Chocolate Pumpkin Cupcakes

 Happy November y'all....I know it's the second of November.  I love November because it's my Birthday Month wooohoo #scorpio and thanksgiving is this month like it can't get any better than birthday and food. It's like God knew I would love food so he said you will be born before thanksgiving,I'd like to think that's why I love food so much (Cooking and Baking is my therapy). I can't wait to share last year's Thanksgiving table decor I created. For now, I will share my most loved and awaited baking recipe. This is my favorite recipe and I don't mean to toot my own horn but I even have people that don't like sweets eat these cupcakes but I'm happy to share these sweet wonderful cupcakes and I only make them around this time. I love baking and more when it's cold; something so enchanting about the sweet pumpkin smell mixed with chocolate in the air. Hope you enjoy this as much as I make them. 


From my Heart to Yours
Wishing you lots of Love & Sweetness
-Amanda Bernadette

DIRECTIONS: GO IN ORDER WITH THE INGREDIENTS. I'M NOT FANCY AND SEPARATE DRY AND WET INGREDIENTS I JUST PUT IT ORDER STARTING WITH THE FLOUR. I LOVE SWEETS BUT I DON'T GO OVERBOARD WITH THE POWDERED SUGAR SO IF YOU FEEL LIKE YOU NEED MORE GO AHEAD BUT I LIKE MY FROSTING TO BE A BIT SWEETER THAN THE CAKE PART BUT NOT SO MUCH THAT I'M LIKE HELLO DIABETES. NOT GOOD. THE WHIPPED CREAM FROSTING WILL TAKE SOME TIME SO IF YOU HAVE AN ELECTRIC MIXER OR STAND MIXER USE THAT. IT HAS TO BE THICK (THAT'S WHAT SHE SAID) HAHAHA SORRY HAD TOO THAT'S WHAT HAPPENS WHEN YOU HAVE BROTHERS BUT YA YOU DONT WANT THE FROSTING TO BE FIRM. REMEMBER TO USE LOW SPEED BECAUSE IF YOU DO IT AT A HIGH SPEED IT WILL CREATE AIR BUBBLES WHICH WILL FLATTEN THE FROSTING. OH I ALSO FORGOT TO ADD ONE INGREDIENT A SPRINKLE OF LOVE. HEHEHE SOUNDS FUNNY AND CRAZY BUT EVERY TIME I COOK OR BAKE I CLOSE MY EYES FEEL IT IN MY HEART AND SPRINKLE LOVE INTO MY DISHES. THESE CUPCAKES ARE SO MOIST AND GOOD. MAKES ABOUT 24-28 CUPCAKES. FILL THE CUPCAKE LINING 3/4. LET THE CUPCAKE COOL BEFORE ADDING THE FROSTING.YOU CAN DOWNLOAD THE RECIPE BELOW THE PHOTO.

1 1/3 cups all-purpose flour
1⁄4 teaspoon baking soda
2 teaspoons baking powder
3⁄4 cup unsweetened cocoa powder
1/2 teaspoon salt
3 tablespoon butter, softened
1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup of milk
1/2 cup brewed coffee 
1/2 of  a 15oz Pumpkin Puree

FROSTING
1 Pint Heavy Whipping Cream
1 tablespoon Vanilla Extract
3/4 cup Powered Sugar
Pumpkin Spice ( to sprinkle on top)
Preheat Oven 350 then reduce to 325 and Bake for 25 mins (till toothpick comes out clean in the center) 

CHOCOLATE PUMPKIN CUPCAKES



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© THE PURSUIT OF LOVE LIFE AND GLAMOR
Maira Gall