Ingredients
Method
- 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.