Chocolate Pumpkin Cupcakes

• CUPCAKES
• 1 1/2 cups sugar
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 3/4 cup canned pumpkin
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• FROSTING
• 8 ounces mascarpone cheese
• 1/4 teaspoon pumpkin pie spice
• 2 tablespoons canned pumpkin
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 1/4 cups powdered sugar
• TOPPING
• About 1 1/2 cups sweetened whipped cream
• 22 chocolate pastilles*

1. Make cupcakes: Preheat oven to 350u0b0. In a medium bowl, with a mixer on medium speed, beat sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla until well blended.
2. Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl. Gradually add to wet mixture, beating on medium speed until smooth.
3. Line muffin pans with muffin cups and fill each cup with 3 tbsp. batter. Bake until a toothpick inserted in centers comes out clean, 25 minutes. Cool completely.
4. Make frosting: In a medium bowl, beat mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Beat in powdered sugar. Chill until firm, 1 hour. Spread on cupcakes and top each with whipped cream and a pastille. Chill until frosting is firm, about 30 minutes.
5. *Find chocolate pastilles in the baking aisle at well-stocked grocery stores.
6. Note: Nutritional analysis is per cupcake.

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Taken from www.myrecipes.com/recipe/chocolate-pumpkin-cupcakes (may not work)