Chocolate Pumpkin Cupcakes

Preheat oven to 350 degrees and line a standard cupcake pan with 12 cupcake liners.
Start by creaming together the butter and sugar in a large bowl with an electric mixer for 1-2 minutes.
1/4 cup (56 g) unsalted butter, softened, 3/4 cup (150 g) granulated white sugar
Then add in the egg, egg yolk and vanilla and mix until pale in color and smooth, about 1 minute.
1 egg, at room temperature, 1 egg yolk, at room temperature, 1 tsp vanilla
Next mix in the milk, sour cream and pumpkin puree.
1/4 cup (60 ml) whole milk, at room temperature, 1/4 cup (62 g) sour cream, at room temperature, 1/2 cup (122 g) canned pumpkin puree
In a small bowl whisk together the sifted purpose flour, sifted black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
1 cup (125 g) all purpose flour, sifted, 1/4 cup + 2 tbsp (30 g) black cocoa powder, sifted, 2 1/2 tsp pumpkin pie spice, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
Add the dry ingredients to the wet ingredients and mix until the batter is smooth.
Evenly divide the batter among the cupcake liners. They should be about 3/4 way full.
Bake the cupcakes for 17-19 minutes, or until a toothpick/cake tester comes out clean from the centers.
Let the cupcakes cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.

Measure out an even 1/2 cup (122 g) of pumpkin puree (not a heaping cup, take a knife and scrape off the excess) and spread it onto a plate. Using paper towels, dab the pumpkin to remove excess liquid. You'll know the pumpkin is dry enough when it measures out to 1/4 cup (45 g) and hardly any more liquid transfers to the paper towels. It usually takes about 5 paper towels to get it this dry. (This step is not optional. If the pumpkin is not dried your frosting will split.) Set aside.
1/2 cup (122 g) canned pumpkin puree dried to 1/4 cup (45 g) (see recipe for explanation)
Add the softened, unsalted butter to a medium sized bowl. Beat the butter on high with an electric mixer until it is pale in color and fluffy, about 5-10 minutes.
1 cup (224 g) unsalted butter, softened
Add in the cold cream and mix until combined.
4 oz (113 g) cream cheese, cold
Add in the dried pumpkin and pumpkin pie spice and combine.
2 tsp pumpkin pie spice
Then add in the powdered sugar a cup at a time and mix until everything is combined and the frosting is light and fluffy, about 1-2 minutes.
3 cups (390 g) powdered sugar, sifted

Transfer the frosting to a piping bag fitted with a decorative tip. (My favorite to use is my Wilton 1M.)
When the cupcakes are completely cooled pipe a generous amount of frosting onto each.
Then serve! Store leftovers in an airtight container in the fridge for up to three days.

Course: Dessert

Keyword: chocolate, chocolate cupcakes, cream cheese frosting, pumpkin, pumpkin cupcakes