Get ready to experience a flavor explosion that will transform your autumn baking game forever! These Chocolate Pumpkin Cupcakes are not just another seasonal treat – they're a decadent masterpiece that combines the rich, deep notes of chocolate with the warm, comforting essence of pumpkin. Imagine biting into a moist, luxurious cupcake that perfectly balances sweet chocolate and earthy pumpkin, topped with a dreamy cinnamon cream cheese frosting that will make your taste buds dance with joy. Whether you're hosting a fall gathering, craving a weekend baking project, or simply want to impress your friends and family, these cupcakes are your ultimate dessert destination!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese (for frosting)
- 1/4 cup butter (for frosting)
- 1 cup powdered sugar (for frosting)
- 1 teaspoon cinnamon (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and ensure no lumps remain.
- In a separate large mixing bowl, combine granulated sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and well blended.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter in a medium bowl until smooth and creamy.
- Gradually add powdered sugar and ground cinnamon, mixing until the frosting is light and fluffy.
- Once cupcakes are completely cooled, pipe or spread the cinnamon pumpkin cream cheese frosting on top of each cupcake.
- Optional: Garnish with a light dusting of cocoa powder or cinnamon, or add a small chocolate decoration if desired.
Tips
- Room Temperature Ingredients: Ensure eggs, butter, and cream cheese are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense, tough cupcakes.
- Check Doneness Carefully: Use the toothpick test – it should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent the cream cheese frosting from melting.
- Frosting Technique: For a professional look, use a piping bag with a star tip to create beautiful swirls on top of the cupcakes.
- Storage Tip: These cupcakes stay fresh in an airtight container in the refrigerator for up to 3-4 days. Let them come to room temperature before serving for the best flavor and texture.
- Make Ahead: You can prepare the cupcake batter and frosting a day in advance to save time on baking day.
Nutrition Facts
Calories: 278kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 30mg
