Chocolate Pumpkin Cupcakes
The canned pumpkin in the batter keeps these cupcakes moist, reducing the amount of oil you need to use.
- Time: 135 min
Source: Sunset Magazine
Ingredients
- CUPCAKES
- sugar
- buttermilk
- vegetable oil
- large eggs, at room temperature
- canned pumpkin
- teaspoon salt
- teaspoon vanilla extract
- flour
- unsweetened cocoa powder
- teaspoons baking soda
- teaspoon baking powder
- FROSTING
- ounces mascarpone cheese
- teaspoon pumpkin pie spice
- tablespoons canned pumpkin
- of salt
- powdered sugar
- TOPPING
- About 1 1/2 cups sweetened whipped cream
- chocolate pastilles*