Simply Brianna Joy

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Pumpkin Chocolate Cupcakes with Cinnamon Buttercream Frosting!

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The other night, I was thinking I needed to make cupcakes…but what kind? I didn’t really feel like the same old stuff. It was beginning to feel like fall and everyone always thinks pumpkin. I had a couple cans of pumpkin puree that I found on sale last fall, now how do I incorporate that?

I found boxes of yellow, white and chocolate cake mixes in my stockpile. I’ve heard people make pumpkin cookies with chocolate chips that were supposed to be delicious. So I decided to take a chance and go for the chocolate!

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I was totally prepared for it to be a flop and had the yellow mix on stand-by with my other can of pumpkin puree. I started to get nervous as I was making it and thought, man, I’m just not sure about this. I am SO glad I went for it though because they ended up being so moist and delicious! I put them out for my family the next day and they ate every last one!

Ingredients:

  • 1 Box of chocolate cake mix
  • 3 eggs
  • 15oz can of pumpkin puree

Preheat the oven to 350 degrees. Mix these 3 ingredients on low until just moistened, then high for 3 minutes. Fill cupcake pans, lined with cupcake wrappers, 2/3 full. Bake 11-13 minutes for mini-cupcakes or 17-19 minutes for regular sized cupcakes. Check by inserting a toothpick into the center of the cupcake. It will come out clean if it is done.(My mini’s took 12 minutes and my regular took 18.) Let cool completely.

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Now for the Cinnamon Buttercream frosting, my favorite part!

  • 2 sticks of softened butter
  • 3 c powdered sugar
  • 1 tsp vanilla
  • 2-3 Tbs milk
  • 1/2 tsp ground cinnamon

Beat the butter for 2 minutes in a stand mixer with paddle attachment on high. Turn off the mixer and scrape down the sides, add 1 cup of powdered sugar. Beat on low until the sugar is incorporated, about 30 seconds, then beat on high for 1 minute. Repeat until all 3 cups of sugar are beat in. Scrape down the sides again and beat on high for 3 minutes. This will produce a nice smooth and fluffy frosting. Turn the mixer off again and add the vanilla, 2 Tbs of milk and cinnamon. Beat on low until the liquids are well mixed, then beat on high for another minute. If the frosting seems too stiff, go ahead and add that last Tbs of milk.

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I honestly don’t have a piping bag(yet), so I use a quart zip top storage bag. I fill it up and snip the corner to try to be fancy. I’m not so sure it turns out fancy, but I do know it tastes yummy! Pipe it on top however you like it(or straight into your mouth, I won’t tell!). You can even just use a spoon to dollop it on. Refrigerate leftovers(like there will be any).

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As we were eating cupcake after delicious cupcake, we thought the frosting reminded us of the cinnamon butter you get at the Texas Roadhouse Restaurant. We all know how delicious that is!

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2 thoughts on “Pumpkin Chocolate Cupcakes with Cinnamon Buttercream Frosting!

  • Jen says:

    So – my local Piggly Wiggly had pumpkin for .79 a can, and I had couponed some chocolate cake mix not too long ago. Thought I better give this try since I love all things pumpkin. And, who can resist chocolate?
    They were SO VERY GOOD! Very moist! Not as dense as a brownie but way better than cake. Thanks for the recipe!

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