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Who’s in the mood for my cousin’s Chocolate Mole Pumpkin Cupcakes? Made with Tillamook Butter – YUM!

INGREDIENTS for Cupcakes:

1 ¼ cups all-purpose flour
1/3 cup cocoa
1 ½ teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cardamom
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon baking powder
1/3 cup water
½ teaspoon vanilla
6 tablespoon Tillamook Unsalted Butter
1 cup sugar
1/3 cup packed brown sugar
2 eggs
1 cup pumpkin puree
1 ½ cup mini chocolate chips

INGREDIENTS for Frosting:

8 oz cream cheese
¼ cup Tillamook Unsalted Butter
2 cups confectioners’ sugar, sifted
1 teaspoon vanilla


Preheat oven to 350°F. Have all ingredients at room temperature (especially the butter). Whisk flour, cocoa, cinnamon, baking soda, salt, cardamom, nutmeg, ground cloves, and baking powder in a medium-sized bowl and set aside. Combine water and vanilla in a small bowl and set aside. Beat butter in a large bowl until creamy. Gradually add white and brown sugar to the butter. Beat in one egg at a time.  Add pumpkin puree and beat on low speed until just blended. Add the flour in three parts alternating with the water mixture in two parts, beating on low speed. Fold in mini chocolate chips. Bake in regular-sized cupcake forms for 18-22 minutes or in mini-sized cupcake forms for 12-15 minutes.

For the frosting, combine all ingredients in the bowl of a mixer or a food processor. Beat until perfectly smooth and spreadable. Spread over cupcakes once cool. If you are feeling artsy, use a pastry bag with a big star opening on the end and draw a beautiful star and shake confetti sugar all over the top.

My cousin says these are delicious and moist. If you are feeling adventurous, add cayenne to the mix for mole with a kick!

Photo: Flickr/Andrea (Creative Commons)

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