sugar, granulated sugar, butter, and eggs. Beat until well combined. 5. Mix all ingredients together, but be sure to fold in the pumpkin.
6. Divide batter evenly among liners, filling each about 3/4 way.
7. Bake until tops spring back when touched, and a toothpick/fork inserted in the center comes out clean about 20 to 25 minutes depending on your oven.
8. Transfer to a wire rack; let cool completely.
9. Decorate as desired.
Chocolate Cupcakes
Makes about 18 cupcakes
- 3/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
1. Make the cupcakes: Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside.
3. In another bowl, cream butter and sugar until light and fluffy. Add eggs, beating well after each, then beat in vanilla.
4. Add flour mixture and sour cream, alternating between the two.
5. Pour batter into cups, filling each 3/4 full.
6. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
7. Transfer to a wire rack; let cool completely.
8. Decorate as desired.