I waited until the last minute to get my candy but I am prepared for the barrage of trickers that will inevitably be knocking on my door tonight.
I've got my chocolate bars and lollipops in a bucket beside my front door and right beside the candy, I have a tray of pumpkin cupcakes that I will be passing out to the more "mature" trick or treaters.
It's not that kids won't appreciate a cupcake now and then but lets face it, tonight is all about filling their jack o'lantern with raw sugar. And, after years of tricker treating with my own kids, I know that sometimes the parents need a little sugar energy halfway around the neighborhood.
So if you happen to live in my neighborhood and you are out trick or treating with your kids tonight, make sure you stop by for a pumpkin cupcake. You don't even need a costume.
Chocolate Pumpkin Cupcakes
2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
1 1/4 cups dark brown sugar
2/3 cups sugar
3/4 cup canola oil
3 large eggs
1 15-ounce can pumpkin puree (not pie filling)
2 teaspoons pure vanilla extract
1/3 cup sour cream
Preheat the oven to 350 degrees F.
Whisk together the dry ingredients (flour, cocoa, baking powder, baking soda, spices and salt) in a large bowl and set aside while assembling the wet ingredients below.
In the bowl of a stand mixer with paddle attachment beat together the sugars and oil until well combined on medium speed, about 2 minutes.
Scrape down the sides of the bowl, then add the eggs and beat the batter on medium speed for 2 minutes more to combine well.
Scrape down the sides of the bowl again, then add the pumpkin puree and vanilla and beat 1 minute on low speed before stirring in the sour cream.
Scrape down the sides one more time, then add the dry ingredients on low speed and stir in until just combined. Add the chopped chocolate and fold it in to the batter, scraping down the sides of the bowl to make sure everything is mixed in.
Fill pans 3/4 full with batter. Bake 25 minutes at 350.
Frost with cinnamon cream cheese icing.
I think the perfect little costume for these little cupcakes is an orange colored white chocolate pumpkin.