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Chocolate Pumpkin Cake and Cupcakes

Have your cake and cupcakes, too: One recipe yields chocolate pumpkin spice cupcakes or a triple-layer cake.

         
By CountryLiving
 
Have your cake and cupcakes, too: One recipe yields chocolatey pumpkin spice cupcakes or a triple-layer cake.



Total Time:
Level: Moderate
Yield: One 8-inch 3-layer cake or 36 cupcakes
Serves: 18

Ingredients

  • 2½ c. all-purpose flour
  • 2 tbsp. all-purpose flour
  • 1 c. good-quality cocoa
  • 2 tbsp. good-quality cocoa
  • 1 tbsp. baking powder
  • 1½ tsp. baking soda
  • 2¼ tsp. ground cinnamon
  • ¾ tsp. fresh-grated nutmeg
  • ¾ c. Buttermilk
  • 1½ c. pumpkin purée
  • 1½ tsp. vanilla extract
  • 2.25` stick unsalted butter
  • 1½ c. dark brown sugar
  • 1½ c. granulated sugar
  • 5 large eggs
  • Orange Cream-Cheese Frosting
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Directions

  1. Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
  2. Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
  3. Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.)
  4. Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.
  5. Make our Orange Cream-Cheese Frosting.

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Cake Magazine: Chocolate Pumpkin Cake and Cupcakes
Chocolate Pumpkin Cake and Cupcakes
Have your cake and cupcakes, too: One recipe yields chocolate pumpkin spice cupcakes or a triple-layer cake.
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