A rich chocolate muffin with a light pumpkin frosting, perfect for fall. And the cake recipe makes for one yummy chocolate pound cake.
Directions for muffins/cake:
Preheat oven to 325°F. Grease muffin pans or line with paper liners.
Sift together the flour, cocoa, baking powder, baking soda and salt.
In a separate bowl, cream the butter, then add the sugar and beat until fluffy.
On medium speed, add one egg at a time to the butter sugar mixture. Don’t over-beat, just mix enough to blend well.
Add vanilla and mix.
Alternate adding flour/cocoa mixture and buttermilk until combined. Mix well on medium speed for about 30 seconds until smooth.
Fill muffin tins halfway.
Bake at 325° F for 15 to 18 minutes or until a toothpick inserted comes out clean. Be careful not to over-bake these.
Let muffins cool in the muffin pan for about 2 minutes and carefully remove to cool on a rack. (Go ahead and eat one while they’re hot. You need to test it anyway.)
(Note: This cake recipe also works well for 2 loaf pans. Split batter between 2 greased loaf pans and cook for approximately 65 minutes at 325° F or until a toothpick inserted in the middle comes out clean.)
Pumpkin frosting directions:
In a bowl, beat butter and cream cheese together until smooth.
Add all other frosting ingredients and mix together on medium speed. Add more powdered sugar or cream cheese for a thicker consistency if desired.
(I refrigerated the frosting for about 10 to 15 minutes before icing the muffins, which I think helped the frosting to thicken up a tad.)
These muffins warmed slightly in the microwave are yum yum!
I hope you enjoy! Yea fall!
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These are very very good cupcakes/muffins. I life in Colorado, so after making the necessary High Altitude adjustments they were amazing. I agree that the dark chocolate cocoa is the key here, and really makes the difference between a good cupcake and a great one! I just this recipe over and over again, thanks for posting!
Prep: Cook:
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10 Comments
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juliefsu on 11.12.2009
I made this recipe for a potluck at work, and have received numerous compliments (and complaints from my husband, who wishes I had left more at home for him!). I also used the Special Dark cocoa, and was happy to have done so.
I made some slight alterations to the frosting (so only had enough for just over 2 dozen; left the “dry” ones at home); I halved the butter, and only used about 2 cups of powdered sugar. I really like my cream cheese frosting to taste cream cheese-y (and less sweet), so this worked well for me.
midwestgirl on 10.7.2009
If you love pumpkin, than this recipe is a must for your recipe box! I saw this recipe on Monday and made them Monday night! I took them to work on Tuesday and every single person absolutely loved them! Since they make over 30 muffins I was able to take them to work to share and serve them at a small party. This is a fantastic fall recipe!
paigiepoo on 10.5.2009
I was just going to make some chocolate chocolate-chip cupcakes today and I was going to put pumpkin creamcheese icing on them. Glad to see that someone else thinks the combo would work! Can’t wait to try them.
Duchess of Fork on 10.5.2009
Yum!
tktchr on 10.5.2009
Looks great. I just had a pumpkin whoopie pie at the Corner Bakery in Chicago, which was muffin tops and pumpkin frosting in the middle. I bet this recipe could be modified to make those.