Ingredients
Units
Scale
For the Cake
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup dark brown sugar
- 1/2 cup granulated white sugar
- 1/2 cup buttermilk
- 1/2 cups pumpkin puree
- 1/2 teaspoon vanilla extract
For the Frosting
- 11 ounces butterscotch chips
- 2 tablespoons heavy whipping cream
- 3 tablespoons cream soda
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon vanilla paste (optional)
- 2 cups confectioners' sugar
Instructions
- Preheat oven to 350˚F. Line a standard 12 cup cupcake pan with cupcake liners (I used 2 cupcake liners per cup). Set aside.
- Whisk together flour, cocoa, baking powder, baking soda, cinnamon, nutmeg and salt together in a large bowl and set aside.
- Using an electric mixer, cream together butter and sugars in a large bowl until smooth.
- Whisk in eggs one at a time until creamy.
- Whisk in buttermilk, pumpkin puree, and vanilla extract until smooth.
- Stir dry mixture into wet mixture until just combined.
- Fill baking cups about 3/4 of the way full. Bake for 18-20 minutes, until a toothpick inserted into the center of a cup comes out clean. Let cool on a wire rack completely before frosting.
- While cupcakes are baking, make the frosting: In a small bowl, stir together butterscotch chips and heavy cream. Microwave in 20-30 second intervals, stirring between each interval until completely melted (it might seem a little dry - this will be fixed with the cream soda addition). Alternatively, use a double boiler. Slowly pour in cream soda, a tablespoon at a time, stirring between each interval, until smooth.
- Using an electric mixer, blend the butter and vanilla in a medium bowl until smooth. Pour in the melted butterscotch mixture and mix until creamy.
- Whisk in the confectioners' sugar and continue mixing until light and creamy - about 3 minutes.
- Frost cooled cupcakes by piping or with a knife. Top with sprinkles as desired!
- Prep Time: 10 minutes
- Cook Time: 20 minutes