Decadent Chocolate Pumpkin Cupcakes to Wow Your Guests

Indulge in Chocolate Pumpkin Cupcakes, a delightful treat combining rich chocolate and seasonal pumpkin flavors, perfect for fall gatherings.

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Prep Time 20

Cook Time 19

Cooling Time 5

Total Time 44

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cupcakes

1/4 cup Unsalted Butter Adds moisture and richness; ensure butter is softened for easy creaming.
3/4 cup Granulated White Sugar Provides sweetness and helps create a fluffy texture; can substitute with light brown sugar for a hint of caramel flavor.
1 whole Egg Contributes to structure and moisture; use at room temperature for best results.
1 whole Egg Yolk Contributes to structure and moisture; use at room temperature for best results.
1 tsp Vanilla Extract Enhances flavor; consider using pure vanilla for a richer taste.
1/4 cup Whole Milk Adds moisture and helps with batter consistency; substitute with buttermilk for a tangy flavor.
1/4 cup Sour Cream Keeps cupcakes moist; yogurt can be used as a substitute.
1/2 cup Canned Pumpkin Puree Adds moisture and flavor; use Libby’s canned pumpkin for best texture.
1 cup All-Purpose Flour Provides structure; can substitute with gluten-free flour blend.
1/4 cup Black Cocoa Powder Contributes rich chocolate flavor and dark color; regular cocoa powder can be used but will alter the flavor.
2 1/2 tsp Pumpkin Pie Spice Adds warmth and spice; can also blend individual spices like cinnamon, nutmeg, and ginger.
1/2 tsp Baking Powder Leavening agent for rising; ensure it is fresh for good results.
1/2 tsp Baking Soda Helps the cupcakes to rise, working with the acidity of the sour cream.
1/4 tsp Salt Balances sweetness and enhances flavors.

For the Frosting

1/2 cup Canned Pumpkin Puree Must be dried to 1/4 cup (45 g); this step is crucial for avoiding frosting split.
1 cup Unsalted Butter Creates a fluffy base for the frosting; ensure it is softened.
4 oz Cold Cream Cheese Adds creaminess and tang; use cold to prevent a runny consistency.
2 tsp Pumpkin Pie Spice Flavors the frosting.
3 cups Powdered Sugar Sweetens the frosting and helps to thicken it; sift before adding to avoid lumps.

Equipment

mixing bowl
Electric Mixer
muffin pan
Cupcake Liners
Piping Bag

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners.
In a mixing bowl, cream softened unsalted butter and granulated sugar until light and fluffy, about 1-2 minutes.
Beat in the egg, egg yolk, and vanilla extract into the creamed mixture for another minute.
Gradually mix in whole milk, sour cream, and canned pumpkin puree until the mixture is smooth.
In a separate bowl, whisk together all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
Gradually add the dry mix into the wet ingredients, mixing on low speed until a smooth batter forms.
Evenly distribute the batter into the liners, filling each about 3/4 full.
Bake for 17-19 minutes, check doneness with a toothpick, and cool in the pan for 5 minutes before transferring to a wire rack.
Prepare the frosting by drying the pumpkin puree to 1/4 cup and beating it with softened butter, cream cheese, pumpkin pie spice, and sifted powdered sugar until creamy.
Frost the cooled cupcakes using a piping bag fitted with a decorative tip.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 1000IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Ensure all wet ingredients are at room temperature for best results. Remember to dry the pumpkin thoroughly before adding it to the cream cheese frosting to avoid splitting.

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