Chocolate pumpkin cupcakes with vanilla bean frosting

Recently I have been reminded that I love to bake. There is something very very satisfying about throwing things in a bowl, mixing them all just right, throwing them in the oven, and having something delicious pop out. 


A coworker was having a birthday so it was the perfect opportunity to try this recipe for cupcakes. Now, for those of you who are turned off by things pumpkin-pie-ish, let me put your mind at ease. Especially at room temperature, these cupcakes do not have even the slightest hint of pumpkin flavor (until someone tells you there is pumpkin in them, then your taste buds trick you). They are just incredibly moist. They weren't my favorite chocolate cake I've ever had (that is Wegman's best chocolate cake) but they are yummy. I did not make the frosting from this web site, I used this recipe instead. This Simply Recipe is my go-to for frosting now. I'm happy never using another recipe again. I think they came out great.

Here are some tricks/tips I think helped:


Use real vanilla, preferably with visible flecks of vanilla bean in it. It's $20 a bottle, yes, but worth it for the flavor.


When you mix the wet ingredients for the cake, mix the butter and sugar for at least 5 minutes. I do this in my Kitchenaid on med/high speed. Mix the batter for at least 45 seconds-1 minute after each egg addition.


You can use regular milk if you don't have buttermilk, but it's worth it to use buttermilk. It adds just a tiny depth to anything baked. I keep this in my refrigerator. If you don't, you can add 1.5 tbsp of vinegar to a cup of milk to make "sour milk," which achieves the same result (or close enough). 


Let me know what your favorite chocolate cake recipe is, I'm sure to be trying another soon.