Chocolate Pumpkin Cupcakes

Directions

1. Step 1

   For cake: Preheat oven to 375°F. Line two 12-cup muffin tins with paper liners. Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Whisk together buttermilk, pumpkin, and vanilla extract in a separate bowl.

2. Step 2

   Beat butter, brown sugar and granulated sugar together in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes. With the mixer on a low speed, beat in eggs and yolk, one at a time, until combined. Slowly add buttermilk mixture and flour mixture, alternately in thirds, to the butter mixture until combined.

3. Step 3

   Divide batter between cupcake liners, filling each one about halfway full. Bake until a toothpick inserted into the center comes out clean, about 10 to 15 minutes. Allow cupcakes to cool in pan for 5 minutes. Transfer to a wire rack to let cool completely.

4. Step 4

   For buttercream and assembly: Meanwhile, beat butter in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes. With mixer on low, gradually add powdered sugar, followed by heavy cream, vanilla and salt. Once ingredients are combined, mix on medium-high, and beat until light and fluffy, about 3 to 5 minutes. Scrape down sides of the bowl and beat for 2 minutes

5. Step 5

   Divide buttercream between 5 separate small bowls. Leave 1 bowl white. Add a couple drops of red, orange, yellow and brown gel food coloring individually to each of the other bowls, adjusting shades as desired. Transfer colored buttercreams into 5 different piping bags fitted with coupler attachments.

6. Step 6

   To create a turkey cupcake: Once cupcakes have cooled, pipe layers of red, orange and yellow petals using tip K02 to create turkey feathers. Pipe a large brown bean shape using tip K11 for the turkey body over the feathers. Pipe white eyes, using tip K01. Pipe an orange triangle using tip K01 to create a turkey beak and a small red bean shape using tip K01 to create the turkey gobble.

7. Step 7

   To create pumpkin pie cupcakes: Level the top of the cupcake, cutting off about 1/4-inch from the top. Dollop orange icing and spread flat using an offset spatula. Pipe brown icing with tip K11 along the edges to create a pie crust pattern and a small white swirl with tip K47 in the center to create whipped cream on the pie.

8. Step 8

   To create pumpkin cupcakes: Level the top of the cupcake, cutting off about 1/4-inch from the top. Dollop white icing and spread flat using an offset spatula. Pipe orange icing using tip K47 into curved vertical lines to create a pumpkin shape. Top with a brown stem, piped with tip K11, and a green leaf using tip K10.

9. Step 9

   Continue until all cupcakes have been decorated. Transfer cupcakes back to the refrigerator for at least 30 minutes, until buttercream is set. Serve and enjoy.