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Export 20 ingredients for grocery delivery
Preheat the oven to 350, and line 6 cups in a muffin pan with liners.
First, make the chocolate batter: whisk together the flour, cocoa powder, baking soda and espresso powder. Set aside.
Whisk together the oil, vanilla, brown sugar, buttermilk, and egg yolk. Set aside.
Next, make the pumpkin spice batter: whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
Whisk together the egg white, pumpkin, brown sugar, oil, and granulated sugar. Set aside.
When ready to fill the pan, mix the dry ingredients for the chocolate cupcakes into its wet ingredients. Then, mix the dry ingredients for the pumpkin cupcakes into its wet ingredients. You have two separate batters.
Layer the batters in the cupcake liners, swirling if you like. I did a layer of chocolate on the bottom, followed by pumpkin, chocolate, and finally pumpkin. I didn't swirl the batter together for the cupcakes you see in the photos--the baking soda in the chocolate batter will make it rise up around the slightly denser pumpkin batter. Lovely!
Bake the cupcakes for 17-20 minutes, or until a toothpick inserted comes out with only moist crumbs.
Let the cupcakes cool in the pan for 1 minute, and then move to a cooling rack to cool completely.
To make the frosting: beat the butter until light and fluffy, about 1-2 minutes. Slowly add the powdered sugar, vanilla bean, vanilla extract, and salt while continuously beating.
Add the heavy cream, starting with just 1 tablespoon of the cream, and add more if needed to make the perfect frosting consistency.
Frost the cupcakes with the vanilla bean frosting, and serve.