Saturday, October 29, 2011

Spiderweb Chocolate Pumpkin Cupcakes

With Halloween right around the corner, these cupcakes are great for a party or just to impress your friends, family, and co-workers.  The batter for these cupcakes is chocolate, pumpkin, and pumpkin spices.  I topped it with a vanilla frosting and chocolate icing.  These are easy and fun to decorate and would be a great project for kids in the kitchen.




Chocolate Pumpkin Cupcakes
Makes 30

1 can of pumpkin puree
3 eggs
1/2 cup canola oil
2 tsp vanilla extract
2 cups of flour
1.5 cups of sugar
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 Tbsp pumpkin pie spice
1/2 cup baker's cocoa (unsweetened)

Frosting
1/2 cup buttery spread (I like Earth Balance)
1 tsp vanilla extract
2 Tbsp milk
1.5 cups confectioners sugar

Chocolate Drizzle
(Or purchase a decorative icing "gel")
1/4 cup chocolate chips
1 Tbsp buttery spread

Directions: Preheat the oven to 350.  Mix pumpkin, canola oil, eggs, and vanilla extract in a bowl, set aside.  Mix the dry ingredients and combine into the wet mixture.  Mix until moistened.  Spray cupcake tins with non stick spray and pour 1/4 cup of the batter into cupcake tins.  Bake for 15-20 minutes or until the top springs back up.  Allow to cool completely.

For the frosting: Mix all ingredients and beat with an electric beater for 3 minutes on medium speed.
For the chocolate drizzle: In a small bowl, melt chocolate and butter together in the microwave for 45-60 seconds.

Frost the cupcakes and use the chocolate drizzle to make a swirl.  Drag a toothpick through the chocolate icing to the edges of the cupcake.

Nutrition Facts: 1 Cupcake with Frosting
160 calories, 25 g carbohydrates (17 g sugar), 2 g protein, 6 g fat, 48 g sodium,

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