Phenomenal Phoods

Pumpkin Cupcakes with Chocolate Cream Cheese Frosting

Ingredients:

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup canned pumpkin
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1/4 cup cinnamon chips

For the frosting:

• 3/4 cup butter, softened to room temperature
• 12 ounces cream cheese, softened to room temperature
• 1 teaspoon vanilla extract
• 3 1/2 cups powdered sugar
• 1/2 cup cocoa powder
• 1/4 teaspoon salt
• Optional: store bought cookies for decoration on top*

Instructions:

1. Preheat the oven to 350 degrees F and prepare a cupcake tray with 12 paper liners.
2. Make the cupcakes. Whisk together the flour, baking powder, baking soda, salt, ginger, cloves and nutmeg in a bowl and set aside.
3. Whisk together the pumpkin, brown sugar and oil in a large bowl until smooth.
4. Add the eggs, one at a time, whisking after each addition until smooth.
5. Add the dry ingredients to the wet ingredients, stirring until smooth. Do not over mix but make sure the dry ingredients are fully incorporated.
6. Fold in the cinnamon chips.
7. Fill the cupcake liners 3/4 of the way full.
8. Bake at 350 degrees F. for 15 - 18 minutes or until a toothpick comes out clean.
9. Let the cupcakes cool completely before frosting.
10. Make the frosting. Beat the butter and cream cheese in a mixer with the paddle attachment or with a hand mixer until completely smooth, about 5 minutes.
11. Add remaining ingredients and beat on low speed until combined. Turn the mixer to high and beat another 5 minutes until light and fluffy.
12. If piping, refrigerate the frosting for about 30 minutes to stiffen it up, or you can spread a swirl on top of the cupcakes right away.