Chocolate Pumpkin Cupcakes
A perfect autumn treat combining rich chocolate cake with a creamy, spiced pumpkin frosting. The ideal spooky bake for your Halloween festivities!
Equipment
- Muffin tins
- Mixing Bowls
- Hand Mixer
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 large egg (room temperature)
- 1/2 cup buttermilk (room temperature)
- 1/2 cup strong black coffee (hot)
- 1/4 cup vegetable oil
- 1 1/2 tsp vanilla extract
Pumpkin Cream Cheese Frosting
- 1 cup unsalted butter (room temperature)
- 4 oz cream cheese (room temperature)
- 1/2 cup pumpkin pie filling
- 2-3 cups powdered sugar (sifted)
- 1 pinch salt
- 2-3 tbsp heavy cream
Instructions
- Preheat oven to 350°F. Line muffin tins with liners.
- Sift flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl.
- In a separate bowl, whisk the egg, buttermilk, hot coffee, oil, and vanilla.
- Pour the wet ingredients into the dry. Mix on medium speed for 2 minutes, scraping the bowl once. The batter will be thin.
- Fill liners evenly. Bake 12–15 minutes until a toothpick comes out mostly clean. Cool completely.
- For frosting: Beat butter and cream cheese until light and fluffy (2–3 minutes). Add pumpkin pie filling and mix.
- Beat in powdered sugar, salt, and heavy cream until smooth. Whip on high for 2–3 minutes.
- Frost cooled cupcakes and serve.
Notes
Nutrition per serving: Calories: 320, Total Carbs: 38g, Net Carbs: 36g, Fat: 19g, Protein: 3g.
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