1Preheat the oven to 350º F.
2Line a muffin pan with 12 muffin liners.
3In a bowl combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Mix well to combine.
4In a separate bowl, combine the brown sugar and butter, beat together using an electric mixer until creamy, 1-2 minutes.
5Add in the eggs, one at a time, beating the mixture after each one.
6Add in the pumpkin puree and walnuts, mixing by hand with a spatula.
7Add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients, as if you were sifting in the flour. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything.
1In a small mixing bowl, combine the cocoa powder, flour, baking powder, baking soda and salt. Gently mix using a spoon.
2In a larger mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. Add in the eggs and vanilla, lightly beat.
3Add in the sour cream and melted chocolate, mix by hand using a spatula.
4Add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients, as if you were sifting in the flour. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything.
5Begin to add the batter into the pan, alternating between chocolate and peanut butter. Fill the cupcake liners almost completely full with batter.
6Place the pan in the middle of the oven and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
7Allow the cupcakes to cool for about 3 minutes in the pan, then move them to a cooling rack.
8Allow the cupcakes to cool completely before adding the frosting.
1Put chocolate chips in a large heatproof bowl. In a small saucepan over medium heat, heat heavy cream until steaming and bubbles form around the edge. Pour over chocolate and let sit 5 minutes. Then whisk until completely melted and combined.
1With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 full minutes.
2Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
3Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it's creamy again.
4Decoration: Pinch off a piece of orange fondant and shape into a triangle for a nose. Ice cupcakes. Start by adding whopper candy as the head. Attach formed fondant nose to whopper candy with frosting. Next add the eyeballs on to the whopper candy and finish decorating off with adding the turkey body using a lollipop with the stick removed.
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