Print

Irresistible Chocolate Pumpkin Cupcakes: 10 Moist Bites

Irresistible Chocolate Pumpkin Cupcakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These irresistible chocolate pumpkin cupcakes are a delightful embrace of autumn’s finest flavors, perfectly packaged in a portable treat. The rich notes of chocolate combine with the warm, comforting spice of pumpkin for a truly extraordinary seasonal favorite.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 cup (240g) canned pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk
  • ½ cup (120ml) hot strong coffee
  • For the Creamy Chocolate Frosting:
  • 1 cup (226g) unsalted butter, softened
  • 3 ½ cups (420g) powdered sugar, sifted
  • ¾ cup (75g) unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 ½ teaspoons vanilla extract
  • ¼ cup (60ml) heavy cream or milk

Instructions

  1. Preheat oven to 350°F (175°C). Line two standard 12-cup muffin tins with paper liners.
  2. In a large mixing bowl, whisk together flour, ¾ cup unsweetened cocoa powder, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and ½ teaspoon salt until uniform.
  3. In a separate large bowl, combine granulated sugar and light brown sugar. Add 2 large eggs and beat on medium speed for 2-3 minutes until light and fluffy.
  4. Scrape bowl sides. Add 1 cup canned pumpkin puree and ½ cup vegetable oil; beat for 1-2 minutes until thoroughly combined and smooth.
  5. Pour in 1 teaspoon vanilla extract, ½ cup buttermilk, and ½ cup hot strong coffee. Mix on low speed until just combined, being careful not to overmix.
  6. With the mixer on the lowest speed, gradually add the dry ingredient mixture to the wet ingredients. Mix only until no streaks of dry flour remain to avoid tough cupcakes.
  7. Fill each prepared muffin liner about two-thirds full with the chocolate pumpkin cupcake batter.
  8. Bake for approximately 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Remove from oven and let cool in tins for 5-10 minutes. Transfer to a wire cooling rack to cool completely.
  10. For the frosting: In a stand mixer, beat 1 cup softened unsalted butter on medium-high speed for 3-4 minutes until very light, fluffy, and pale.
  11. In a separate bowl, sift together 3 ½ cups powdered sugar, ¾ cup unsweetened cocoa powder, and ½ teaspoon salt.
  12. With the mixer on low speed, gradually add the sifted dry ingredients to the creamed butter, about ½ cup at a time, mixing well after each addition and scraping down the bowl.
  13. Add 1 ½ teaspoons vanilla extract. Gradually pour in ¼ cup heavy cream or milk, a tablespoon at a time. Increase mixer speed to medium-high and beat for 2-3 minutes until light, fluffy, and smooth. Adjust consistency as needed.
  14. Ensure cupcakes are completely cold before frosting. Spread or pipe the chocolate frosting onto each cooled cupcake.
  15. Optionally, decorate with cocoa powder, chocolate shavings, or festive sprinkles. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.

Notes

  • Ensure you use 100% pure pumpkin puree, not pumpkin pie filling.
  • Room temperature eggs and butter are crucial for best results.
  • Do not overmix the batter once the dry ingredients are added.
  • Allow cupcakes to cool completely before frosting.
  • Store frosted cupcakes in an airtight container.

Nutrition

Find it online: https://quizsavor.com/irresistible-chocolate-pumpkin-cupcakes/

×