Giada's Pumpkin Cupcakes with Chocolate Frosting

 
Looking through my new Food Network App, I saw a recipe for pumpkin cupcakes with chocolate frosting, by Giada De Laurentiis. I work 5 p.m. - 2 a.m and I woke up at noon. I needed an easy, tasty, quick recipe that would be festive for a Halloween party tonight, which luckily goes to 6 a.m. Woo!

Giada made this so simple, with delicious, affordable short cuts, and  I,  in my usual style, changed the recipe just a tad....

Ingredients 

For the cake:

1.5 cups (12 oz) canned pure pumpkin puree. Giada recommends Libby's.  ** I used 1 whole can of Libby's, equaling 15 oz. **

2 cups vanilla cake mix. Giada suggests Betty Crocker Super Moist French Vanilla. ** I used an 1/8 a cup more than suggested**

1/2 cup whole milk at room temperature

1/4 cup vegetable oil

2 eggs at room temperature

2 teaspoons pumpkin pie spice  **I used 3 teaspoons and added 1/8 tsp of cinnamon**

For the frosting:

1 cup powdered sugar

1/2 cup cream cheese at room temperature **I always think Philly's is best**

1/2 stick (1/4 cup) unsalted butter at room temperature

1/2 cup unsweetened cocoa powder **I used special dark to get a richer taste and darker color**

1/4 cup sour cream

Sprinkles, small candies, or any sort of Halloween decorations!  **optional**

Process: 

1) Preheat your oven to 350 degrees F and line your muffin tin(s) with liners. Treat with non-stick cooking spray. I like Pam with canola oil. I used 3 different liners -- 2 from a Halloween kit I bought, and 1 with pirates. They were both bought at Home Goods.

2) In a large bowl, combine all the cake ingredients. An electric mixer would be best, but I just used a good, old whisk. Beat until smooth and fluffy. DO NOT OVER BEAT... then your cake will have a texture more like bread. We don't want cupbreads; we want cupcakes.

Your batter should look something like this. Make sure to taste it, before you bake it!

3) Spoon the batter into your liners and fill them 2/3 of the way. Filling them to the brim will result in muffins.... However, if that happens, just cut off the tops, so you can frost them. If you are using a mini muffin tin, bake the mini cupcakes about 10-12 minutes. For original sized cupcakes, bake 20-25 minutes-- mine baked for 24. Insert a toothpick in the center to check them. If it comes out clean, with no wet batter, they're done! Wait about five minutes and transfer them to a wire wrack to cool completely -- about 40 minutes.

4) Start on your frosting. Combine all ingredients in a medium bowl. If using an electric mixer, start slow and work your way up to high (otherwise you'll have a facial of chocolate cocoa and powdered sugar....) If not, use a spatula to work everything through, then switch to a whisk. Combine until fluffy.

5) Frost your cupcakes! I just use a frosting tip and a plastic bag. It's cheap, easy to clean and it works.

6) Top with cute inserts, candies and/or sprinkles, and voila! Done! Serve and enjoy!

 

Try these... if you like pumpkin and chocolate, I know you won't regret it.

Happy Halloween, Everyone!

-Chels