Chocolate Pumpkin Cupcakes

• Pre-heat oven to 350F.
• Line a cupcake pan with 12 cupcake liners.
• Start by sifting the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
• In another bowl, add the vegetable oil and the eggs. Whisk them together for about 60 seconds.
• Add sugars and whisk until mixture is incorporated.
• Add pumpkin puree and vanilla extract and whisk until incorporated.
• Add dry ingredients and mix with a spatula until just incorporated.
• Divide batter between the 12 cupcake tins.
• Bake for 12-15 minutes. When you touch the top of a cupcake lightly with your finger, it should spring back.
• Let cupcakes cool down.

Pumpkin Cream Cheese Frosting

• • Cream butter and cream cheese with an electric mixer for about 2 minutes.

• Add 2 cups of the powdered sugar to the bowl with the mixer off.
• Mix on low until powdered sugar is incorporated. Then whip mixture on high for 1 minute or so. Add cinnamon, nutmeg, and vanilla. Mix until combined. If frosting is too runny, add more sifted powdered sugar, as needed. If frosting is too stiff, add a bit of milk, one teaspoon at a time, mixing to check for consistency.

Chocolate Fudge Frosting

• Start by melting the chopped chocolate. Let it come to room temperature, or at least cool down to barely warm.
• Sift powdered sugar and cocoa powder together. Set aside.
• With an electric mixer, cream the butter and cream cheese together for about 2 minutes.
• Add cooled down chocolate and cream mixture, scraping the bottom of the bowl in order to incorporate everything together.
• With the mixer off, add powdered sugar and cocoa to the bowl.
• Mix on low until incorporated.
• Raise speed to medium high and cream for 1-2 minutes.
• If too stiff, add a bit of milk, 1 teaspoon at a time until you achieve the desired consistency.
• If too runny, add a bit more sifted powdered sugar.

To assemble

• • Cut a hole in the center of each cupcake, setting the cake pieces aside. Fill the cupcakes with some of the chocolate fudge frosting. Cover with the cake top pieces.
  • Now, place each frosting in separate piping bags.
  • Cut a hole at the end of the bags.

• Place both bags inside of a larger bag fitted with the tip you are going to use to frost your cupcakes. This will help you achieve the swirl effect. Look at pictures on the post above to check it out how to do it.

Storage

• Cupcakes will keep well in the fridge for up to 4 days.