The moistest pumpkin chocolate cupcakes topped with tangy chocolate cream cheese frosting, salted caramel and a pinch of salt!
AP flour baking soda baking powder salt cinnamon nutmeg cloves ginger eggs granulated sugar light brown sugar canola oil pumpkin puree vanilla
milk chocolate cream cheese unsalted butter powdered sugar cocoa powder vanilla extract salt
granulated sugar unsalted butter heavy cream salt
Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, & ginger. Set aside.
Fully combine eggs, granulated sugar, brown sugar, oil, pumpkin puree, & vanilla. Fold in dry ingredients until fully incorporated.
Fill 22 muffin tins 3/4 full and bake at 350F for 25 min. Remove them and allow them to cool.
For the frosting, melt milk chocolate & set aside. Cream butter & cream cheese until light & fluffy.
Beat in powdered sugar & cocoa powder. Add in vanilla, salt & melted milk chocolate. Beat until combined & fluffy.
For caramel, heat sugar on stove & remove when it turns a light amber color. Stir in butter & whisk. Stir in heavy cream & salt. Allow to cool before drizzling over cupcakes.
Click the link below for the full recipe!