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1
Preheat oven to 375u00b0F.
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2
Line cupcake trays with paper liners (24), or the bottoms of 2 8 inch cake pans with parchment paper, lightly buttered.
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3
Sift flour, cocoa, baking powder, baking soda and salt together and set aside.
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4
Stir the buttermilk, pumpkin and vanilla together in a small bowl and set aside.
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5
Beat the butter and sugars together using a stand mixer on medium speed until light and fluffy.
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6
Beat in the eggs and egg yolk, one at a time.
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7
Reduce mixer speed to low and alternately beat in the flour mixture and the buttermilk mixture in thirds.
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8
Pour the batter into the pans and bake until a toothpick can be inserted into the center and comes out clean. (about 22 minutes for cupcakes, about 35 minutes for a cake).
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9
Cool completely before icing with the Easy Buttercream Icing #425083.
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10
For the cake, after iced, you can cover with a chocolate glaze.
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11
To make the glaze, place the bittersweet chocolate, cold butter and corn syrup in a medium heatproof bowl.
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12
Bring heavy cream to a boil and pour it over the chocolate and let sit for 3 minutes.
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13
Gently stir using a whisk until smooth.
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14
Let sit until thickened, about 3 to 5 minutes.
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15
Pour the glaze onto the center of the iced cake, allowing it to drip over the edges.
