It’s fall, and a lot of people are having birthdays. It’s also apple season, and though I’m sure lots of people were hoping for a chocolate birthday cake, and might be disappointed with an apple cake, well, now they can have both! Call me your fairy godfather. I may call upon you for a favor someday. The flavors of chocolate, apple, cinnamon, clove, ginger, and allspice are all at the party. Topped with a cream cheese cinnamon frosting, it’s the first cupcake of the fall. I hope you like it.

Dry ingredients:
2 cups all-purpose flour
2 1/2 teaspoon baking powder
1/4 cup cocoa powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
Wet ingredients:
1 stick butter
1 1/2 cup sugar
2 eggs, beaten
1 teaspoon vanilla
2 cups unsweetened applesauce
Frosting:
1 stick butter
1 8-ounce bar cream cheese
1/2 teaspoon salt
3-4 cups powdered sugar
1 teaspoon vanilla

Preheat oven to 350.

In bowl 1, add flour, baking powder, cocoa powder, salt, cinnamon, and pumpkin pie spice.

In bowl 2, cream butter and sugar until smooth.

Add eggs and mix.

Add vanilla and mix.

Add dry ingredients in 3 parts and mix until smooth.

Add apple sauce and mix.

Line cupcake tins with liners.

Fill liners 3/4 full with batter.

Bake cupcakes for 22-25 minutes.

Let cool for 45 minutes.

Cream butter and cream cheese until fully mixed.

Add vanilla and salt and mix.

Add 3/4 cup of powdered sugar at a time mix after adding. Continue until all the powdered sugar is used and frosting is smooth.

Frost cupcakes.

Serve.