Double Chocolate Pumpkin Cupcakes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 1/2 cups cake flour
• 2/3 cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup yogurt, plain lowfat
• 1 3/4 cups canned pumpkin (15 oz. can)
• 1 teaspoon vinegar
• 2 teaspoons vanilla extract
• 1/2 cup unsalted butter, softened
• 1 1/2 cups brown sugar, lightly-packed
• 3 large eggs
• 1 cup mini chocolate chip

Recipe

• 1 preheat oven to 350 degrees. line 24 cupcake cups with paper liners.
• 2 sift the flour, cocoa, baking powder, baking soda and salt together; set aside. in a separate bowl, stir together the yogurt, pumpkin, vinegar, and vanilla extract, set aside.
• 3 in a large mixing bowl, and using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. beat in the eggs, one at a time. alternately beat in the flour and pumpkin mixtures in thirds (for example, beat in 1/3 flour mixture followed by 1/3 pumpkin mixture and repeat until everything is combined). fold in the mini chocolate chips.
• 4 working quickly, spoon batter into cupcake cups, filling each about 3/4 full. place cupcake pans in the center of the preheated 350 degree oven and bake approximately 25 minutes. cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean. cool pans on wire racks for 10 minutes then remove cupcakes from pans and let cool completely on the wire racks.