Spicy Chocolate Pumpkin Mini-Cakes
Batter 1 1/4 cups unsalted butter -- softened 2 cups sugar 1 cup unsweetened cocoa powder 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 1 teaspoon baking soda 4 large eg...
Ingredients
- 2cups sugar
- 1cupunsweetened cocoa powder
- 1tablespoonpumpkin pie spice
- 2teaspoons baking powder
- 1teaspoonbaking soda
- 4large eggs -- at room temperature
- 1can(16 oz.) solid pack pumpkin
- 1/2cupmilk
Directions
- 1
Batter 1 1/4 cups unsalted butter -- softened 2 cups sugar 1 cup unsweetened cocoa powder 1 tablespoon pumpkin pie spice 2 teaspoons baking
- 2
Lightly grease twelve 1 cup capacity mini-bundt pans
- 3
If you only have 1 pan with 6 wells, the batter can remain at room temperature while the first batch bakes.) You can also use regular 1/2 cu
- 4
For batter: In a large bowl with an electric mixer on medium low speed, beat butter, sugar, cocoa, pie spice, baking powder and baking soda
- 5
Add eggs, one at a time and beat until mixture is fluffy
- 6
On low speed, beat in pumpkin, milk and vanilla (mixture will look curdled)
- 7
Gradually add flour, beating just until blended
- 8
Fill each prepared well with 2/3 cup batter (if using separate tins)