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Chocolate Muffins with Pumpkin Frosting




Source of Recipe


web/don't remember


Recipe Introduction


(merged, melded and mixed together from Paula Dean’s Chocolate Pound Cake recipe & Hortensia’s Best-Ever Chocolate Pound Cake found on foodnetwork.com)


List of Ingredients




Muffin (Pound Cake):
2 cups all-purpose flour
1 cup cocoa (I recommend a dark cocoa, I used Hershey’s Special Dark Cocoa)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
3 cups sugar
2 teaspoons vanilla extract
5 eggs
1 cup buttermilk

Pumpkin Frosting:
1 stick butter, softened
8 oz. cream cheese
3 1/2 cups powdered sugar
1 teaspoon vanilla
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup pumpkin puree



Recipe



Directions for cake:
Preheat oven to 325°F. Grease muffin pans or line with paper liners.

Sift together the flour, cocoa, baking powder, baking soda and salt.

In a separate bowl cream the butter then add the sugar a beat until fluffy. On medium speed add one egg at a time to the butter sugar mixer. Don’t over-beat, just mix enough to blend well. Add vanilla and mix.

Alternate adding flour/cocoa mixture and buttermilk until combined. Mix well on medium speed for about 30 seconds until smooth.

Fill muffin tins halfway. Bake at 325° F for 15-18 minutes or until toothpick comes out clean. Be careful not over bake.

Let cool in muffin pan for about 2 minutes and carefully remove to cool on rack. (Go ahead and eat one while they’re hot… you need to test it anyway.)

(*If you’re making 2 loafs of pound cake cook for approximately 65 minutes at 325°F or until toothpick inserted in middle comes out clean. Not sure about the time for a tube pan but imagine it would be a bit longer than the two loafs. If you make one in a tube pan, please let me know.)

Pumpkin Frosting Directions:
In a bowl beat butter and cream cheese together until smooth. Add all other frosting ingredients and mix together on medium speed. Add more powdered sugar or cream cheese for a thicker consistency if desired. (I refrigerated the frosting for about 10-15 minutes before icing the muffins which I think helped the frosting to thicken up a tad.)

* These warmed slightly in the microwave are yum yum!