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Chocolate Pumpkin Cupcakes

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Delicious chocolate pumpkin cupcakes topped with rich cream cheese frosting, perfect for fall festivities.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon pumpkin spice (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and pumpkin spice.
  3. Combine the sugars and wet ingredients: In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the pumpkin puree, followed by the eggs and vanilla extract.
  4. Combine the wet and dry mixtures: Gradually add the dry ingredients to the wet mix. Stir gently until just combined.
  5. Scoop and bake: Divide the batter evenly among the lined cupcake cups, filling each about 2/3 full. Bake for 18-20 minutes.
  6. Cool the cupcakes: Remove from the oven and let them cool in the tin for about 5 minutes before transferring to wire racks.
  7. Make the frosting: Beat the cream cheese and butter together until fluffy. Gradually add the powdered sugar and pumpkin spice, mixing until smooth.
  8. Frost the cupcakes: Generously frost each cupcake with cream cheese frosting.
  9. Decorate (optional): Sprinkle with cinnamon or cocoa powder, or drizzle with melted chocolate.

Notes

These cupcakes freeze well. Let them cool completely, wrap tightly, and freeze. Thaw when ready to enjoy.

Nutrition

Keywords: cupcakes, chocolate, pumpkin, fall, dessert, baking

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