*  Exported from  MasterCook  *
                     Spicy Chocolate Pumpkin Mini-cakes
 Recipe By     :
 Serving Size  : 12   Preparation Time :0:25
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  cups          unsalted butter -- softened
    2      cups          sugar
    1      cup           unsweetened cocoa powder
    1      tablespoon    pumpkin pie spice
    2      teaspoons     baking powder
    1      teaspoon      baking soda
    4      large         eggs -- at room temperature
    1      can (16 oz.)  solid pack pumpkin
      1/2  cup           milk
    2      teaspoons     vanilla
    2 2/3  cups          flour
                         Brown Sugar Frosting
    1 1/3  cups          packed brown sugar
      2/3  cup           unsalted butter
      1/4  cup           milk
    2      cups          confectioner’s sugar
    1      teaspoon      vanilla
      1/3  teaspoon      each red & yellow liquid food color
    6                    Pepperidge Farm Pirouette cookies -- For garnish
 Hot oven to 350.  Lightly grease twelve 1 cup capacity mini-bundt pans.  (If
 you only have 1 pan with 6 wells, the batter can remain at room temperature
 while the first batch bakes.)  You can also use regular 1/2 cup capacity
 muffin tins using 1/3 cup batter per well.
 For batter:  In a large bowl with an electric mixer on medium low speed, beat
 butter, sugar, cocoa, pie spice, baking powder and baking soda unitl creamy,
 gradually increasing speed to high.  Add eggs, one at a time and beat until
 mixture is fluffy.  On low speed, beat in pumpkin, milk and vanilla (mixture
 will look curdled).  Gradually add flour, beating just until blended.  Fill
 each prepared well with 2/3 cup batter (if using separate tins).  Smooth
 tops.  Bake 18 to 20 minutes until a pick inserted in center comes out clean.
  Cool in pan on a wire rack for 10 minutes.  Invert pan on rack and tap to
 release cakes.  Let cool completely.  Place rack over a waxed paper lined
 baking sheet.
 For frosting:  In a medium saucepan, bring brown sugar, butter and milk to a
 gentle boil.  Stir until butter melts, sugar dissolves and mixture is smooth.
  Gradually beat confectioners' sugar and vanilla into hot mixture.  Remove
 from heat and beat in red and yellow food color until frosting is pumpkin
 orange.  (You may need to add some more food coloring.)  Spoon frosting over
 cakes so it runs down sides, letting some cake show near the bottom.  If
 frosting becomes too thick, stir over low heat or transfer to a microwave
 safe bowl and microwave on medium (defrost) until the right consistency.  Cut
 wafer cookies in half crosswise and insert in center hole of cakes for
 “stems”.  (Frosing will help them stick.)  Cover with plastic wrap and store
 at room temperature up to 3 days.
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