Indulge in Rich Chocolate Pumpkin Cupcakes You'll Love
Delight in these delicious Chocolate Pumpkin Cupcakes that combine rich cocoa with pumpkin, making them a seasonal favorite.
Equipment
- Electric Mixer
- Cupcake pan
- mixing bowls
- whisk
- Piping bag
- Measuring cups
- Measuring Spoons
Ingredients
For the Cupcake Batter
- ¼ cup Unsalted Butter softened
- ¾ cup Granulated White Sugar
- 1 Egg at room temperature
- 1 Egg Yolk at room temperature
- 1 teaspoon Vanilla
- ¼ cup Whole Milk at room temperature
- ¼ cup Sour Cream at room temperature
- ½ cup Canned Pumpkin Puree Libby's canned pumpkin
- 1 cup All-Purpose Flour sifted
- ¼ + 2 tablespoon Black Cocoa Powder sifted
- 2 ½ teaspoon Pumpkin Pie Spice
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
For the Frosting
- ½ cup Dried Canned Pumpkin Puree reduced to ¼ cup
- 1 cup Unsalted Butter softened
- 4 oz Cream Cheese cold
- 2 teaspoon Pumpkin Pie Spice
- 3 cups Powdered Sugar sifted
Instructions
Cupcake Preparation
- Preheat your oven to 350 degrees F (175 degrees C) and line a standard 12-cup cupcake pan with festive cupcake liners.
- Cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
- Add the egg, egg yolk, and vanilla to the mixture and mix until pale and smooth.
- Incorporate milk, sour cream, and pumpkin puree. Blend until just combined.
- In a separate bowl, whisk the flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt together.
- Gradually mix the dry ingredients into the wet ingredients until smooth.
- Divide the batter evenly among the lined cupcake wells, filling each ¾ full.
- Bake in the preheated oven for 17-19 minutes, until a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting Preparation
- Prepare the dried pumpkin puree by measuring and drying it until concentrated.
- Beat the softened butter until pale and fluffy in a medium bowl.
- Mix in the cream cheese until smooth.
- Add the dried pumpkin and pumpkin pie spice, mixing until well combined.
- Gradually add the sifted powdered sugar until the frosting is light and fluffy.
- Pipe the frosting onto the cooled cupcakes and enjoy!
Notes
Ensure all ingredients are at room temperature for best results. Don't overmix to keep the cupcakes light and fluffy.
Nutrition
Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 15mgIron: 1mg
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