Pumpkin Dessert Recipes: Pumpkin Chocolate Cupcakes
Total Time
3 hours
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(2)
Ingredients
12 cupcakes
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1 cup (225g) canned pumpkin puree
- 1 teaspoon pure vanilla extract
- Chocolate Buttercream
- 1 cup (226g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
- 3 Tablespoons (45ml) heavy cream or milk, at room temperature
- 1/8 teaspoon salt
- 2 teaspoons pure vanilla extract
- Optional: salted caramel for garnish
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Preparation
Chef’s notes
Make Ahead Instructions:
Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made in advance and stored in the refrigerator for up to 1 week (or up to 3 months in the freezer). After freezing, thaw the frosting in the refrigerator and then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. Frosted or unfrosted cupcakes can be frozen up to 3 months. Thaw overnight in the refrigerator.
Special Tools (affiliate links):
12-cup Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip | Cupcake Carrier (for storage)
Pumpkin Pie Spice:
You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/2 teaspoon each
Oil:
Instead of 1/2 cup of oil, try 1/4 cup (45g) unsweetened applesauce and 1/4 (60ml) cup oil. The cupcakes are just as moist.
Pumpkin:
I strongly recommend using canned pumpkin puree over homemade in this recipe, though 1 cup of homemade would work just fine. I found the flavor better with canned. I prefer Libby’s brand.
Mini Cupcakes:
For around 30 mini cupcakes, bake for about 12–13 minutes, same oven temperature.
Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!