Dark Chocolate Pumpkin Cupcakes with Spiced Rum Cream Cheese Frosting Recipe!
Recipe by Michelle J author of A Happy Hippy Mom.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/4 cups Dark Hershey's unsweetened cocoa
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 tsp Saigon ground cinnamon
- 3/4 tsp nutmeg
- 1/4 tsp ground cloves
- 3/4 cups low-fat buttermilk
- 1 1/2 cups pumpkin purée
- 2 tsp vanilla extract
- 2 1/4 sticks unsalted butter softened
- 1 1/2 cups packed dark brown sugar
- 1 1/2 cups granulated sugar
- 5 large eggs
Spiced Rum Cream Cheese Frosting
- 8 oz cream cheese room temperature
- 1/4 cup unsalted butter room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 3 tablespoons Blackheart Premium spiced rum
Optional Garnish
- chopped pecans
- shaved dark chocolate
Instructions
- Heat oven to 375 degrees F. Line muffin pan with paper liners and set aside.
- Sift the flour, cocoa, baking powder, baking soda, salt, Saigon cinnamon, nutmeg, and cloves in a large bowl and set aside.
- Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside.
- Beat the butter and sugar together in a large bowl using an electric mixer on medium speed, until fluffy. Incorporate the eggs, adding one at a time. Beating until the mixture is smooth and light.
- Alternately add the flour mixture and pumpkin mixture, blending well after each addition.
- Fill cups 2/3 full with batter.
- Bake for 18 minutes, until an inserted toothpick comes out clean. Let cool for 10 minutes in the pan and then remove to a wire rack to cool completely.
Spiced Rum Cream Cheese Frosting
- To make the frosting, cream together the cream cheese and butter until light and fluffy. Add the rum and vanilla extract. Gradually mix in the powdered sugar a little bit at a time. Refrigerate the frosting for 20 minutes until it thickens. Frost cupcakes and garnish cupcake edges with chopped pecans and shaved dark chocolate.