Ghirardelli Chocolate Pumpkin Spice Cupcakes Recipe

Chocolate Pumpkin Spice Cupcakes

Ingredients

• 3/4 cup Ghirardelli 100% Unsweetened Cocoa
• 3/4 cup All-purpose flour
• 1/2 tsp Baking powder
• 1/2 tsp Ground nutmeg
• 1/4 tsp Salt
• 3/4 cup (1-1/2 sticks) unsalted butter,room temp
• 1 cup Sugar
• 3 Large eggs
• 1/2 cup Sour cream

For Frosting

• 8 oz Cream cheese, softened
• 4 tbsp Canned pumpkin puree
• 4 cups Confectioners’ sugar

Instructions

1. Preheat oven to 350°.
2. Line a mini-muffin pan with mini cupcake liners.
3. In medium bowl, combine Ghirardelli 100% Unsweetened Cocoa, flour, baking powder, nutmeg, and salt.  Whisk together and set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy, about 2 minutes.  Add eggs one at a time, making sure each is fully incorporated before adding the next.
5. Beat in half of cocoa powder mixture, then sour cream, then remaining cocoa powder mixture.
6. Fill each mini muffin cup 3/4 full with batter.
7. Bake 20 to 25 minutes until a toothpick inserted in the center comes out clean.
8. Let cool in pan 5 minutes before transferring cupcakes to a wire rack.

For Frosting

1. In the bowl of an electric mixer, fitted with the paddle attachment, beat together the cream cheese, and pumpkin puree until combined.
2. Add sugar and beat for 5 minutes until light and fluffy.
3. Frost mini cupcakes and serve immediately.

Servings : 32

Time : 1hr 15 mins