Chocolate Pumpkin Cupcakes Recipe

INGREDIENTS

Preheat oven to 350°F. Line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, and cinnamon to combine.1 ¼ cups all-purpose flour,1 cup granulated sugar,¼ cup unsweetened cocoa powder,1 teaspoon baking powder,½ teaspoon ground cinnamon
In another bowl, whisk together the milk, pumpkin puree, oil, eggs, and vanilla to combine.½ cup whole milk,⅓ cup canned pumpkin puree,¼ cup vegetable oil,2 large eggs,1 teaspoon pure vanilla extract
Add the wet ingredients to the dry and fold just until combined, taking care not to overmix. Overmixing will lead to dense, rubbery cupcakes.
Divide the batter between the muffin tin wells, filling each one ¾ of the way full.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes to a wire rack and cool completely before icing.

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute.½ cup unsalted butter
With the mixer on low, slowly add the powdered sugar.2 cups powdered sugar
Once all of the powdered sugar has been incorporated, add the melted chocolate and vanilla and mix just until combined. Scrape down the sides of the bowl as needed.6 ounces chocolate,1 teaspoon pure vanilla extract
Turn the mixer to medium-high speed and beat until the frosting becomes light and fluffy, about 1 minute.
Transfer the frosting to a piping bag fitted with your choice of tip (I like a Wilton 1M). Pipe the cupcakes as desired.

Storage: Store chocolate pumpkin cupcakes in an airtight container at room temperature for up to 2 days.