Double CHOCOLATE Pumpkin Cupcakes

This cupcake recipe is perfect for any Fall, Thanksgiving or Halloween gathering or party!

** Great for a kids' Halloween party too.

My daughters love these cupcakes and with pumpkin in them, I love them even more...nothing like getting fruits and veggies in little ones, when they are least suspecting - hehe!


Double Chocolate Pumpkin Cupcakes

Cupcakes

Ingredients:
* 1 1/2 C. cake flour
* 2/3 C. DOVE Chocolate Discoveries cocoa powder
* 2 t. baking powder
* 1 t. baking soda
* 1/2 t. salt
* 1 C. plain lowfat yogurt
* 1 3/4 C. canned pumpkin (15 oz. can)
* 1 t. white vinegar
* 2 t. vanilla extract
* 1/2 C. unsalted butter, softened
* 1 1/2 C. lightly-packed light brown sugar
* 3 large eggs
* 8 oz chopped DOVE Chocolate Chef Series Dark Chocolate

1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.

2. Sift the flour, cocoa, baking powder, baking soda and salt together; set aside. In a separate bowl, stir together the yogurt, pumpkin, vinegar, and vanilla extract, set aside.

3. In a large mixing bowl, and using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Alternately beat in the flour and pumpkin mixtures in thirds (for example, beat in 1/3 flour mixture followed by 1/3 pumpkin mixture and repeat until everything is combined). Fold in the chocolate.

4. Working quickly, spoon batter into cupcake cups, filling each about 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven and bake approximately 25 minutes. Cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes then remove cupcakes from pans and let cool completely on the wire racks.

5. While cupcakes are cooling, prepare cream cheese frosting (recipe follows). When cupcakes are completely cool, spread with frosting.


Spiced Cream Cheese Frosting

Ingredients:
* 8 oz. cream cheese, softened
* 1/4 C. unsalted butter, softened
* 2 C. powdered sugar
* 1/4. t. vanilla extract
* 1/2 t. DOVE Chocolate Discoveries Spice Chai Tea

In a medium bowl, beat together cream cheese, butter, powdered sugar, vanilla, and Spice Chai Tea. If frosting is too soft, chill in fridge for 15-20 minutes.

Frost cupcakes and decorate with molded chocolates, sprinkles, shaved chocolate, etc...ENJOY!

To purchase DOVE Chocolate Discoveries products, please contact me at DecadentChocolate@gmail.com.

St. Patty's Day ~ Chocolate Stout Cupcakes

What are you making for St. Patrick’s Day? Make 14 Chocolate Stout Cakes. This recipe will bring you luck!

CHOCOLATE STOUT CUPCAKES
Ingredients:

1 box DCD Chocolate Baking Mix
2 eggs
6 oz stout beer (recommended: Guinness)
1/4 cup sour cream
1/2 stick butter
2/3 cup DCD Dark Chocolate Baking Bits (included in Baking Mix)

Sweetened whipped cream, for garnish
DCD Chardonnay Caramel Sauce, for garnish
DCD Dark Chocolate, shaved, for garnish

Directions:

1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners, and spray lightly with a non-stick baking spray.

2. Pour chocolate baking mix into a medium bowl. Using an electric mixer, begin mixing, pouring in the eggs, stout beer, and sour cream. Mix for approximately 30 seconds.

3. Place butter and chocolate together in a microwave-safe bowl, and melt at 20-second intervals, until completely melted and smooth. Pour into mixer, and mix for an additional 30 seconds.

4. Fill the cupcake liners up about 2/3 of the way (you will have leftover batter, use this to bake another pan). Bake for 16-17 minutes, or until a toothpick inserted into the center of the cupcake comes out almost clean, with a little batter stuck to it.

5. Let cupcakes cool completely. Swirl some Chardonnay Caramel sauce into a batch of sweetened whipped cream, and dollop onto each cupcake. Garnish with some shaved Dark Chocolate, and enjoy!

Please contact me at DecadentChocolate@gmail.com for questions or to place an order. Thank you & ENJOY!