THIS IS WHAT YOU NEED
For The Cupcakes:
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 – 15 oz. can pumpkin puree
- 1 cup oil (canola or vegetable)
- ½ cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
Frosting:
- 1½ sticks unsalted butter –at room temperature
- 2 ¼ cups confectioner’s sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1¼ cups hot fudge ice cream topping room temperature
Notes:
No pumpkin pie spice, no problem!
You can use the following:
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
THIS IS WHAT YOU DO
Make Cupcakes:
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Preheat the oven to 350°. Line 2 cupcake pans with liners and nonstick cooking spray and set aside.
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In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside.
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In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
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Pour the batter into the prepared pan and spread around into one even layer. Bake in the oven for 22–25 minutes at 350 degrees.
Make the Frosting:
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In a large bowl with an electric mixer on medium speed, beat butter until creamy. In a separate bowl, sift together sugar and cocoa powder. Decrease speed and slowly add sugar, cocoa powder. The mixture will be thick and add in vanilla extract; mix.
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Slowly add in room-temperature hot fudge topping and beat until light and fluffy, or about 3 to 5 minutes.
Allow the cupcakes to cool completely before frosting and feel free to garnish with your favorite Halloween decorations.
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