Chocolate Pumpkin Cupcakes
Delightful Chocolate Pumpkin Cupcakes combining rich chocolate and warm pumpkin spices, perfect for fall gatherings.
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
For the Frosting
- 1/2 cup cream cheese Room temperature
- 1/4 cup butter Room temperature
- 2 cups powdered sugar
- 1 tsp pumpkin spice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate large bowl, mix together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract.
- Combine the dry and wet ingredients until just mixed. Be careful not to over-mix; lumps are okay.
- Fill each cupcake liner about 2/3 full with the batter.
Baking
- Bake in the preheated oven for 20-25 minutes or until an inserted toothpick comes out clean.
Frosting
- While the cupcakes are baking, prepare the frosting by beating together the cream cheese and butter until smooth.
- Gradually add in the powdered sugar and pumpkin spice until well combined.
- Once the cupcakes are cool, frost them with the cream cheese frosting.
Notes
These cupcakes are delicious on their own, but serving them with vanilla ice cream or a dollop of whipped cream elevates the dessert. Store leftover cupcakes in an airtight container. For the best taste, allow them to come to room temperature before serving. Be cautious not to overmix when combining wet and dry ingredients.