Mini Pumpkin Cupcakes with Chocolate Frosting
- 1 1/2 cups (12 ounces) canned 100 percent pure pumpkin (recommended: Libby's)
- 2 cups vanilla cake mix (recommended: Betty Crocker Super Moist French Vanilla)
- 1/2 cup whole milk, at room temperature
- 1/4 cup vegetable oil
- 2 eggs, at room temperature
- 2 teaspoons pumpkin pie spice
- 1 cup powdered sugar
- 1/2 cup cream cheese, at room temperature
- 1/2 stick unsalted butter, at room temperature
- 1/2 cup unsweetened cocoa powder
- 1/4 cup sour cream
- To decorate: mini-chocolate chips, sprinkles, colored sugar, small candies
- Cupcakes: Put an oven rack in the center of the oven.
- Preheat the oven to 350 degrees F. Line 36 mini cupcake molds with paper liners.
- Set aside.
- In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice.
- Using an electric hand mixer, beat the mixture on low speed until smooth.
- Increase the speed to high and beat until light and fluffy, 2 minutes.
- Using a small ice cream scoop, fill the prepared molds with the batter.
- Bake until puffed and golden, about 10 to 12 minutes.
- Cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely before frosting, about 20 minutes.
- Frosting: In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream.
- Using a hand mixer, beat on low speed until smooth.
- Increase the speed to high and beat until light and fluffy, about 1 minute.
- Using a small spatula, spread the frosting on top of the cupcakes.
- Decorate with mini-chocolate chips, sprinkles, colored sugar, and small candies.
- Cook's Note: The batter can also be spooned into 12 regular-sized cupcake molds and baked in a preheated 350 degree F oven for 20 to 25 minutes.
percent, vanilla cake, milk, vegetable oil, eggs, pumpkin pie spice, powdered sugar, cream cheese, unsalted butter, cocoa, sour cream, minichocolate chips
Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/mini-pumpkin-cupcakes-with-chocolate-frosting-recipe.html (may not work)