Prep Time: 15 mins
Difficulty:
Dairy Free Gluten Free Vegan

Are you looking for a wonderful fall dessert? Try this pumpkin and chocolate cupcake. Adding SoChatti to your icing for a flavor and experience that will take your cupcake up another level.


INGREDIENTS FOR PUMPKIN CUPCAKES WITH SOCHATTI ICING

  • your favorite pumpkin cupcake (boxed or homemade)
  • 2 sticks salted butter, room temperature
  • 5½ cups powdered sugar
  • pumpkin candies for decoration (optional)
  • 4 ounces SoChatti chocolate

 

 

INSTRUCTIONS FOR SOCHATTI ICING

Step 1. If you haven't already, bring the butter to room temperature.

Step 2. Beat the butter in an electric mixer using the paddle attachment. Beat until smooth and light in color.

Step 3. One cup at a time, sift the powdered sugar into the butter and mix on low speed until smooth. 

Step 4. Add the SoChatti to the buttercream and stir until just combined on low speed. 

Step 5. Place your SoChatti icing into a piping bag with a star tip. Decorate the cupcakes as desired and enjoy!

 

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