Ingredients
-
1 1/2
-
2/3
-
2
-
1
-
1/2
-
1
-
1 3/4
-
1
-
2
-
1/2
-
1 1/2
-
3
-
1
-
-
Directions
Double Chocolate Pumpkin Cupcakes, Another great pumpkin recipe! used a cream cheese frosting with this one I think I’ll make these for my youngest child’s school fall festival and put some of those cute orange pumpkin candies in the center of each cupcake , These are very good and moist, chocolatey They are better after they have sat for awhile At first, I wasn’t too impressed (I tried one while it was still warm) They need to be very cool I’ll definitely make they again Made for My Three Chefs, Fall 2008
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Steps
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1
Done
|
Preheat Oven to 350 Degrees. Line 24 Cupcake Cups With Paper Liners. |
|
2
Done
|
Sift the Flour, Cocoa, Baking Powder, Baking Soda and Salt Together; Set Aside. in a Separate Bowl, Stir Together the Yogurt, Pumpkin, Vinegar, and Vanilla Extract, Set Aside. |
|
3
Done
|
in a Large Mixing Bowl, and Using an Electric Mixer on Medium Speed, Beat Butter and Brown Sugar Until Light and Fluffy. Beat in the Eggs, One at a Time. Alternately Beat in the Flour and Pumpkin Mixtures in Thirds (for Example, Beat in 1/3 Flour Mixture Followed by 1/3 Pumpkin Mixture and Repeat Until Everything Is Combined). Fold in the Mini Chocolate Chips. |
|
4
Done
|
Working Quickly, Spoon Batter Into Cupcake Cups, Filling Each About 3/4 Full. Place Cupcake Pans in the Center of the Preheated 350 Degree Oven and Bake Approximately 25 Minutes. Cupcakes Are Done When They Spring Back When Lightly Touched or a Toothpick Inserted in the Center Comes Out Clean. Cool Pans on Wire Racks For 10 Minutes Then Remove Cupcakes from Pans and Let Cool Completely on the Wire Racks. |
