Tinfoil Chef

Here’s a cupcake that combines the rich “I just gotta have that” goodness of double chocolate with the spicy richness of pumpkin. The resulting flavor will make for a short shelf life for these things since anybody that’s had one isn’t going to be at all interested in leaving them on the shelf for very long at all.

Set the oven preheating to 350 degrees and let’s get started

Sift a cup and a half of cake flour, 2/3 cup of cocoa, a couple teaspoons of baking powder, a teaspoon of baking soda and a half teaspoon of salt together and then set the dry ingredients aside.

In a separate bowl, stir together a cup of plain lowfat yogurt, 1 3/4 cups of canned pumpkin, a teaspoon of white vinegar, and a couple teaspoons of vanilla extract and set this aside as well.

In a large mixing bowl using an electric mixer on medium speed beat a half cup of softened butter and a cup and a half (lightly packed) of brown sugar until the mixture is light and fluffy.

Beat in three large eggs one at a time. Alternately beat in the flour and pumpkin mixtures in thirds until everything is combined. Then fold in the a cup of mini chocolate chips.

Line 24 cupcake cups with paper liners. Working quickly, spoon the batter into cupcake cups, filling each about 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven and bake for about 25 minutes. The cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean.

Cool the pans on wire racks for 10 minutes then remove the cupcakes from the pans and aloow them to cool completely on the wire racks.

While cupcakes are cooling, prepare cream cheese frosting (recipe follows). When cupcakes are completely cool, spread with frosting.

While I’m at it, here’s a spiced cream cheese rrosting that goes great with the cupcakes:

In a medium bowl, beat together 8oz of softened cream cheese, a quarter cup of softened butter, two cups of powdered sugar, a quarter teaspoon of vanilla, 1/8 teaspoon of cinnamon, and 1/8 tespoon of nutmeg. Chill it in the refrigerator for 15-20 minutes before using.

Cupcakes:
1 1/2 cups of cake flour
2/3 cup of cocoa powder
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of plain lowfat yogurt
1 3/4 cup of canned pumpkin (15 oz. can)
1 teaspoon of white vinegar
2 teaspoons of vanilla extract
1/2 cup of softened butter
1 1/2 cup of lightly-packed light brown sugar
3 large eggs
1 cup mini chocolate chips

Cream cheese frosting:
8 oz of softened cream cheese
1/4 cup of softened butter
2 cups of powdered sugar
1/4. teaspoon of vanilla extract
1/8 teaspoon of ground cinnamon
1/8 teaspoon of fresh ground nutmeg

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