Dessertscakemehometonight
Pumpkin Chocolate Cupcakes
These pumpkin chocolate cupcakes are the perfect blend of cozy and decadent. Rich chocolate cake meets creamy pumpkin spice buttercream for a flavor combo that’s sweet, spiced, and perfectly balanced. A light dusting of cocoa powder adds the finishing touch to this fall-ready treat.
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 40 min🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- measuring cup
- strainer
📝 Preparation Steps
1
Chocolate Cupcakes
2
Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
3
In a small mixing bowl, stir together the semisweet chocolate chips, dark cocoa/dutch-process cocoa powder, and boiling water until the chocolate chips are melted. Set aside to cool for ⏱️ 5 minutes.
¼ cup dark cocoa powder or dutch-process cocoa powdercocoa powder1 tbsp
4
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Pour in the slightly cooled chocolate mixture into the flour mixture and whisk until well combined. Add in the vegetable oil, eggs, and vanilla extract, and whisk until the cupcake batter is well combined and smooth (the batter will be thin).
large eggs (room temperature)2vanilla extract2 tsp
5
Portion the cupcake batter into the cupcake liners, filling about ¾ full. Use a large liquid measuring cup or a bowl with a spout to easily fill the liners.
6
Bake the cupcakes for about ⏱️ 20 minutes or until the tops of the cupcakes bounce back slightly when gently touched. Cool the cupcakes in the pan for ⏱️ 5 minutes and then transfer to a wire rack to cool completely.
7
Pumpkin Spice Buttercream Frosting
8
First, remove the moisture from the pumpkin puree. Spread the ½ cup of pumpkin puree on a thick stack of paper towels. Blot the pumpkin puree with the paper towels to remove the excess moisture. Continue to blot the puree until the pumpkin reduces to ¼ cup. Set aside.
9
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for ⏱️ 5 minutes until light, pale, and creamy.
unsalted butter (room temperature)1 cup
10
Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
11
Add in the dried pumpkin puree, heavy cream, vanilla extract, pumpkin pie spice, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
heavy cream2 tbspvanilla extract2 tsppumpkin pie spice1 tsp
12
Increase the mixer speed to medium and whip the buttercream for about 3 to ⏱️ 5 minutes until it is smooth and creamy. Turn the mixer to low speed and mix for several minutes to smooth out the buttercream.
13
Assembling the Cupcakes
14
Fill a piping bag fitted with an Ateco 857 piping tip with the pumpkin spice buttercream frosting. Pipe a generous swirl of frosting onto the cooled chocolate cupcakes. Use a fine mesh strainer to dust the top of the frosted cupcakes with cocoa powder.
¼ cup dark cocoa powder or dutch-process cocoa powdercocoa powder1 tbsp
Nutrition Facts
calories
417 kcal
fat Content
25 g
serving Size
1 cupcake
fiber Content
2 g
sugar Content
39 g
sodium Content
207 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
71 mg
carbohydrate Content
48 g
saturated Fat Content
12 g
unsaturated Fat Content
10 g
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