Chocolate Cupcake with Pumpkin Spice Buttercream
INGREDIENTS
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1/2 cup (1 stick or 115g) unsalted butter
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2 ounces semi-sweet baking chocolate
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2 large eggs, at room temperature
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3/4 cup (150g) granulated sugar
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2 teaspoons vanilla extract
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1/2 cup (115g) sour cream, room temperature
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1/2 cup (42g) unsweetened cocoa powder
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3/4 cup (95g) all-purpose flour
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1/2 teaspoon baking soda
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup butter (113g), room temperature
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1/2 cup (110g) pumpkin puree
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1 teaspoon vanilla
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3 cups (380g) confectioners sugar
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1 tablespoon pumpkin spice
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