Heat oven to 350°F.

In a small bowl combine buttermilk and pumpkin. Just mix together until incorporated.

In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt.

In a mixer, beat the butter, sugars, and vanilla together until light and fluffy.

Add in eggs, one at a time, until fully incorporated.

Mix for 1 minute on low until fully combined.

Using an ice cream scoop or 1/4 cup measuring cup, place batter in prepared cupcake pan.

Bake for 18-22 minutes. Cupcakes are done when an inserted toothpick comes out clean.

Cream together butter and shortening until well combined. (about 2-3 minutes)

Add pumpkin puree and cinnamon and blend for 30 seconds.

Start adding powder sugar, one cup at a time, until reach desired consistency and taste. (Yes, that means you need to be sampling it as you go. Lick that spoon girl!)

Add milk in when you need too, probably after second cup of powder sugar.

Add a little at first and then more as needed.