chocolate pumpkin cupcakes

Chocolate Pumpkin Cupcakes

Makes about 22 cupcakes.  This is from the Nov. 2011 issue of Sunset magazine.  The canned pumpkin keeps things moist and the frosting is delectable.  Keep refrigerated but let come to room temperature before serving.  I like to top them with a spritz of whipped cream and a mallow-crème pumpkin candy. 

            Cupcakes:                              

            1½ c. granulated sugar 

            ½ c. buttermilk            

            ½ c. oil                                    

            2 large eggs, at room temperature

            ¾ c. canned pumpkin               

            ½ tsp. salt                                

            1 tsp. vanilla extract                             

            2 c. flour

            ¾ c. unsweetened cocoa powder

            2 tsp. baking soda

            1 tsp. baking powder

            Frosting:

            8 oz. mascarpone cheese

            ¼ tsp. pumpkin pie spice

            2 Tbs. canned pumpkin

            ½ tsp. vanilla extract

            pinch of salt

            1¼ c. powdered sugar

For cupcakes:  Heat oven to 350 degrees.  In a medium bowl, with a mixer on medium speed, beat sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla until well blended.

Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl.  Gradually add to wet mixture, beating on medium speed until smooth.

Line muffin pans with muffin cups and fill each cup with 3 Tbs. batter.  Bake until a toothpick inserted in centers comes out clean, 25 minutes.  Cool completely.

For frosting:  In a medium bowl, beat mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth.  Beat in powdered sugar.  Chill until firm, 1 hour.  Spread on cupcakes and chill until frosting is firm, about 30 minutes.