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Pumpkin Caramels and Chocolate Pumpkin Cupcakes

Pumpkin Caramels and Chocolate Pumpkin Cupcakes

Having never have made caramels before, the process seemed daunting.

Course Dessert
Cuisine American
Keyword Pumpkin Caramels and Chocolate Pumpkin Cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 cupcakes
Author Amanda Rettke

Ingredients

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/2 cup buttermilk
  • 1 cup canned pumpkin
  • 1 tablespoon vanilla
  • 3/4 cups softened butter
  • 4 Eggs
  • 1 1/2 cups flour
  • 2/3 cups cocoa
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1/2 teaspoons salt

Instructions

  1. Heat oven to 350
  2. In a small bowl combine buttermilk and pumpkin. Just mix together until incorporated.
  3. In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
  4. In a mixer, beat the butter, sugars, and vanilla together until light and fluffy. Add in eggs, one at a time, until fully incorporated.

  5. Alternating, add the flour mixture and buttermilk mixture to the sugar mixture. Beginning and ending with the flour mixture.

  6. Mix for 1 minute on low until fully combined. Using an ice cream scoop or 1/4 cup measuring cup, place batter in prepared cupcake pan.

  7. Bake for 16-20 minutes. Cupcakes are done when an inserted toothpick comes out clean.