I made these cupcakes for a friend's birthday - a non-paleo friend. She was a bit leery at first... but once she bit into one, all her fears were forgotten. These are good.
I was going for a light and airy cupcake... and failed miserably. But I ended up with something delicious anyway. These are rich, moist and fudgy, brownies with a hint of pumpkin flavor. I wanted the pumpkin to shine through even more, so I threw together a pumpkin buttercream to top them off with.
And the question I know you're all asking yourselves: What did the hubster think? He loved them. In fact, he ate three right off the bat!
Also, these would be the perfect autumn or Halloween treat - the dark brown and yellow-orange colors are very seasonal!
This paleo buttercream recipe made enough for me to frost 12 cupcakes using a star-tipped piping attachment. I'm sure it would be enough to thinly frost all 18 Chocolate Pumpkin Fudge Cakes, but if you'd like, double the recipe to be sure you have enough for all 18. If you like high frosting tops, you may need to triple the recipe.