Chocolate Pumpkin Cupcake with Cream cheese frosting(Eggless)- Halloween special

It is Halloween time of the year. Everywhere in the blog o sphere there are dishes with pumpkin. Cupcakes/ muffins made with pumpkin, is the this month's theme for Baking Partners started by Swathi. Julie of Erivum Puliyumm, Reshmi of Easy Cook and Priya of Cook like Priya each suggested a recipe. I liked the chocolate pumpkin cupcakedidn't s suggested by Priya. I took the concept and made the changes to suit my needs and tastes. I wanted to bake it eggless, and in the frosting the I omitted the orange (as I have them) used only the color. The cake was soft , chocolate'y and not overly sweet. Perfect combination!! 

What are the ingredients needed?

For the cupcakes

All purpose Flour, 1 1/2 cup

Cocoa powder, 1/2 cup

Baking Soda, 1/2 teaspoon

Baking Powder, 1 1/2 teaspoon

Ground Cinnamon, 1 teaspoon

Salt, 1/4 teaspoon

Light Brown Sugar, 1 1/2 cup

Yogurt, 1/2 cup

Oil, 1/2 cup

Vanilla extract, 1 1/2 teaspoon

Pumpkin Puree, 1 cup

Milk, 1/4 cup

For cream cheese frosting

Cream cheese, 1  cup

Unsalted Butter, 1/2 cup

Vanilla extract, 1 teaspoon

Powdered Sugar, 3 Cups
Food Color(Orange), few drops 

How it is made?

The cupcakes

1. Preheat the oven to 350 F.
2. Prepare the cupcake pan by using cupcake liners.
3. Sift together flour, cocoa powder, cinnamon powder, baking powder, baking soda and salt together.
4. Mix the yogurt, sugar and oil together till they are well blended. Then add vanilla extract and mix well.
5. Add this mixture to the flour mixture and mix well.
6. Now add the pumpkin puree and mix till they are fully incorporated. 
7. Finally add 1/4 cup of milk and mix well.
8. Pour this batter to the prepared cupcake pan and bake for 18-20 minutes till the fork inserted in the centre comes out clean.

For the cream cheese frosting

1. With a electric mixer, mix well cream cheese, butter and vanilla extract. 
2. As mixing keep adding the powdered sugar little by little till all the powdered sugar is incorporated and it is smooth.
3. Let the frosting sit in the fridge for half an hour to one hour, then start frosting.

Assembly

1. Let the cupcakes cool completely, before applying the frosting.
2. Fill the frosting bags and apply the frosting as desired.
3. Cupcakes are ready to enjoy!

Notes

1. The cupcakes tastes better when they are completely cooled. So have patience.
2. Make sure all the ingredients are in room temperature.
3. I had halfed the recipe, so got around 10 cupcakes. If you follow the original recipe, you will get aroud 20- 25 cupcakes.

This is for the Baking partners group and also sending this to the Halloween Fiesta @ Cooks Joy