Chocolate Pumpkin Cupcakes with Pumpkin Spice Frosting
Yield: 12cupcakes
Prep Time: 30 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 50 minutesminutes
4.1 from 23 ratings
Chocolate Pumpkin Cupcakes are easy cupcakes, from scratch. Filled with chocolate, pumpkin and topped with a pumpkin spice frosting this is one of those pumpkin desserts you need in your repertoire.
For best results, always weigh ingredients where a weight is provided
Instructions
For the Chocolate Pumpkin Cupcakes
Preheat the oven to 180C / 350F / 160C fan forced. Line 12 holes of a muffin tin with paper cupcake liners.
Sift together the flour, baking powder, baking soda, cinnamon and salt. Mix together with a fork, then set aside.
Beat the butter and sugar together until lightened and creamy. Add the eggs, one at a time, beating well after each. Make sure to scrape down the sides of the bowl every now and then.
Add the vanilla and pumpkin and mix through to combine.
Add 1/3 of the flour mix and stir through until just combined. Follow with half the buttermilk and mix through. Repeat this process until all the flour and buttermilk. Make sure not to overmix at this point or the cupcakes may turn out dense.
Split the batter into 2 bowls. Add the cocoa to one of them and gently stir through to combine.
Now add the plain pumpkin batter back to the chocolate batter and just turn it over once or twice with the spoon to start to marble it.
Divide the batter up amongst the 12 cupcake liners.
Bake for around 20 minutes, turning the trays half way through so they bake evenly. A toothpick should come out with just a crumb or two clinging to it when they are done.
Pour half batter into a separate bowl, add cocoa and mix through
For the Pumpkin Spice Frosting
Beat the butter well for about 5 minutes until light and creamy. Scrape down the sides of the bowl from time to time.
Add the pumpkin puree and mix through well.
With the mixer on low, add the powdered sugar 1 spoonful at a time until it is all incorporated. Add the spices and the cream then beat for 5 minutes until light and fluffy.
Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
You can make pumpkin puree from scratch by simply roasting, steaming or boiling pumpkins until soft. If you boil them, make sure to return them to the heat for about a minute after draining to remove extra water. In some places, it is more common to purchase pumpkin puree in cans. This is perfectly fine but make sure to use pumpkin puree and not pumpkin pie filling.
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.