Chocolate Pumpkin Witch Cupcakes

Remember back in 2007 when I made witch cupcakes? Didn't think so. Well, I made them again this year, only better:

• Last time, I made a plain chocolate cupcake. This time, I made chocolate pumpkin cupcakes loaded with chocolate chips.
• Last time, I made a funky green meringue frosting. This time, I made a seasonally-spiced buttercream frosting (I still used a little bit of green food coloring on some of them to make them more witchy).
• Last time, I used giant pretzel rods for the broomsticks. This time, I realized (after someone pointed it out) that small pretzel sticks would work much better. I left the chocolate off of the broomsticks this year, though, because I was lazy.
  

For the cookie recipe and assembly instructions, refer to the 2007 post. But, for the new scrumpdidelyicious chocolate pumpkin cupcake recipe, look at the bottom of this post.

First, however, let's see what Bride and Groom 3.0 and roommate Davin thought of the chocolate pumpkin cupcakes. (Note: this video was made before viewing all of your video feedback. There is just one more pre-feedback video after this one, and then they will address your comments. Feel free to keep leaving comments on the videos and they will try to incorporate them whenever possible.)



I should point out that the cookies that they loved (on that hats) are maple or mint cookies. They are store-bought vanilla wafers that I coated in chocolate. I would normally make the wafers myself, but these cupcakes were made in a cupcake class that I taught and we needed to save time.

Chocolate Pumpkin Cupcake Recipe

This recipe should yield about fifteen cupcakes.

• 1 1/2 C flour
• 1 t cinnamon
• 1/2 t ginger
• 1/2 t nutmeg
• 1/2 t allspice
• 1 t baking soda
• 1/2 t salt
• 1 1/2 C sugar
• 3/4 C pumpkin puree
• 2 large eggs
• 1/2 C vegetable oil
• 1/2 C orange juice
• 4 oz bittersweet chocolate, melted
• 1 1/4 C semisweet chocolate chips

1. Whisk together flour, spices, baking soda, and salt.
2. In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.
3. Mix in the oil, orange juice, and melted chocolate.
4. Slowly add the flour mixture and mix until fully incorporated.
5. Mix in the chocolate chips.
6. Fill cupcake liners 3/4 full.
7. Bake at 350 F for 20-25 minutes.

Pumpkin Pie Spice Frosting

• 1 C unsalted butter, room temperature
• 3 C powdered sugar, sifted
• 4 t vanilla bean paste
• 2 T milk or heavy whipping cream
• 1 t cinnamon
• 1/2 t ginger
• 1/2 t nutmeg
• 1/2 t allspice
• Food coloring (optional)

1. Beat butter and sugar until light and fluffy.
2. Mix in vanilla and milk or cream.
3. Mix in spices.
4. Optionally, mix in food coloring to create the color you’d like.