I’m sure that you’ve seen this recipe floating around Pinterest or the internet. It’s one of those recipes that I know works and tastes amazing, but I always forget to make them! It’s pumpkin season and so I want to make PUMPKIN ALL THE THINGS!
This is seriously THE easiest cupcake (or muffin if you’re into skipping the frosting – crazy!) EVER. They are incredibly moist, rich and decadent. I added mini chips into the batter as well because Nick always likes a little texture and the chocolate chips do just the trick! The buttercream takes them to the next level by adding an extra hit of sweet, but with an espresso kick.
This was my first time using a King Arthur Flour gluten free mix. I was super impressed! Great flavor, texture, and none of that “gluten free” flavor. I’d definitely use it again.
1 box chocolate cake mix (one that makes 24 cupcakes)
1 – 15 oz can pumpkin puree (not the pumpkin pie mix)
1/2 cup vegan mini chocolate chips, optional (I used Enjoy Life)
Preheat oven to 350. Line cupcake trays with liners and set aside. By hand, or with a mixer fitted with the paddle attachment, mix together the cake mix and pumpkin puree until well blended. Once everything is well combined, fold in mini chips, if using. Using an ice cream scoop, scoop into prepared liners. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. The top should set, and spring back when touched. I got 18 cupcakes.
(recipe from Chloe’s Italian Kitchen)
1 cup non-hydrogenated vegetable shortening
2 cups powdered sugar
1 tsp pure vanilla extract
2 T instant espresso powder dissolved in 2 T water
Beat the shortening until smooth. Add powdered sugar and vanilla and beat to incorporate. Add 1 T of of espresso liquid at a time, as needed, and until your frosting reaches the desired consistency and espresso flavor. Beat for 2 minutes; until light and fluffy.