Pumpkin Chocolate Chip Cupcakes:
¼ cup unsalted butter, softened
½ cup granulated sugar
½ cup sour cream
¼ cup buttermilk
¼ cup unsweetened applesauce
½ cup vegetable oil
3 large eggs
2 tablespoons pure vanilla
1 (16-ounce) can pumpkin
2 cups all-purpose flour
2 teaspoon ground cinnamon
½ teaspoon ginger
1/8 teaspoon nutmeg
1 ¼ tablespoons baking powder
½ teaspoon salt
½ cup and 2 tablespoons packed brown sugar
Heat oven to 350 degrees.
Beat butter and granulated sugar in the bowl of a stand mixer with the paddle attachment on medium speed until smooth. Stop mixer and scrape down the sides of the bowl. Add sour cream, buttermilk, applesauce, oil, eggs, vanilla and canned pumpkin. Mix until ingredients are well blended and smooth.
In a separate bowl, sift flour, spices, baking powder, salt and brown sugar.
Turn the stand mixer on low and add dry ingredients until just incorporated. The batter should be smooth.
Line two standard muffin tins with paper cupcake liners. Fill each cup two-thirds full with batter. Use an ice cream scoop for perfect measuring. Bake until the tops spring back at the touch of your finger and the edges are just golden brown, 20–25 minutes.
Remove from tins and cool completely before icing.
Dip the tops of cupcakes in dark chocolate ganache and ice with cream cheese icing.
Servings » 24 cupcakes
Source: One Sweet Cupcake