Chocolate Pumpkin Cupcakes
These chocolate pumpkin cupcakes are moist chocolate cupcakes that are made with black cocoa powder. They're then topped with an easy pumpkin buttercream frosting that tastes just like pumpkin pie filling!
Servings: 12 cupcakes
Calories: 447kcal
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1 cup sugar
- ¼ cup plus 2 tablespoons black cocoa powder, sifted
- 1 ½ teaspoons pumpkin spice
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg room temperature preferred
- ½ cup milk room temperature preferred
- ⅓ cup warm water
- ⅓ cup vegetable oil (or canola oil)
- 1 teapsoon vanilla extract
Pumpkin Frosting
- 1 cup unsalted butter, room temperature
- 3 ½ cups powdered sugar
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin spice
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Chocolate Cupcakes
- In a medium-sized bowl, whisk together the flour, sugar, black cocoa powder, pumpkin spice, baking soda, baking powder, and salt.
- In a large bowl, whisk together the egg, milk, water, oil, and vanilla extract. Add the flour mixture to the wet ingredients and whisk until combined.
- Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 15-20 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them to a wire rack to finish cooling.
Pumpkin Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until light and creamy (1-2 minutes).
- Add the powdered sugar, pumpkin puree, pumpkin spice, cinnamon, and vanilla extract and mix on low speed for 30 seconds. Then increase the speed to high and mix for another 1-2 minutes until smooth and creamy.
- Frost the cooled cupcakes. I placed the pumpkin frosting in a piping bag and used the Wilton 1M piping tip.
- Store any leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
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- Baking Pan: Prep a 12-count muffin pan with cupcake liners.
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- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
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- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them ½ way full (about 2 tablespoons).
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- Frosting: Frost the cupcakes once they have completely cooled. I used a piping bag and the Wilton 1M tip to frost these cupcakes.
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- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe for how to make your own pumpkin spice.
Nutrition
Serving: 1cupcake | Calories: 447kcal | Carbohydrates: 62g | Protein: 2g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 125mg | Potassium: 78mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1305IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 1mg
