Ingredients:

• 1/2 cup (125 ml) butter
  
• 1/2 cup (125 ml) vegetable oil
  
• 1-3/4 cup (425 ml) sugar
  
• 2 eggs
  
• 1/2 cup (125 ml) buttermilk
  
• 2-1/4 cups (550 ml) all-purpose flour
  
• 1/3 cup (75 ml) cocoa
  
• 1 teaspoon (5 ml) baking soda
  
• 1/2 teaspoon (2 ml) salt
  
• 1/2 teaspoon (2 ml) cinnamon
  
• 1/4 teaspoon (1 ml) ground ginger
  
• 1/4 teaspoon (1 ml) allspice
  
• 1/4 teaspoon (1 ml) nutmeg
  
• 1 cup (250 ml) pureed pumpkin
  
• 1 cup (250 ml) chocolate chips
  
  For Icing:
  
• 1/2 cup (125 ml) butter, softened
  
• 1/3 cup (75 ml) vegetable shortening
  
• 4 cups (1 liter) powdered sugar, sifted
  
• 2 tablespoons (25 ml) cream
  
• 1 teaspoon (5 ml) vanilla extract
  
• 1/2 teaspoon (2 ml) orange extract
  
• Food coloring (optional)
  

Directions:

Line 2 muffin tins with paper cupcake liners. Preheat oven to 325F (160C).
In a large mixing bowl, cream the butter, oil and sugar until light and fluffy. Add eggs one at a time and mix to blend well. Add the buttermilk. In another bowl, sift together the dry ingredients.
Sprinkle these onto the wet mixture and mix until well-blended. Add the pumpkin puree and chocolate chips and stir until just mixed. Fill each cupcake liner about three-quarters full. Bake for 30 to 35 minutes, or until the tops spring back gently when pressed. Let cool in the pan for about five minutes, then remove and cool on a wire rack. Apply icing only when completely cool.

ICING: With an electric mixer, cream together the butter, shortening and powdered sugar. When smooth, add the cream and extracts. Depending on how you want to use the icing, you can leave it white or add some orange food coloring. Or, you can divide it up into little batches and create several different colors. You can use a small pastry bag to draw different designs on top of the cupcakes.