pumpkin chocolate cupcakes

Pumpkin Chocolate Cupcakes

flour

cocoa powder

baking soda

espresso powder

neutral-flavored oil

vanilla extract

light brown sugar

buttermilk

baking powder

salt

cinnamon

nutmeg

ginger

pumpkin puree

sugar

unsalted butter, softened

vanilla bean,

heavy cream

Preheat the oven to 350, and line 6...

Preheat the oven to 350, and line 6 cups in a muffin pan with liners.

First, make the chocolate batter: whisk together the...

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,...

Whisk together the oil, vanilla, brown sugar, buttermilk, and egg yolk. Set aside.

Next, make the pumpkin spice batter: whisk together...

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,...

Whisk together the egg white, pumpkin, brown sugar, oil, and granulated sugar. Set aside.

When ready to fill the pan, mix the...

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...

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...

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...

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...

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...

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,...

Frost the cupcakes with the vanilla bean frosting, and serve.

This is my favorite recipe for super moist and easy pumpkin spice cupcakes. Here you're topping them with rich and creamy chocolate buttercream frosting. Add a light drizzle of salted caramel for the ultimate pumpkin dessert indulgence.

Pumpkin Dessert Recipes: Pumpkin Chocolate Cupcakes

(125 grams) all-purpose flour (spooned & leveled)

(120 milliliters) canola or vegetable oil*

eggs,

(150 grams) packed light or dark brown sugar

(225 grams) canned pumpkin puree*

(226 grams) unsalted butter, softened to room temperature

(420 grams) confectioners’ sugar

(41 grams) unsweetened natural or dutch-process cocoa powder

Tablespoons (45 milliliters) heavy cream

salted caramel

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.

Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.

Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely in the pan before frosting.

Make the frosting: 

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners&#8217; sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners&#8217; sugar or cocoa powder if frosting is too thin, or another Tablespoon of cream or milk if frosting is too thick. Taste. If it&#8217;s too sweet, beat in another pinch of salt.

Frost cooled cupcakes however you&#8217;d like. I used a Wilton 1M piping tip for the pictured cupcakes. Top the frosted cupcakes with salted caramel if desired.

Cover and store leftover cupcakes in the refrigerator for up to 5 days.

it was so creamy and good i have to try it again

So perfect for Fall! Yummy and great instructions. Recipe is spot on!

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Top 2 pumpkin chocolate cupcakes recipes from across the web

The most viewed pumpkin chocolate cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pumpkin Chocolate Cupcakes

Pumpkin Dessert Recipes: Pumpkin Ch...

The most viewed pumpkin chocolate cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine