Sunday, October 9, 2011

Chocolate Pumpkin Cupcakes with Brown Sugar Cinnamon Buttercream

There is no better time to make cupcakes than when you have no reason! I had ALL the ingredients for these so why not??

2+ dozen cupcakes... I hope I find some people at work to share these with....

The frosting was very sweet so I piped little stars instead of a big mass of sweetness.

I tried another pastry bag tip.

And also, when there is no occasion I can mix and match my odds and ends. I had blue cupcake liners, white, and light pink.

The pumpkin and the greek yogurt made these very moist. There is a hint of pumpkin, but it's mostly chocolate goodness. The buttercream is a bit grainy from the brown sugar but I think I like it. I strayed away from the recipe by NOT using shortening. I've had enough shortening in the last month, thank you very much. I am now a firm believer that buttercream should have butter and not shortening.

I just used another 1/4 cup of butter.

My husband is so sweet. He tells me my cupcakes (these and last weekend's) are better than a bakery's! We've tried several cupcakes from cupcake specialty bakeries but they've been disappointing. Do they not find the BEST cake recipe and make them fresh? Doesn't seem like...


Click here for the stolen recipe for Brown Sugar Cinnamon Buttercream. (Remember, I didn't use the shortening. It worked just fine.)

1 comment:

Elizabeth said...

Yum!! These look delicious!