Gobble Gab

Happy Thanksgiving!

How do we begin to thank you for your friendship and dedication to Christopher Moore Salon. 

Thank you would never be enough.  We are overjoyed that you are part of our journey to the new salon and thank you for your following here, on Facebook our newsletters.

We have to be honest… we love style, hair, fashion  and... yes, we also adore cupcakes.

Some of our best hair inspirations for color come from something delicious.

So we thought we would share (as one should being Thanksgiving and all)
a little favorite treat from us to you.

Pumpkin Chocolate Cupcakes
With cinnamon buttercream.
And a caramel on top.
These taste amazing.  Ah-mazing.

So before we pass on this delectable recipe of yum (yea we included a pic below) …
we want to thank you one more time and wish you and your family
A Wonderful Happy Thanksgiving!


  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/2 cup buttermilk
  • 1 cup canned pumpkin  


  • 1 tablespoon vanilla
  • 3/4 cups softened butter
  • 4 Eggs
  • 1 1/2 cups flour  


  • 2/3 cups cocoa 
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1/2 teaspoons salt


  1. Heat oven to 350
  2. In a small bowl combine buttermilk and pumpkin. Just mix together until incorporated.
  3. In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
  4. In a mixer, beat the butter, sugars, and vanilla together until light and fluffy. Add in eggs, one at a time, until fully incorporated.
  5. Alternating, add the flour mixture and buttermilk mixture to the sugar mixture. Beginning and ending with the flour mixture.
  6. 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.
  7. Bake for 16-20 minutes. Cupcakes are done when an inserted toothpick comes out clean.

Cinnamon Whipped Sugar Buttercream

  • 1 stick unsalted butter, softened
  • 1/4 cup shortening
  • 1/2 teaspoon cinnamon
  • 3 cups powdered sugar (varies based on temperature/humidity)
  • 3 tablespoons half and half (varies based on temperature/humidity)

In a large mixer bowl, combine the butter and shortening. Whip together with the whisk attachment until light and fluffy.  Add the cinnamon and whisk until well combined.

Gradually add the powdered sugar, 1/2 cup at a time. Alternately add the half and half, whipping the icing on medium-high speed after each addition, until the desired consistency is reached.
Pipe or spoon on cupcakes.
(Then lick the spoon)


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