Chocolate Pumpkin Cupcakes
1 cup castor sugar
2 large eggs
1 cup mashed pumpkin
1/2 tsp vanilla extract
100ml sunflower oil
50ml corn flour
2 tsp baking powder
1/4 tsp salt
3 Tbs cocoa powder
250g butter, softened
500g Icing Sugar
5ml vanilla extract
1 tsp ground cinnamon
½ tsp nutmeg
½ tsp ground allspice
½ tsp ground ginger
Orange gel food colour (optional)
Sweets and sprinkles (optional)
Mix together the castor sugar, eggs, vanilla essence and melted butter until the sugar has dissolved.
Add the flour, cocoa and salt and mix until a batter forms.
Add the chopped chocolate and chocolate rice cereal then mix.
Pour the mixture into a lined square baking tin and bake for 30 minutes, the brownies should still be slightly gooey inside.
Allow to cool completely before cutting into squares.Grease a 12-hole muffin pan, and preheat the oven to 170C.
Whisk the castor sugar and eggs together until pale and creamy. Add the pumpkin, vanilla extract , sunflower oil and milk and mix.
Sift together the flour, corn flour, baking powder, salt and cocoa powder then mix into the wet ingredients until well combined.
Divide the mixture between the cupcake cases.
Bake the cupcakes for 20 minutes, or until an inserted skewer comes out clean.
Set aside to cool completely.
To make the frosting: Whisk together the butter and the icing sugar, vanilla and spices in a mixer, until smooth, adding a splash of milk if the frosting is too thick. Colour the frosting using Orange colour.
Place into a piping bag, then pipe onto the cooled cupcakes.
Decorate the cupcakes with a dusting of cocoa powder and sweets or sprinkles if desired.