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Welcome to Sweet Emily, where we make baking simple for everyone! As the leaves turn and the air grows crisp, there’s nothing quite like the comforting aroma of fall spices. This season brings a delightful bounty of pumpkin dessert recipes, perfect for any occasion. From classic pies to innovative treats, pumpkin is incredibly versatile. Today, we’re sharing a foolproof recipe for incredibly moist Pumpkin Chocolate Cupcakes, sure to become your new autumn favorite.
Why You’ll Love These Pumpkin Chocolate Cupcakes
You’re going to adore these pumpkin dessert recipes, especially our featured cupcakes.
- Perfectly Moist & Spiced: Each bite bursts with warm fall spices and a wonderfully moist texture.
- Rich Chocolate Buttercream: The creamy, decadent chocolate frosting perfectly complements the pumpkin.
- Easy to Follow: Our step-by-step guide ensures success, even for beginner bakers.
- Great for Fall Gatherings: These cupcakes are an instant crowd-pleaser, ideal for any seasonal celebration.
Ingredients
These delightful pumpkin dessert recipes start with fresh, quality ingredients.
- For the Pumpkin Cupcakes:
- 1 cup (125g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1 cup (225g) canned pumpkin puree (not pie filling)
- 1 teaspoon pure vanilla extract
- For the Chocolate Buttercream:
- 1 cup (226g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1/2 cup (41g) unsweetened natural or Dutch-process cocoa powder
- 3 Tablespoons (45ml) heavy cream or milk, at room temperature
- 1/8 teaspoon salt
- 2 teaspoons pure vanilla extract
- Optional: salted caramel for garnish
Notes & Substitutions
It is important to understand the distinctions between ingredients for successful baking. Canned pumpkin puree is essential; avoid pumpkin pie filling, which already contains spices and sugar, unlike pure pumpkin. For a twist, replace some oil with applesauce or fold chocolate chips into the batter before baking.
Equipment
Gather these simple tools to make your baking journey smooth.
- 12-cup muffin pan
- Cupcake liners
- Large mixing bowls
- Whisk
- Electric mixer (handheld or stand)
- Piping bag (reusable or disposable)
- Wilton 1M piping tip (optional)
- Cupcake carrier (for storage)
Instructions
Follow these simple steps to create perfect pumpkin dessert recipes like our Pumpkin Chocolate Cupcakes.
- Prep Oven & Pan: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This step ensures even baking and easy removal.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Mix these thoroughly until well combined, then set the bowl aside.
- Combine Wet Ingredients: In a separate large bowl, whisk together the canola or vegetable oil, large eggs, brown sugar, canned pumpkin puree, and pure vanilla extract. Continue whisking until all the wet ingredients are smooth and fully incorporated.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Use an electric mixer on low speed or a whisk to combine them. Mix just until the batter comes together and no dry streaks remain. Be careful not to overmix; the batter will be thick.
- Bake Cupcakes: Spoon or pour the batter evenly into the prepared cupcake liners, filling each only 2/3 full. Filling them correctly prevents overflowing during baking. Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Once baked, remove the muffin pan from the oven. Let the cupcakes cool completely in the pan on a wire rack before attempting to frost them. This is crucial for successful frosting.
- Make Buttercream: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened unsalted butter on medium speed for about 2 minutes until it becomes light and creamy.
- Add Frosting Ingredients: Gradually add the confectioners’ sugar, unsweetened cocoa powder, heavy cream, salt, and pure vanilla extract to the butter. Start on low speed to avoid a cloud of sugar.
- Beat Frosting: After mixing on low for 30 seconds, increase the mixer speed to high. Beat the frosting for 1 full minute until it becomes fluffy and light.
- Adjust Frosting: If your frosting seems too thin, beat in another 1/4 cup of confectioners’ sugar or cocoa powder. If it’s too thick, add an extra tablespoon of heavy cream or milk until it reaches your desired consistency. Taste and add a pinch more salt if it’s too sweet.
- Frost & Garnish: Once your cupcakes are completely cool, frost them as desired. I used a Wilton 1M piping tip for a beautiful swirl. For an extra touch of indulgence, top your frosted cupcakes with a drizzle of salted caramel.
Pro Tips & Troubleshooting
Achieving perfect homemade pumpkin dessert recipes is easy with these helpful tips.
- Measure Accurately: Always spoon your flour into the measuring cup and level it off. This prevents dry cupcakes.
- Room Temperature Ingredients: According to culinary experts, using room temperature ingredients allows for better emulsification and a smoother, more uniform batter and frosting.
- Don’t Overmix: Overmixing develops gluten, leading to tough, dry cupcakes. Mix just until combined.
- Fill Liners Correctly: Filling liners 2/3 full prevents overflow and ensures uniform cupcake tops.
- Cool Completely: Always allow cupcakes to cool fully before frosting. Warm cupcakes will melt your beautiful buttercream.
