Fearful Halloween Cupcakes

Yield: 12 cupcakes
Serving size: 1 cupcake

Ingredients

For Cupcakes

• ¼ cup butter (½ stick), softened
• ¼ cup Monksweet or other equivalent granulated sweetener
• ¼ cup sour cream
• 1 tsp vanilla extract (to enhance the chocolate flavor)
• 4 large eggs
• 1 bag (3 cups) Fearless Chocolate Pancake & Muffin Mix

For Frosting

• 3 oz cream cheese
• 3 Tbsp butter, softened 
• ½ cup pumpkin puree (no-added-sugar)
• ¾ cup sugar-free powdered/confectioner’s sweetener
• ½ tsp cinnamon 

Instructions

For Cupcakes

1. Preheat oven to 350 degrees Fahrenheit.
2. Line and oil a 12-cavity muffin tin and set aside.
3. In a large bowl, cream the butter and sweetener with an electric or hand mixer until light and fluffy, followed by the sour cream and vanilla.
4. Add the eggs one at a time, mixing after each.
5. Use a large spatula to stir in the bag of Fearless Chocolate mix until mixture is thoroughly combined and a smooth batter is formed.
6. Divide batter between 12 lined/oiled muffin cups (~2 Tbsp per cavity). Note: batter will thicken as it stands so no need to add additional liquid.
7. Bake for 22 to 25 minutes (Note: cupcakes will continue to cook after removing from oven so avoid over baking).
8. Cover the cupcakes with aluminum foil or parchment/wax paper as they cool to help preserve their moisture.

For Frosting

1. In a large bowl cream the butter and cream cheese with a hand or electric mixer until light and fluffy.
2. Add in pumpkin puree and continue to blend mixture. Gradually add in the powdered sweetener, followed by the cinnamon, until fully incorporated. 
3. Refrigerate frosting for ~30 minutes as the cupcakes are cooling.
4. Fill a cake decorator, ziplock bag, or pastry bag with the slightly cooled frosting and pipe over completely cooled cupcakes. Enjoy! 
5. Optional: Top frosted cupcakes with sugar-free chocolate chips