Chocolate cupcake with pumpkin cream cheese frosting

Instructions

• Preheat the oven to 190 C degrees.
• 1. In a large bowl, combine flours, cocoa, baking soda, baking powder, salt. Sift them (all dry ingredients) and put them aside.
• 2. In a medium bowl, whisk together softened butter and sugar. whisk them at high until light and fluffy. Add egg, sour cream and coconuts oil each in turn. Mix them in each case. Put in vanilla until well combined
• 3. Add 1/3 flour mixture to wet ingredients and combine. Add 1/2 buttermilk (or milk) and mix well. Add another 1/3 flour mixture and mix. Add the rest of buttermilk (or milk) and mix. Add the rest of flour mixture. Stir well until combined and the batter should be very smooth.
• 4. Put the batter into lined cupcake pan with small size spoon, filling them barely over halfway.
• 5. Place into the oven and bake them for about 18-20 mins. Don't over bake:) Remove the cupcakes from oven to cool them down completely.

Frosting:

• 6. In a medium size bowl, beat softened butter and confectioner's sugar at low to medium speed until light and fluffy! Gradually add softened cream cheese and heavy cream and beat them until combined well.
• (Optional) Add pumpkin powder (food coloring) if desired.
• Note: Add 1 tablespoon milk to pumpkin powder before putting them to the cream.