Imagine sinking your teeth into a cloud-like pumpkin cupcake, crowned with a luxurious swirl of chocolate hazelnut frosting that melts in your mouth. These aren't just any cupcakes - they're a symphony of seasonal flavors that will transform your ordinary dessert moment into an extraordinary culinary experience. With the warm, comforting spices of pumpkin and the rich, decadent chocolate hazelnut topping, these cupcakes are about to become your new fall obsession that will have everyone begging for the recipe!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup chocolate hazelnut spread, for frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Lightly spray the liners with non-stick cooking spray to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined and no lumps remain.
- In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil, and eggs. Whisk thoroughly until the mixture is smooth and fully incorporated, with no visible egg streaks.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can result in dense, tough cupcakes.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs.
- Remove the cupcake tin from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cupcakes are completely cool, prepare the chocolate hazelnut frosting by warming the chocolate hazelnut spread slightly to make it more spreadable.
- Using an offset spatula or piping bag, generously spread or pipe the chocolate hazelnut spread over each cooled cupcake, creating decorative swirls or peaks.
- For optional garnish, sprinkle with a light dusting of ground cinnamon or add chopped hazelnuts on top of the frosting.
- Serve immediately or store in an airtight container at room temperature for up to 3 days.
Tips
- Use room temperature ingredients to ensure smooth mixing and optimal texture.
- Don't overmix the batter - this can lead to tough, dense cupcakes. Mix just until ingredients are combined.
- For extra moisture, consider adding a tablespoon of Greek yogurt to the wet ingredients.
- Test cupcake doneness by inserting a toothpick - it should come out with just a few moist crumbs.
- Allow cupcakes to cool completely before frosting to prevent the chocolate hazelnut spread from melting.
- Warm the chocolate hazelnut spread slightly for easier spreading or piping.
- For a professional look, use a piping bag with a star tip to create beautiful frosting swirls.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 40mg
