Chocolate Pumpkin Cupcakes
Makes 24
1 1/2 cups all-purpose flour
2/3 cup dark cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 cup canned pumpkin
2 tsp vanilla extract
3/4 cup unsalted butter (1.5 sticks), at room temperature
1 cup dark brown sugar
1 cup granulated sugar
3 large eggs, plus 1 yolk
Vanilla frosting, recipe follows

1. Preheat oven to 375 degrees Fahrenheit. Line muffin tins with paper liners and spray liners with nonstick spray.
2. Sift together flour, cocoa powder, baking powder, baking soda, and salt in a small bowl.
3. Whisk together buttermilk, pumpkin, and vanilla in another small bowl.
4. Cream together butter and sugars in a stand mixer until light and fluffy. Beat in eggs one at a time. Reduce speed to low and add flour mixture and buttermilk mixture alternatively, ending with the buttermilk mixture. 
5. Fill prepared liners 2/3 full. Bake at 375 for 15-18 minutes or until a toothpick inserted in the center comes out clean. Let cool ten minutes, then remove from tins and cool completely. 
6. Prepare frosting according to recipe below, tint desired shade of orange (if desired), and frost cupcakes.

Vanilla Frosting
6 cups powdered sugar, sifted
1 cup (2 sticks) unsalted butter, at room temperature
1.5 tsp vanilla extract
4 Tbsp milk

1. Cream together powdered sugar and softened butter with an electric mixer. Start with two cups of powdered sugar and half a stick of butter, alternating additions.
2. Slowly incorporate vanilla extract and milk. Beat until smooth. Use orange food coloring (or a mix of red and yellow) to tint desired shade of orange. Add additional milk or powdered sugar if needed for desired consistency. 

Happy baking,