Pumpkin Cupcakes with Dark Chocolate Frosting
"Makes 14 cupcakes. Feel free to leave out the frosting and enjoy the cupcakes plain. They are lower in sugar than most pumpkin cupcakes, so I like to enjoy them as muffins for breakfast. Cover frosted cupcakes and store at room temperature or in the refrigerator for up to 4 days...."
INGREDIENTS
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1 and 3/4 cups (220 grams) all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 and 1/2 teaspoons ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/2 cup (100 grams) dark brown sugar
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2 large eggs
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1 cup (227 grams) pure pumpkin (not pumpkin pie filling)
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1/2 cup (120 ml) vegetable oil
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1/3 cup (80 ml) milk
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1 teaspoon vanilla extract
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1/2 cup (90 grams) mini chocolate chips
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2 and 3/4 cup (270 grams) confectioners' sugar
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2/3 cup (80 grams) unsweetened cocoa powder
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6 Tablespoons (90 grams) unsalted butter, softened to room temperature
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6 Tablespoons (95 ml) heavy cream
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1 teaspoon vanilla extract
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Just A Pinch Sweepstakes