Ingredients: 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon cinnamon pinch of nutmeg pinch of allspice 3 tablespoons butter, at room temperature 2 cups sugar, divided 2 large eggs, beaten well 1 cup pumpkin puree (homemade or store-bought) or 1 can (14 ounces) pure pumpkin puree, undrained and well chilled 3 tablespoons dark corn syrup or 1 tablespoon light corn syrup 1 tablespoon vanilla extract Directions: Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan. In a medium bowl, whisk together flour, baking powder, salt and cinnamon. In the same bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs one at a time; mix well after each addition. Stir in pumpkin puree until just combined. Stir in dark corn syrup and vanilla extract. Pour batter into prepared pan; smooth top with a spoon. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before serving warm.
Chocolate Pumpkin Cupcakes Recipe
Chocolate and pumpkin! While it may sound strange, these flavors pair perfectly together, creating something absolutely delicious. When you want to give it a try and see for yourself, be sure to prepare this recipe for Chocolate Pumpkin Cupcakes. These cupcakes are made from scratch and make a great addition to your holiday parties. The cupcakes are tender, moist, and topped with an amazing chocolate buttercream.
How to make Pumpkin Chocolate Cupcakes at Home
Heat your oven and line your muffin panGrab a large bowl and whisk your baking powder with flour, cinnamon, sugar, and cocoa. Take a second bowl and combine milk with pumpkin puree, eggs, vanilla, and oil. Add your wet ingredients to your dry ingredients and whisk until combined. Add the batter to the muffin tin. Bake for 15-18 minutes and remove from the oven. Prepare buttercream and pipe it on your cupcakes after they’ve cooled.
These Chocolate Pumpkin Cupcakes are such a tasty treat. You can make them for yourself or hand them out at parties with friends and family. You don’t need professional baking skills to have success with this recipe. It’s simple enough to follow along! Even beginner bakers will have success with these easy chocolate pumpkin cupcakes.
What type of frosting is best for pumpkin cupcakes?
Chocolate buttercream frosting is an excellent choice because it is soft, creamy, and not too sweet. It pairs well with the pumpkin taste and the chocolate flavor. Use a silicone spatula to scrape down the side of the bowl to ensure that everything is mixed together. Check your cupcakes with a toothpick after 15 minutes to see if they’ve finished baking. If not, leave them in the oven a bit longer.
How do you store leftover chocolate pumpkin cupcakes?
Store your leftovers in a large airtight container. I suggest frosting the cupcakes only before you plan to eat them. You can use parchment paper to separate cupcakes if you’re stacking them on top of one another.
Can these be made ahead of time?
Yes, you can make the cupcakes several days in advance. If so, you need to store them properly in an airtight container to keep them fresh. Frost the cupcakes the day you plan to serve them to maximize freshness and shelf life. Once frosted, the cupcakes can be stored in an airtight container at room temperature for up to 2 days. If you need a tender and flavorful cupcake, give these Chocolate Pumpkin Cupcakes a try. They’re full of flavor and super simple to make. Whip up a batch today! If you make this recipe be sure to leave us a comment or rating. Enjoy!
