Oct 24, 2009

To Drool For...

I've been looking for a fresh, new dessert recipe (other than my tired old pumpkin pie) and I found this sinfully delicious looking recipe that I'm going to try out fort his season's festivities...This has got to be the best time of year, I get to celebrate Halloween and Samhain!

Double Chocolate Pumpkin Cupcakes

* 1 1/2 C. cake flour

* 2/3 C. cocoa powder
* 2 t. baking powder
* 1 t. baking soda
* 1/2 t. salt
* 1 C. plain lowfat yogurt
* 1 3/4 C. canned pumpkin (15 oz. can)
* 1 t. white vinegar
* 2 t. vanilla extract
* 1/2 C. unsalted butter, softened
* 1 1/2 C. lightly-packed light brown sugar
* 3 large eggs
*1 cup mini chocolate chips

1.) Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
2.) Sift the flour, cocoa, baking powder, baking soda and salt together; set aside. In a separate bowl, stir together the yogurt, pumpkin, vinegar, and vanilla extract, set aside.
3.) In a large mixing bowl, and using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Alternately beat in the flour and pumpkin mixtures in thirds (for example, beat in 1/3 flour mixture followed by 1/3 pumpkin mixture and repeat until everything is combined). Fold in the mini chocolate chips.
4.) Working quickly, spoon batter into cupcake cups, filling each about 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven and bake approximately 25 minutes. Cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes then remove cupcakes from pans and let cool completely on the wire racks.
5.) While cupcakes are cooling, prepare cream cheese frosting (recipe follows). When cupcakes are completely cool, spread with frosting.

Spiced Cream Cheese Frosting

* 8 oz. cream cheese, softened
* 1/4 C. unsalted butter, softened
* 2 C. powdered sugar
* 1/4. t. vanilla extract
* 1/8 t. ground cinnamon
* 1/8 t. fresh ground nutmeg

In a medium bowl, beat together cream cheese, butter, powdered sugar, vanilla, cinnamon, and nutmeg. If frosting is too soft, chill in fridge for 15-20 minutes.


Debra She Who Seeks said...

Mmmm, they look cute AND delicious!

Suzie said...

Wow! Those are pretty, and the sound so decadent!! Perfect! lol

Thanks so much for sharing!!

Sloan said...

Mmm... now i just need sugar free versions of this!

Rue said...

I've put this on my to-do list for this weekend - thanks!

mxtodis123 said...

Oh, they look so good. Could be enough to make me start baking again. I love me sweets a bit too much.

The Traveler said...

You actually gave me an awesome idea here and for the halloween party I had for the kids last night I made mini brownie bites with pumpkin frosting and a little jelly pumpkin on top!
Thanks for the inspiration!