Pumpkin cupcake with chocolate cream

Ingredients:

Cupcakes

• 350 gr. pumpkin puree
• 2 cups vanilla cake mix
• 0.5 cup whole milk at room temperature
• 0.25 cups vegetable oil
• 2 large eggs at room temperature
• 2 teaspoons pumpkin pie spice (nutmeg, allspice, cloves)

Cream

• 1 cup powdered sugar
• 0.5 cups of cream cheese at room temperature
• 55 g of butter at room temperature
• 0.5 cup cocoa powder
• 0.25 cup sour cream
• For decoration: chocolate chips, sprinkles, colored sugar, dragees

Preparation:

1. Position a rack in the center of the oven. Preheat the oven to 180°C (350°F). Line 36 cupcake tins with paper liners. Set aside.
2. Cupcakes: In a large bowl, combine pumpkin, baking mix, milk, oil, eggs and pumpkin pie spicesUsing a mixer, beat the mixture on low speed until smooth. Increase the speed to high and beat until the mixture is light and fluffy, about 2 minutes.
   
   Using a small ice cream scoop, fill the prepared cupcake liners with batter. Bake until the cupcakes are puffed and golden, about 12 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before frosting, which will take about 20 minutes.
3. CreamIn a medium bowl, combine the powdered sugar, softened cream cheese, butter, cocoa powder, and sour cream. Using a mixer, beat the mixture on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
   
   Using a small offset spatula, spread icing over the tops of the cupcakes. Decorate with chocolate chips, sprinkles, colored sugar, and candy canes.
   
   Note
   
   The dough can also be placed into 12 slightly smaller molds and baked in a preheated oven at 170°C for 20-25 minutes.