Chocolate-Pumpkin Cupcakes With Orange Buttercream Frosting

• FOR THE CUPCAKES:
• 1 package Devil's Food Cake Mix, Duncan Hines, 18 Ounce Box
• 15 ounces, weight Canned Pumpkin
• 2 Large Eggs
• 2 Tablespoons Canola Oil
• 1 teaspoon Cinnamon
• 1/2 teaspoons Fresh Grated Nutmeg
• 1/4 teaspoons Ground Cloves
• FOR THE FROSTING:
• 2 sticks Butter, Room Temperature
• 4 cups Powdered Sugar
• 1/8 teaspoons Salt
• 1 Tablespoon Finely Grated Orange Zest
• 4 Tablespoons Fresh Squeezed Orange Juice
• Yellow And Orange Food Color
• Assorted Halloween Sugar Decorations

1. Preheat oven to 350 degrees F. Line muffin tin with cupcake papers (recipe makes roughly 18).
2. In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon, nutmeg and cloves. On medium speed with electric mixer, beat for 3 minutes. Using an ice cream scoop, fill paper liners with the batter. Bake for 20-25 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes then remove cupcakes to a wire rack to cool completely.
3. Frosting: Beat butter until light and fluffy. Add 3 cups of powdered sugar and beat on low until combined. Add salt, grated orange peel, and 2 Tablespoons of the orange juice. Beat on medium speed for 3 minutes. Add enough yellow and red food color for desired orange color. Blend in enough remaining powdered sugar and orange juice to reach a consistency to pipe swirls onto the cupcakes.
4. Put frosting in a piping bag (or a Ziplock bag with the corner cut off) and pipe swirls onto the cupcakes. Top with candy decorations.

mix, pumpkin, eggs, canola oil, cinnamon, nutmeg, ubc, frosting, butter, powdered sugar, salt, fresh squeezed orange juice, halloween sugar

Taken from tastykitchen.com/recipes/holidays/chocolate-pumpkin-cupcakes-with-orange-buttercream-frosting/ (may not work)