Ingredients
For the cupcakes
- 1 2/3 cup flour
- 1 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 3 eggs, room temperature
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1 tsp vanilla
- 1/4 cup sour cream
- 3/4 cup vegetable oil
- 4 oz Baker's semi-sweet chocolate baking bar, coarsely chopped
For the marshmallow frosting:
- 1/2 cup unsalted butter, softened to room temperature1
- 1 cup marshmallow creme (marshmallow fluff)
- 1 tsp vanilla extract
- 3 tbsp heavy cream
- 2 cups confectioner's sugar
- 1/4 tsp salt
- 1/2 cup pumpkin spice mallows
- 1 tbsp butter
- 1/2 cup mini chocolate chips, for garnish
Servings: cupcakes
Instructions
- Preheat oven to 375 F degrees. Line cupcake pan with liners.
- In a large bowl, sift together the flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.
- In a medium bowl, whisk the eggs. Add the pumpkin puree and whisk until combined and smooth.
- Mix in the vanilla, sour cream and vegetable oil and whisk until combined.
- Pour wet mixture into the dry, flour mixture. Gently fold together until no more dry ingredients can be seen. Make sure to scrape the sides and bottom of the bowl during this process. Be sure to not overmix!
- Add the chopped Baker's semi-sweet chocolate baking bar and fold gently 2-3 times to combine.
- Fill the cupcake liners at least ⅔ full with batter.
- Bake 15-17 minutes or until a toothpick comes out clean.
- Allow to cool in pans for 3-5 minutes before removing to a wire rack to cool completely before frosting.
For the Marshmallow frosting:
- In a microwave-safe bowl, melt 1/2 cup spiced pumpkin mallows with a tbsp of butter and microwave for 20 seconds.
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth.
- Add 2 cups confectioners' sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute. I
- If it looks too thin, add 1/4 cup more confectioners' sugar.
- Frost your cooled cupcakes. Then garnish with mini chocolate chips.
Share this Recipe
Powered byWP Ultimate Recipe
