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Mini Pumpkin Cupcakes with Cinnamon Chocolate Frosting

About a Mom
5 from 5 votes
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Course Dessert

Ingredients
  

  • Cupcakes:
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 tablespoons softened butter
  • 2/3 cup sugar
  • 1 large egg
  • 1/2 cup canned pumpkin puree
  • 1/3 cup buttermilk
  • Frosting:
  • 1 cup 2 sticks butter, softened
  • 1 teaspoon Pure Vanilla Extract
  • 3 ounces unsweetened baking chocolate melted
  • 1 tablespoon Cinnamon Ground
  • 1 box 16 ounces confectioners' sugar
  • 1/4 cup milk

Instructions
 

  • For the Cake:
  • Preheat oven to 350F. Line mini muffin pans with 36 liners. Set aside.
  • Mix together the flour, baking powder, soda, salt, and spices. Set aside.
  • In a separate bowl, with an electric mixer, combine butter and sugar until light and fluffy.Add in egg, pumpkin puree, dry ingredients, and then milk.
  • Fill each lined cup and bake for about 15 minutes or until toothpick comes out clean. Cool <b>completely</b> before frosting.
  • For the Frosting:
  • Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla and melted chocolate; mix well.
  • Stir cinnamon into confectioners' sugar. Gradually add to butter mixture, beating until well blended after each addition and scraping sides and bottom of bowl frequently.
  • Beat in milk until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Store in refrigerator up to 2 weeks. Rewhip before using.
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