Spiced Pumpkin Cupcakes with Milk Chocolate Frosting

Today I made Spiced Pumpkin Cupcakes with Milk Chocolate Frosting

Halloween is almost upon us and I for one am getting terribly excited. Halloween is by far one of my favourite Holidays, after Christmas of course. I love everything about the Autumn really, the turn of the colour of leaves, the chill coming into the air, the change of the fashion season and getting to wrap up in a cosy hat and scarf. I love Halloween for so many reasons, mostly because it's the one of the few times of the year you can dress up and be silly with your friends. It's such a magical time for kids getting to trick or treat, bob for apples and carve Pumpkins. I always love carving Pumpkins like many do. Ever wonder what to do with all that mush you take out from the Pumpkin? Well here's one way to use that tasty tasty mush.

I'm saving all my Pumpkin Carving Skills for nearer Halloween so I use tinned Pumpkin in this recipe. Pumpkin is actually quite low in Calories and Fat and gives cakes an amazing texture. The use of the spices with the Pumpkin really gives a Autumn-y taste. The smooth and creamy Milk Chocolate Frosting acts as a perfect complement to give a sweet spicy Pumpkin Cupcake. Meet your new Pumpkin Best Friend. Libby's tinned Pumpkin is just amazing, it's of such a good quality and is so pure and natural with no artificial taste or flavour. I add in Milk Chocolate Chips to these cupcakes for an extra little bite of sweetness but mostly because I love Chocolate Chips. Feel free to leave out the Chocolate Chips and add in Pecans, Walnuts or Pumpkin Seeds.

Ingredients:

For The Cupcakes:

• 220g All Purpose Flour
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1 1/2 Teaspoon Cinnamon
• 1/2 Teaspoon Mixed Spice
• 100g Golden Sugar
• 2 Large Eggs
• 227g Pure Pumpkin
• 120mls Vegetable Oil
• 80mls Milk
• 80mls Vanilla Extract
• 90g Chocolate Chips

For the Frosting:

• 270g Icing Sugar
• 80g Cocoa Powder
• 100g Unsalted Butter
• 50mls Milk or Cream
• 1 Teaspoon Vanilla Exract

Instructions: 

1. Preheat the oven to 180°C. Line a Cupcake tray with Cupcake cases of choice and set aside.

2. To make the Cupcakes: In a large bowl, Mix together the Flour, Baking Powder, Baking Soda, Cinnamon and Mixed Spice until combined. 

3. In another bowl, whisk the Eggs and Brown Sugar until just combined. Then add in the Milk, Oil, Pumpkin and Vanilla. Pour the wet ingredients into the dry ingredients and stir till fully combined. Then fold in the Chocolate Chips.

4. Fill up the Cupcake Tray using a Ice-Cream Scoop till each case is one third full. I normally place a small pan of water into the oven to prevent the cupcakes from rising unevenly. Bake for 15-17 minutes until a toothpick is inserted and comes out clean. Allow to cool completely before frosting. 

5. For the Frosting: Sift the Icing Sugar and Cocoa Powder to get rid of any lumps. Beat the Butter until fluffy - This normally takes me 2 minutes. Gradually add in the Icing Sugar and Cocoa Powder mix and then the milk and Vanilla. Frost the Cooled Cupcakes and Add a few extra Chocolate Chips.

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"You'll "Fall" in love with these Cupcakes"