Chocolate Pumpkin Cupcakes with Salted Caramel Buttercream
Chocolate Pumpkin Cupcakes with Salted Caramel Buttercream are a delicious new way to enjoy pumpkin desserts this holiday season! Great for Halloween and fall parties!
- 1 cup cocoa powder
- 3/4 cups oil
- 1 2/3 cup granulated sugar
- 1/2 cup hot water
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3 eggs
- 3/4 cups buttermilk
- 1 2/3 cup all purpose flour
- 1 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1/3 cup salted caramel (or caramel sauce with 1/2 tsp sea salt added)
- 2-4 tablespoons milk
- orange food coloring
|Preheat oven to 350 |
In a mixing bowl beat the cocoa, oil, and sugar.
Add water, salt, baking powder, and eggs, one at a time, mixing after each addition.
Add half of the milk and half of the flour. Mix well. Add remaining milk and flour and mix until well incorporated. Set aside.
|In a separate bowl whisk together flour, baking soda, baking powder, spices, and salt. Set aside.|
|In a mixing bowl add pumpkin, oil, sugars, eggs, and vanilla. Mix well. |
Gradually add dry ingredients and mix until well blended.
|Spray cupcake tins or line with 28 liners. |
Cover the bottom of each tin with chocolate batter (this will use 1/2 of the batter.)
Divide pumpkin batter evenly between the 28 cupcakes, adding a spoonful into each tin, on top of the chocolate layer.
Cover the pumpkin layer with remaining chocolate batter, filling them 3/4 full.
Bake 15-18 minutes or until tester comes out clean. Cool completely.
|In a mixing bowl, beat butter, powdered sugar, and caramel until fluffy and smooth. Gradually add milk until desired consistency is reached. |
Divide batter in two and add a few drops of orange food coloring to one half.
Fill one side of a piping bag with the orange frosting, and fill the other side with the white. Pipe swirls of frosting onto each cooled cupcake. Top with drizzle of salted caramel and candy corn, if desired.
Store covered at room temperature.
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