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Pumpkin Chocolate Chip Cupcakes with Butterscotch Buttercream

Baking is rarely my first choice if I’m planning some quality time in the kitchen. But when I saw the photo and recipe of these 3 Women and an Oven cupcakes in the paper, I whipped them up the very next day!

3 Women and an Oven is my favorite KC cupcakery! Unfortunately, I have to travel pretty far south to indulge in some of the flavors, but they also sell them at Dean & Deluca and the Ingredients on the Plaza. Their cakes are outstanding as well and they even deliver for all of you busy, social butterfly, party planners. Perfectly iced, round layers, sometime glittering, make a downright mouthwatering centerpiece atop your fanciest cake stand for a shower, party or any celebration.

These cupcakes were fantastic!! Just like their cakes and cupcakes from the store, I had a wonderfully moist cake with decacent, creamy, beautiful icing. And if my icing turns out beautiful, it’s no fault of my own…..all in the recipe!

Recipe via the KC Star

Pumpkin Chocolate Chip Cupcakes with Butterscotch Buttercream
3 Women and an Oven, Overland Park via the KC STAR

Makes 12-16 standard cupcakes

For Cupcakes:

  • 1 1/2cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup solid packed canned pumpkin
  • 1 cup semisweet chocolate chips

Preheat oven to 350. Place rack in middle of oven. Line 12 muffin cups with paper liners. In large bowl sift together flour, baking soda, ground spices and salt. With electric or hand mixer, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Scrape down sides of bowl.

With mixer on low, alternately add flour mixture and canned pumpkin in three additions beginning and ending with flour mixture. Fold in chocolate chips. Fill cupcake papers 3/4 full with batter, using two spoons or ice cream scoop. Place in oven and bake for about 18 to 20 minutes, or until firm to touch and toothpick inserted in center comes out clean. Place on wire rack to cool.

Buttercream Icing:

  • 12 tablespoons butter, room temperature
  • 7 cups powdered sugar
  • 1/2 cup milk (may add more for desired consistency)
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon butterscotch extract or rum extract
  • Orange and yellow food coloring

Cream butter; gradually add about half the sugar, blending well.  Beat in half of the milk with flavorings.  Gradually blend in remaining sugar.  Add milk if necessary to make desired consistency for piping. Divide buttercream into 3 bowls.  Mix orange food coloring into first bowl and yellow food coloring into second bowl, leaving one portion white.

Using piping bags fitted with medium round tips, top each cupcake with orange icing in a circular motion, filling the top with a single layer.  Top the orange with a layer of yellow icing in the same motion making a smaller circular layer. Top the yellow layer with the final layer of white icing to simulate a candy corn.  Top each cupcake with a piece of candy corn for garnish.

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2 Comments Post a comment
  1. Tia #

    Yum!!!! 🙂

    November 15, 2011
  2. Steph #

    I made these as a Thanksgiving treat for my coworkers when I saw the recipe in the paper! They were requested again for our Christmas party and I was sad to find I’ve misplaced my clipping of the recipe. Thank you so much for having them posted here! I made mine the first time with a simple cream cheese frosting as I can’t stand the taste of butterscotch and wanted to enjoy the cupcakes too. They are fantastic with cream cheese frosting!

    December 21, 2011

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