Cupcakelicious!

Chocolate Pumpkin Cupcakes

from Country Living Magazine

Have your cake and cupcakes too!

One recipe yields chocolatey pumpkin

spice cupcakes or a triple-layer cake.

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Chocolate Pumpkin Cake

INGREDIENTS:

• 2 1/2 cup(s) all-purpose flour
• 2 tablespoon(s) all-purpose flour
• 1 cup(s) good-quality cocoa
• 2 tablespoon(s) good-quality cocoa
• 1 tablespoon(s) baking powder
• 1 1/2 teaspoon(s) baking soda
• 2 1/4 teaspoon(s) ground cinnamon
• 3/4 teaspoon(s) fresh-grated nutmeg
• 3/4 cup(s) buttermilk
• 1 1/2 cup(s) pumpkin purée
• 1 1/2 teaspoon(s) vanilla extract
• 2 1/4 stick(s) unsalted butter, softened
• 1 1/2 cup(s) (firmly packed) dark brown sugar
• 1 1/2 cup(s) granulated sugar
• 5 large eggs

DIRECTIONS:

1. Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
2. Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
3. Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.)
4. Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.

Yields: One 8-inch 3-layer cake or 36 cupcakes

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Orange Cream-Cheese Frosting

INGREDIENTS:

• 1 package(s) (8-ounce) cream cheese, softened
• 1/4 cup(s) (1/2 stick) unsalted butter, softened
• 1 tablespoon(s) fresh orange juice
• 1 teaspoon(s) grated orange zest
• 1/2 teaspoon(s) pure vanilla extract
• 4 cup(s) confectioners' sugar
• 1/4 teaspoon(s) orange food coloring

DIRECTIONS:

1. Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
2. Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
3. Add the food coloring and gently stir until the color is uniform.
4. Chill the frosting until ready to ice the cupcakes or cake.

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