I just love cooking for people so when a dear friend of mine called and suggested that we do dinner, I was more than happy to have her and her boyfriend over to our apartment. This dear friend I should mention, happens to be lactose intolerant. I have found cooking without dairy to be pretty easy so the dinner part was a cinch. Where I was stuck was dessert. I just wasn’t sure how I was going to jump that hurdle. After reviewing my Pumpkin Cake recipe, I realized I could use that for a base and add a few more ingredients. After a quick call to my friend to verify that she could eat a couple of things, I headed straight for the kitchen and baked these super-moist, super chocolaty dairy free Dark Chocolate Pumpkin Cupcakes.
I do have a bit of a confession to make. My grocery store did not have soy butter nor did they have a small container of soy milk so I was out of luck when it came to the frosting. Or so I thought. To my surprise, when I called my friend to confirm a few things she told me that there are a few brands of frosting out there that actually do not have any dairy in them such as Pillsbury. Surprising I know. But anywho, that is the frosting that I used for these cupcakes. Now if you are not concerned with dairy simply make or purchase your favorite frosting. The frosting that I use on my Chocolate Egg Stuffed Cupcakes would be delicious on these.
Dark Chocolate and Pumpkin CupcakesPrint Recipe
- 1 3/4 cups all purpose flour
- 1/4 cup dark cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon iodized salt
- 2 teaspoons baking powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups granulated sugar
- 1 cup vegetable or canola oil
- 1 cup pureed pumpkin
- store bought vanilla frosting
- orange sugar crystals
Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners and set aside.
Sift together flour, cocoa powder, baking soda, salt and baking powder.
In another bowl whisk together eggs, vanilla, sugar and oil.
Slowly whisk dry ingredients into into sugar mixture. Fold in pureed pumpkin.
Fill cupcake liners 2/3 full with batter. Bake for 10-12 minutes or until toothpick inserted comes out clean. Allow to cool in cupcake tin for 5 minutes.
Remove from cupcake tin and place on cooling rack to cool completely. Frost and sprinkle with sugar crystals.
Now if only I could figure out how to make dairy-free Reese's Peanut Buttercup Cheesecake for my friend. Oh well, until then at least we can enjoy these and I hope you do too. Enjoy!