Chocolate Cupcakes | Pumpkin Patch Style

Directions

1. Heat your oven to 350°F. Place cupcake liners in a 12-cup muffin pan and set aside.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
3. In a medium bowl, whisk eggs, white sugar, brown sugar, oil, and vanilla until completely smooth.
4. Pour half of the wet mixture into the dry ingredients, then add half of the milk. Gently whisk for a few seconds. Repeat with remaining wet mixture and milk, stirring just until combined—do not overmix. The batter will be thin.
5. Fill each liner halfway with batter to prevent overflow or sinking. Bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
6. Using a stand or hand mixer, beat softened butter for about 2 minutes until creamy. With mixer on low, gradually add powdered sugar and vanilla. Scrape bowl as needed, then increase speed to high and beat for 3–5 minutes until fluffy and creamy.
7. Divide the buttercream into two bowls. Leave one bowl plain. In the other, stir in orange food coloring until you reach your desired pumpkin shade. (If you don't have orange, mix yellow and red, though it can be tricky.)
8. Transfer each buttercream into its own piping bag. Frost each cooled cupcake as desired. Attach candy eyes and a pumpkin stem topper. Use the black icing pen to draw a little smiley face.
9. Enjoy the cupcakes the same day, or refrigerate and take them out about 30 minutes before serving.