Chocolate Chai Cupcakes

For a Holiday "Classy Evening Affair," I made these Chocolate Chai Cupcakes  and topped them with a  Pumpkin Amaretto Frosting (modified from this recipe). I did a double batch of the cupcakes for this amount of frosting.

Here is my frosting recipe:

Pumpkin Amaretto Frosting

4 oz vegan cream cheese (I used Tofutti)

2 tbsp Earth balance margarine

1/4 cup pumpkin puree

1-2 oz Amaretto (if you use more, you may need more powdered sugar, or use less pumpkin)

2 cups powdered (confectioner's sugar)

Optional: Chocolate-covered espresso beans 

Blend the cream cheese and butter together until smooth (use a whisk or a hand mixer). Blend in the pumpkin and amaretto until the consistency is smooth and the color is even. Slowly add in the powdered sugar, being careful to avoid clumps (if you have one, a flour sifter would be really helpful at this step, but not necessary). The frosting should peak, and in general be thick enough to not run off the side of the cupcake. Add more powdered sugar if the frosting is too runny and use a high speed on the hand mixer to  "whip" the frosting into shape! Using a large spoon, frost the cupcakes. Mine were topped with chocolate covered espresso beans. Pictures to come.