Adventures in . . . Chocolate Pumpkin Cupcakes

I tried to capture the essence of "fall" in this photo, but it didn't really work out. Oh well, the cupcake looks good!

Let me start out by saying that I hate everything pumpkin. I hate pumpkin pie, I hate pumpkin seeds, I hate anything with the word pumpkin anywhere near it. And, all of that being true, these are the best cupcakes I've made so far. They are so unbelievably delicious and moist. The pumpkin flavor is subtle and tasty.

I've started writing out recipes in a way that I find much more helpful--since I never measure out ingredients beforehand, this way I don't have to keep looking back to the ingredients list. This recipe is from Country Living, but I found a different frosting to pair with it. It makes A LOT of cupcakes. The recipe didn't say how many, and it made 24 regular size ones and 16 minis. I frosted them with a Spiced Cream Cheese Frosting that was pretty good, and then I grated some bittersweet Scharffen Berger Chocolate on top--I know, excessive.

Chocolate Pumpkin Cupcakes
Preheat oven to 375. Remove 3 sticks butter, 1 package cream cheese, 5 eggs, and 3/4 C buttermilk from fridge. Line pans.

In large bowl, sift:
2 1/2 C + 2 T flour
1 C + 2 T cocoa
1 T baking powder
1 1/2 t baking soda
2 1/4 t ground cinnamon
3/4 t ground nutmeg

In medium bowl, combine:
3/4 C buttermilk
1 1/2 C pumpkin purée
1 ½ t vanilla

In another large bowl, mix on medium speed:
2 1/4 sticks butter
1 1/2 C dark brown sugar
1 1/2 C sugar

Add 5 eggs, one at a time, beating well after each addition, until mixture is smooth and light.

Alternately add the dry mix and the wet mix, blending well after each addition.

Scoop ¼ C batter into each cup. Bake for 22 minutes.

Here's a close-up:


Spiced Cream Cheese Frosting
In medium bowl, beat together:
8 oz cream cheese, softened
1/2 stick + 1 T unsalted butter, softened
2 1/4 C powdered sugar
1/4 t vanilla
1 t ground cinnamon
1/8 t ground nutmeg