Mini Chocolate Cupcakes With Pumpkin Frosting

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3⁄4 cup Ghirardelli® Premium Baking Cocoa, unsweetened

3⁄4 cup all-purpose flour

1⁄2 teaspoon baking powder

1⁄2 teaspoon ground nutmeg

1⁄4 teaspoon salt

3⁄4 cup (1-1/2 sticks) unsalted butter, room temperature

1 cup sugar

3 large eggs

1⁄2 cup sour cream

8 ounces cream cheese, softened

4 tablespoons canned pumpkin puree

4 cups confectioners’ sugar

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