Double Chocolate Pumpkin Cupcakes
Inspired by recipes by Anna Olson, allrecipes.com, Country Living, Adventures in Cooking, and Life's Ambrosia
100ml (0.33c + 1Tbsp) sour cream
90g (100ml/0.33c + 1Tbsp) pureed pumpkin
55g (155ml/0.5c+2Tbsp) cocoa
125ml (0.5c) boiling water
0.25tsp (1.25ml) ground allspice
0.25tsp (1.25ml) ground cloves
0.25tsp (1.25ml) ground cardamom
0.25tsp (1.25ml) salt
260g (500ml/2c) cake flour
1tsp (5ml) bicarbonate of soda
0.25tsp (1.25ml) baking powder
60ml (0.25c) flavourless oil
55g (60ml/0.25c/4Tbsp) softened butter
100g (125ml/0.5c) brown sugar
200g (250ml/1c) white sugar
180g (250ml/1c) semisweet chocolate chips
Preheat the oven to 180C/350F. Line two 12-bowled muffin trays with papers.
Mix together the sour cream, pumpkin, cocoa, boiling water, spices and salt. Set aside to cool slightly.
Sift together the flour, bicarb and baking powder. Set aside.
Combine the oil and butter and mix well. Tip in both sugars and beat for a few minutes, until light and fluffy. Incorporate eggs, one at a time, mixing well between additions. Scrape down the bowl
Add the dry and wet ingredients in the usual alternating way (dry-wet-dry-wet-dry), again scraping the bowl down between each addition. Fold in the chocolate chips.
Divide equally between the papered bowls. Bake for 20-30 minutes, or until an inserted skewer comes out relatively cleanly, with a few crumbs clinging to the wood.
Allow to cool completely before icing.
Orange Cream Cheese Icing
Adapted from The Sweet Melissa baking Book (Carrot Cake with Fresh Orange Cream Cheese Frosting).
75g (85ml/0.33c/5Tbps +0.5tsp) softened butter
85g (170ml/0.66c) icing sugar, sifted
minced zest of one orange
0.5tsp (2.5ml) vanilla extract
Beat together the cream cheese, butter and zest. If your icing sugar isn't of the mindset to explode into a cloud when introduced to your mixer's beaters, incorporate the sugar in three additions, beating well after each addition. Blend in the vanilla.