Description
These Pumpkin Chocolate Cupcakes are moist, flavorful, and perfect for fall or any occasion. Combining the warm spices of pumpkin with rich chocolate chips and a luscious chocolate frosting, these cupcakes offer a delightful treat that’s easy to make and sure to impress.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 cup semi-sweet chocolate chips
Chocolate Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners, ensuring easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening agents.
- Cream Sugars and Combine Wet Ingredients: In a separate bowl, cream the granulated sugar and brown sugar until light and fluffy. Then beat in the unsweetened applesauce, vegetable oil, eggs, and vanilla extract until well combined, creating a smooth batter base.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined to avoid overmixing. Gently stir in the pumpkin puree and semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Liners and Bake: Spoon the batter into the prepared muffin liners, filling each about two-thirds full. Bake for 18-20 minutes or until a wooden skewer inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Prepare Chocolate Frosting: While the cupcakes cool, beat the softened unsalted butter until light and fluffy. Gradually add the powdered sugar and cocoa powder, alternating with milk, and continue to beat until smooth and creamy. Stir in vanilla extract and a pinch of salt. Adjust the frosting consistency with additional milk or powdered sugar as needed to achieve a spreadable texture.
- Frost Cupcakes: Once the cupcakes have cooled completely, generously frost each cupcake with the prepared chocolate frosting. Optionally, garnish with chocolate shavings, sprinkles, or mini chocolate chips for added decoration.
- Store Properly: Store the frosted cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to one week to maintain freshness.
Notes
- Make sure cupcakes are completely cool before frosting to prevent the frosting from melting.
- You can substitute vegetable oil with melted coconut oil for a different flavor profile.
- For a dairy-free option, use dairy-free butter and milk alternatives.
- To enhance the chocolate flavor, you can add a teaspoon of espresso powder to the batter.
- Optional garnishes like chocolate shavings or mini chocolate chips add texture and visual appeal.
