Forget Nutella. Subsititute for Chocolate Soom and get the best icing you have ever had.

For the Cupcakes

  1. Preheat oven to 400F and line pans with cupcake liners or grease your muffin tins.
  2. Combine 1 & 2/3 cup flour1 tsp baking soda1/2 cup sugar3/4 tsp salt1/2 tsp cinnamon1/2 tsp nutmeg, and ¼ tsp ground ginger. Then add 1/2 cup oil2 eggs1/3 cup milk, and 1 cup pumpkin puree.
  3. Stir just until combined and then fill cupcake liners 3/4 full.
  4. Bake for 16-20 minutes or until an inserted knife comes clean.
  5. Let cool.


For the Chocolate Soom Frosting

  1. Beat 1/2 cup softened butter and 1/2 cup Chocolate Soom until smooth.
  2. Add 2 tsp vanilla extract1/4 cup unsweetened cocoa powder and 2 tbsp. milk, beat again.
  3. Slowly add in 2-3 cup powdered sugar a little at a time until you reach your desired consistency.
  4. Add more milk to keep frosting from getting too thick.
  5. Pipe onto cooled cupcakes and top with sprinkles!
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