Pumpkin Brownie Cupcakes

November 09, 2015

119

These pumpkin brownie cupcakes are dense, rich and chocolaty, topped with a creamy and smooth pumpkin puree buttercream they are the perfect fall treat.

For the Brownie Layer:
4 large eggs
2 cups sugar, sifted
8 ounces / 2 sticks melted butter
½ cup cocoa, sifted
2 vanilla beans, seeds only
¾ cups flour, sifted
½ teaspoon kosher salt
½ teaspoon pumpkin spice
Pumpkin Buttercream:
2½ sticks unsalted butter, room tempreture
3 cups confectioners sugar
3 tablespoons pumpkin puree
½ teaspoon pumpkin spice
5 drops orange gel color

For the Brownie Layer: 2.Adjust oven rack to middle position and heat oven to 300 degrees F. Line a standard muffin/cupcake tin with paper or foil liners. 3.In a mixer fitted with the whisk attachment, beat...
See the full directions on my site

Nutritions

Calories
1126

Sodium
208mg
8% DV

Fat
49g
75% DV

Protein
5g
10% DV

Carbs
178g
60% DV

Fiber
4g
17% DV