Ingredients
4ozunsweetened chocolate,or bittersweet, chopped, I used Ghirardelli
½cupunsalted butter,(1 stick) cut into cubes
1¼cupsgranulated sugar
1tsppure vanilla extract
3largeeggs,room temperature
¾cupall-purpose flour,spoon & leveled
¼tspsalt
4ozcream cheese,softened to room temperatur
2tbspunsalted butter,softened to room temperature
¼cuppumpkin puree
1tspground cinnamon
¼tspground ginger
¼tspground cloves
¼tspground nutmeg,or ¾ tsp pumpkin pie spice
2½cupsconfectioners’ sugar,sifted
¼cupheat-treated all-purpose flour,to thicken, as needed
salt,to taste
Preparation
Preheat oven to 325 degrees F. Line 12 muffin tins with baking cups or spray with nonstick spray. Set aside.
Melt the chopped chocolate and sliced butter together in the microwave in 30 second increments, stirring after each until completely smooth and combined.
Allow to cool for a few minutes. Stir in sugar, then vanilla.
Add in eggs, 1 at a time, mixing well after each addition. Mix in the flour and salt.
Pour batter into 12 muffin tins and bake for 20 to 25 minutes.
Using a handheld or stand mixer with a paddle attachment, mix the cream cheese, butter, pumpkin, and spices on medium speed until creamy.
Add the 2-2.5 cups of sifted powdered sugar depending how sweet you’d like it.
If frosting is much too thin, add in the flour to thicken it.
Add salt to cut the sweetness, if you prefer. Frost cooled cupcakes as desired.
