chocolate cupcakes with pumpkin buttercream (!!!!!!)

Isa Chandra Moskowitz’s vegan chocolate cupcake recipe is one of the best things to ever happen to my baking repertoire. Seriously – the recipe is so easy to make, and your friends will be so impressed that these moist (YEAH I SAID IT), chocolatey cupcakes are made without eggs or dairy products. They also don’t have any weird rando scary vegan ingredients, so you won’t have to go spend $50 at the store once I convince you to make them.

This weekend, I completed my 200 hour yoga teacher training. We celebrated the culmination of the nine month process with a potluck dinner on Saturday night, and I jumped at the opportunity to bring dessert. I’ve made Eat, Live, Run’s version of these cupcakes with chai buttercream (and those are amazing too), but wanted to try something a little different this time. Since it’s fall, and you’re basically mandated to make at least one pumpkin-flavored thing a day this time of year, I went with pumpkin buttercream, adapted from this recipe.

chocolatey, pumpkiny goodness. topped with cacao nibs for crunch.

The cupcakes turned out perfectly and the pumpkin-chocolate combination is my new favorite. Please, please try these out and give them to people you love. Erika, I’m looking at you.

Vegan Chocolate Cupcakes with Pumpkin Buttercream Frosting

Chocolate Cupcakes:
Find the recipe here
I doubled the recipe and it made 24 cupcakes – you can probably make even more if you don’t chug liberally sample the batter.

Pumpkin Buttercream:
1/2 C Earth Balance (or other butter alternative), at room temperature
1 lb plus 1/4 C Organic Powdered Sugar
1/2 C Canned Pumpkin Puree
1.5 tsp Vanilla Extract
2 tsp Cinnamon*
1/2 tsp Nutmeg*
1/4 tsp Cloves*
1/4 tsp Ginger*
1/4 tsp Salt

Ziplock bag and disposable pastry tip (optional)

*you could also just use 3+ tsp pumpkin pie spice – these measurements are far from exact, so just taste as you go to find the spice combo you like best. But be careful with the ground cloves – those things are STRONG.

Cream together Earth Balance, pumpkin, vanilla, salt and spices with an electric mixer. Sift and gradually add in powdered sugar. Taste and adjust spices as you see fit. Try to resist the urge to eat it straight out of the bowl.

This icing was a bit runny, so i chilled it in the fridge for 1 hr before icing. Once your cupcakes are cooled to room temp and your icing has firmed up a bit, cut a tiny corner off of your ziplock bag and insert the pastry tip (insert innuendo here). Dump your icing into the plastic bag and sqeeze onto the cupcakes. Don’t be stingy with the icing! It legitimately tastes like pumpkin pie. Squeeze any excess icing into your mouth. Or do something more socially acceptably with it. It’s your call.

…and then your kitchen will look like this.

8 thoughts on “chocolate cupcakes with pumpkin buttercream (!!!!!!)

  1. Pingback: Recent Favorite: Blackened Scrambled Tofu with Garlicky Grits | Marian Writes

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