Chocolate Pumpkin Cake and Contest Winner

Chocolate and pumpkin: I don't know what it is about these two flavors, but they go together so nicely.  Chocolate pumpkin cupcakes are one of my favorite fall baked goods and I normally make several batches between Labor Day and Thanksgiving.  I have been making chocolate pumpkin cupcakes for a while but this year I decided to do a variation and make a cake.  I know, not a dramatic change, but it is change nonetheless.  I also made a plain cream cheese frosting, rather than an orange flavored one.  This was decision that was made more because I forgot to buy the oranges but it worked out well in the end. 

Bottom line: in cupcake form or in cake form this is a great recipe.  The pumpkin makes this cake super moist and the flavor has a lot of depth.  There is a small variation in the baking temperature from the cupcakes and cake, so look at the cupcake post if you want to make cupcakes.  And with or without orange, the cream cheese is awesome.  It's cream cheese frosting after all, what's not to like.  But if you're feeling a little adventurous, try it with the orange, just don't forget the oranges at the store.

Chocolate Pumpkin Cupcakes 

2 ½ cup(s) all-purpose flour 

2 tablespoon(s) all-purpose flour 

1 cup(s) good-quality cocoa 

2 tablespoon(s) good-quality cocoa 

1 tablespoon(s) baking powder 

1 ½  teaspoon(s) baking soda 

2 ¼  teaspoon(s) ground cinnamon 

¾  teaspoon(s) fresh-grated nutmeg 

¾  cup(s) buttermilk 

1 ½  cup(s) pumpkin purée 

1 ½  teaspoon(s) vanilla extract 

2 ¼  stick(s) unsalted butter, softened 

1 ½  cup(s) (firmly packed) dark brown sugar 

1 ½  cup(s) granulated sugar 

5 large eggs

 

Heat oven to 350 degrees F.  Grease three 9 inch round cake pans. Set aside.  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. Fill each cup with 1/4 cup of batter. Bake for 35 minutes. 

 

Cream Cheese Frosting 

1 package(s) (8-ounce) cream cheese, softened 

¼  cup(s) unsalted butter, softened 

1/2  teaspoon(s) pure vanilla extract 

4 cup(s) confectioners' sugar 

orange food coloring

 

Blend the cream cheese, butter, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy -- about 3 more minutes. Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cake. 

 

Adapted from Country Living

Now for the Cake Boss cookbook giveaway.  Thanks everyone for all the entries.  The winner was Stephanie @ Eat. Drink. Love.  Congratulation Stephanie!  

And, I am very excited for Thursday's post.  Starting this Thursday I will have a regular contributor.  Who is it?  You'll have to wait until Thursday to find out.