Double Chocolate Pumpkin Cupcakes

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Another great pumpkin recipe! I used a cream cheese frosting with this one. I think i'll make these for my youngest child's school fall festival and put some of those cute orange pumpkin candies in the center of each cupcake.

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Steps

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Preheat oven to 350 degrees.

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Line 24 cupcake cups with paper liners.

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Sift the flour , cocoa , baking powder , baking soda and salt together.

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Set aside.

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In a separate bowl , stir together the yogurt , pumpkin , vinegar , and vanilla extract , set aside.

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In a large mixing bowl , and using an electric mixer on medium speed , beat butter and brown sugar until light and fluffy.

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Beat in the eggs , one at a time.

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Alternately beat in the flour and pumpkin mixtures in thirds.

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Fold in the mini chocolate chips.

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Working quickly , spoon batter into cupcake cups , filling each about 3 / 4 full.

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Place cupcake pans in the center of the preheated 350 degree oven and bake approximately 25 minutes.

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Cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean.

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Cool pans on wire racks for 10 minutes then remove cupcakes from pans and let cool completely on the wire racks.

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Ingredients

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cake flour, cocoa powder, baking powder, baking soda, salt, yogurt, canned pumpkin, white vinegar, vanilla extract, unsalted butter, brown sugar, eggs, mini chocolate chip