A couple of weeks ago I posted an amazing Spice Cupcake recipe that I took to a party with Alex’s coworkers. I also made a batch of these and took them too! I wanted to cover my bases with a wide variety of cupcake flavors and this certainly complemented the spice cupcakes.
I love pumpkin anything and these cupcakes are no different. They have a wonderful spicy pumpkin flavor in a delectable chocolate cupcake base. They are super easy to make and would be a fantastic addition to your fall cupcake lineup.
I made these with my last bag of frozen pumpkin puree from last fall’s pumpkin. The batter when you use fresh pumpkin is a little wetter than if you use canned so make sure you take that into account when making these. If the batter seems a bit wet to you make sure to add more flour. The consistency should be that of regular cupcake batter. If you use canned pumpkin you may want to add slightly less flour than called for, just to be sure your cupcakes aren’t overly dry.
Chocolate Pumpkin Cupcakes
- For the Cupcakes:
- 1 ¼ Cup Flour
- ½ Cup Cocoa Powder
- ½ Tablespoon Baking Soda
- ½ Tablespoon Baking Powder
- 1 Tablespoon Pumpkin Pie Spice
- ½ Teaspoon Salt
- 1 Teaspoon Vanilla
- 2 Eggs
- ½ Sugar
- ½ Cup Brown Sugar
- 1 Cup Pumpkin Puree (fresh)
- ½ Cup Oil
- For the Frosting:
- 4oz Cream Cheese
- 4 Tablespoons Butter
- 3 Cups Powdered Sugar
- 2 Teaspoons Vanilla
Preheat the oven to 350 and line a 24 cavity muffin tin with paper liners.
In the bowl of a stand mixer beat the eggs until frothy.
Slowly add in the sugars and oil and beat until well combined.
Add in the pumpkin puree, salt, vanilla, baking soda, baking powder and pumpkin pie spice. Beat on high until combined.
Slowly add in the flour and cocoa powder. Beat until thickened.
Distribute the batter evenly between the twelve prepared muffin cavities.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting.
To make the Frosting:
In the bowl of a stand mixer beat the cream cheese and butter high until well combined.
Add in the pumpkin pie spice and powdered sugar and beat until thick and creamy.
Transfer to a piping bag and ice the cupcakes. Garnish if desired.
Source: Cake adapted from Kiss My Bundt – Chrysta Wilson