- Prevent Sinking Frosting: Make sure cupcakes are completely cool; otherwise, frosting can collapse or slide off.
Serving, Storage, & Variations
These homemade pumpkin dessert recipes are perfect with coffee or as a delightful snack. Serve them as an elegant dessert at any fall gathering.
- Storage (Unfrosted): Store unfrosted cupcakes in an airtight container at room temperature for up to 1 day.
- Storage (Frosted): Keep frosted cupcakes covered in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best texture.
- Freezing: You can freeze both frosted and unfrosted cupcakes for up to 3 months. Wrap them tightly to prevent freezer burn.
- Thawing: Thaw frozen cupcakes overnight in the refrigerator.
- Re-whipping Frosting: If thawed frosting seems stiff, beat it again with your mixer until creamy and smooth.
- Mini Cupcakes: For mini versions, reduce baking time to approximately 12-13 minutes.
Variations
Beyond cupcakes, explore other delightful pumpkin dessert recipes. Try a classic Pumpkin Pie, perhaps with a cheesecake swirl. A Pumpkin Cake or Bundt cake with a rich cream cheese or maple icing is also fantastic. For smaller bites, whip up soft Pumpkin Cookies or delicious Pumpkin Bars topped with streusel or cream cheese frosting.
Nutrition
Below are estimated nutritional values per cupcake for these pumpkin dessert recipes. Please remember that these are approximations and can vary based on specific ingredients and portion sizes.
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 450 kcal |
| Total Fat | 25g |
| Carbohydrates | 55g |
| Protein | 5g |
These values are estimates and should not be considered definitive nutritional advice.
FAQ
- Q: Can I use fresh pumpkin puree?
A: Canned pumpkin puree is often preferred for its consistent texture and moisture content, which is key for these pumpkin dessert recipes. - Q: How do I know when cupcakes are baked?
A: Insert a toothpick into the center of a cupcake; if it comes out clean, they are ready. - Q: Can I make the batter ahead of time?
A: It’s best to bake the batter immediately after mixing for optimal leavening and texture. - Q: Why are my cupcakes dry?
A: Common causes are overmixing the batter or overbaking the cupcakes. Follow instructions carefully. - Q: What other frosting pairs well?
A: Cream cheese frosting, maple buttercream, or a simple cinnamon glaze would also be delicious.
Conclusion
Embrace the comforting flavors of fall with these incredible pumpkin dessert recipes! Our Pumpkin Chocolate Cupcakes offer a perfect blend of warm spices and rich chocolate, making them an irresistible treat for any occasion. Don’t be shy; dive into the joy of homemade baking. We encourage you to try this simple recipe and share the delightful taste of autumn with your loved ones. Happy baking!
Pumpkin Chocolate Cupcakes
Equipment
- Oven
- 12-cup muffin pan
- Cupcake liners
- Large bowl
- Whisk
- Mixer (handheld or stand)
- Paddle or whisk attachment
- Toothpick
- Wilton 1M piping tip (optional)
Ingredients
Cupcakes
- 1 cup all-purpose flour 125g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice store-bought or homemade
- 1/2 cup canola or vegetable oil 120ml
- 2 large eggs at room temperature
- 3/4 cup packed light or dark brown sugar 150g
- 1 cup canned pumpkin puree 225g
- 1 teaspoon pure vanilla extract
Frosting
- 1 cup unsalted butter 226g, softened to room temperature
- 3 and 1/2 cups confectioners’ sugar 420g
- 1/2 cup unsweetened natural or dutch-process cocoa powder 41g
- 3 Tablespoons heavy cream or milk 45ml, at room temperature
- 1/8 teaspoon salt
- 2 teaspoons pure vanilla extract
For Garnish
- salted caramel optional
Instructions
Making the Cupcakes
- Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. In a separate bowl, whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract until combined. Pour the wet ingredients into the dry and mix until just combined; the batter will be thick.
- Spoon the batter into the prepared liners, filling each only 2/3 full. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan before frosting.
Making the Frosting & Finishing
- Beat the softened butter on medium speed until creamy (about 2 minutes). Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute. Adjust consistency with more sugar/cocoa or cream/milk, and add a pinch of salt if too sweet.
- Frost the cooled cupcakes as desired, using a Wilton 1M piping tip if preferred. Optionally top the frosted cupcakes with salted caramel.
- Store any leftover cupcakes covered in the refrigerator for up to 5 days.
Notes
Sofia Ben Ali is a 34-year-old chef from Morocco who has a deep passion for cooking. Inspired by the vibrant flavors of her childhood in Tunis, she pursued her culinary studies in France, where she fell in love with French gastronomy. Today, Sofia runs a successful catering business known for her innovative dishes that beautifully blend Arabian and French flavors. Through cooking classes and social media, she shares her culinary journey, inspiring others to explore the joys of cooking while honoring her rich heritage.
