DOUBLE CHOCOLATE PUMPKIN CUPCAKES (PINCH MY SALT)

 

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Ingredients

  • 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

Directions

  • Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
  • 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.
  • 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).
  • 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.
  • While cupcakes are cooling, prepare cream cheese frosting (recipe follows). When cupcakes are completely cool, spread with frosting.

Notes

Categories: Cupcakes  Dessert 
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