Description
These moist and delicious Pumpkin Chocolate Cupcakes combine the warm spices of fall with rich chocolate for a perfect seasonal treat. Topped with a creamy chocolate frosting, they’re ideal for parties, holidays, or any time you want a comforting dessert with a hint of pumpkin goodness.
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: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking the cupcakes.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening agents.
- Cream Sugars and 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 fully combined for a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cupcakes tender. Fold in the pumpkin puree and semi-sweet chocolate chips gently.
- Fill 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 in the center comes out clean. Allow cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: While cupcakes cool, beat softened unsalted butter until light and fluffy. Gradually add powdered sugar and cocoa powder, alternating with milk, until the frosting is smooth and creamy. Stir in vanilla extract and a pinch of salt for flavor. Adjust consistency by adding more milk or powdered sugar as needed.
- Frost Cupcakes: Once the cupcakes are completely cooled, frost them generously with the prepared chocolate frosting. Optionally, garnish with chocolate shavings, sprinkles, or mini chocolate chips for decorative flair.
- Storage: Store frosted cupcakes in an airtight container at room temperature for up to 3 days or keep refrigerated for up to one week to maintain freshness.
Notes
- Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
- Use quality semi-sweet chocolate chips for the best chocolate flavor.
- You can substitute vegetable oil with melted coconut oil for a slight variation in flavor.
- For a less sweet frosting, reduce powdered sugar slightly and adjust milk for desired consistency.
- These cupcakes freeze well without frosting; freeze cooled cupcakes in a sealed container and frost after thawing.
