Pumpkin Cupcakes

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1 1/4 tsp Baking soda
  • 2/3 cup Cocoa powder, unsweetened
  • 2 1/4 cup Flour
  • 1 Frosting, orange
  • 1 tsp Salt
  • 1 2/3 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 3/4 cup Butter

• Liquids

  • 1 1/4 cup Water

• Other

  • green gum drops

Found on craftcreatecook.com

Ingredients

• 2¼ C. flour
• 1⅔ C. sugar
• ¾ C. butter, softened to room temperature
• ⅔ C. unsweetened cocoa powder
• 1¼ C. water
• 1¼ tsp. baking soda
• 1 tsp. salt
• 1 tsp. vanilla
• ¼ tsp. baking powder
• 2 large eggs
• orange frosting
• green gum drops

Directions

• Preheat the oven to 400 degrees. Add cupcake liners to your muffins tins or spray with non-stick cooking spray.
• Combine all the cupcake ingredients in a large bowl, mixing well.
• Evenly pour the batter into the muffin tins, filling ¾ of the way.
• Bake 16-18 minutes.
• Remove the cupcakes from the oven and let cool prior to frosting.
• Once the cupcakes are cooled, attach the frosting tip to the disposable piping bag and fill with frosting.
• Gently squeeze the piping bag while frosting the cupcakes in a circular motion.
• Cut a green gum drop in half and place on top for a stem.
• Repeat with all cupcakes.