Double Chocolate Pumpkin Cupcakes

• 1 12 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 12 cup butter, at room temperature
• 12 cup sugar
• 12 cup powdered cocoa mix (the presweetened kind)
• 2 large eggs
• 1 34 cups pumpkin puree (I used my own, but canned is fine)
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

1. Preheat oven to 325F.
2. Lightly grease 15 muffin cups.
3. Combine flour, baking powder and baking soda.
4. Beat butter and sugar together until light and creamy.
5. Beat in cocoa mix.
6. Beat in eggs one at a time.
7. Beat in pumpkin and vanilla until well-blended.
8. Stir flour mixture into butter mixture.
9. Stir just until combined.
10. Stir in chips.
11. Spoon batter into muffin cups.
12. Bake for 25-35 minutes, or until a tester comes out clean.
13. These can be frosted or served plain or dusted with powdered sugar.

flour, baking soda, baking powder, butter, sugar, powdered cocoa, eggs, pumpkin puree, vanilla, semisweet chocolate chips

Taken from www.food.com/recipe/double-chocolate-pumpkin-cupcakes-391491 (may not work)