Mini Pumpkin Cupcakes with Chocolate Frosting

I have modified Giada De Laurentiis recipe for Mini Pumpkin Cupcakes with Chocolate Frosting

Giada's Recipe

My Recipe:

For the Cupcakes:

• 1 1/2 cups (12 ounces) canned 100% pure pumpkin (recommended: Libby's)
• 2 cups vanilla cake mix (recommended: Pillsbury Low Sugar Yellow Cake MIx)
• 1/2 cup Skim milk, at room temperature
• 1/4 cup (no sugar added) applesauce
• 2 eggs, at room temperature
• 2 teaspoons pumpkin pie spice
• Directions
• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 36 mini cupcake molds with paper liners. Set aside.
In a large bowl, combine the pumpkin, cake mix, milk, applesauce, eggs, and pumpkin pie spice. Using an electric hand mixer, beat the mixture on low speed until smooth. Increase the speed to high and beat until light and fluffy, 2 minutes. Using a small ice cream scoop, fill the prepared molds with the batter. Bake until puffed and golden, about 10 to 12 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before frosting, about 20 minutes.

For the Frosting:

• 1 cup powdered sugar
• 1/2 cup low fat cream cheese, at room temperature
• 1/2 stick unsalted butter, at room temperature
• 1/2 cup unsweetened cocoa powder
• 1/4 cup low fat sour cream
• To decorate: Ground cinnamon 
• Directions
• Frosting: In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream. Using a hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.

Using a small spatula, spread the frosting on top of the cupcakes. Decorate ground cinnamon.