The first time I tasted pumpkin was in the form of pie, I wasn’t impressed. I just didn’t like the taste of it, or I think that particular one wasn’t anything to talk about. I’m still hesitant to try pumpkin pie, but pumpkin cupcakes on the other hand are so good. My favorite way to enjoy dessert is in the form of cupcakes, so that totally makes sense.
I know people usually enjoy pumpkin in fall season, but I have an excuse. There were some cans of pumpkin puree staring at me every time I opened my baking cabinet, so I decided to use them. There is not much we can do in winter especially when its around -15C outside. I find baking very therapeutic in these months, keeps me sane you know. And is there any better smell than freshly baked goods?
My eldest son is the hardest to please, oh boy. Whenever I tell him I’m making cupcakes, he gets really excited, but then those cupcakes have to be chocolate flavored. When I came across a recipe which was a good mix of cocoa and pumpkin puree, I knew I had to make that, because there is no way my son can find out there is hidden pumpkin puree in there. These cupcakes are easy to make, sure to please the kids, and if you are pumpkin fanatic, you will gobble down these in no time.
For the cupcakes you will need:
Makes around 24
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 1 cup sugar
- 1/4 cup packed light brown sugar
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Preheat oven to 350, line the cupcake pan with liners.
In a large bowl, beat the sour cream, oil, eggs and vanilla until well combined. Add pumpkin puree and sugars, until combined. Stir in flour, cocoa powder, baking soda, salt and cinnamon until combined.
Fill the cupcake liners 3/4 full and bake for 18 mins or until toothpick comes out clean.
Cool the cupcakes completely and frost them.
For the frosting you will need:
- 2 cups fresh whipping cream (with 35% or more fat)
- 1/4 cup icing sugar (adjust the amount of sweetness if you like)
In a stand mixer with whisk attachment, whisk the cream on medium speed, gradually increase the speed to high whilst adding the icing sugar. Whip until stiff peaks form.
Source: picky palate (altered by me)