Chocolate Pumpkin Cupcakes Recipe

Name: Chocolate Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CUPCAKES; 1 1/2 cups sugar; 1/2 cup buttermilk; 1/2 cup vegetable oil; 2 large eggs, at room temperature; 3/4 cup canned pumpkin; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 2 cups flour; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; FROSTING; 8 ounces mascarpone cheese; 1/4 teaspoon pumpkin pie spice; 2 tablespoons canned pumpkin; 1/2 teaspoon vanilla extract; Pinch of salt; 1 1/4 cups powdered sugar; TOPPING; About 1 1/2 cups sweetened whipped cream; 22 chocolate pastilles*

Servings: persons

CUPCAKES
1 1/2 cups sugar
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs, at room temperature
3/4 cup canned pumpkin
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
FROSTING
8 ounces mascarpone cheese
1/4 teaspoon pumpkin pie spice
2 tablespoons canned pumpkin
1/2 teaspoon vanilla extract
Pinch of salt
1 1/4 cups powdered sugar
TOPPING
About 1 1/2 cups sweetened whipped cream
22 chocolate pastilles*

1
Make cupcakes: Preheat oven to 350u00b0. In a medium bowl, with a mixer on medium speed, beat sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla until well blended.
2
Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl. Gradually add to wet mixture, beating on medium speed until smooth.
3
Line muffin pans with muffin cups and fill each cup with 3 tbsp. batter. Bake until a toothpick inserted in centers comes out clean, 25 minutes. Cool completely.
4
Make frosting: In a medium bowl, beat mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Beat in powdered sugar. Chill until firm, 1 hour. Spread on cupcakes and top each with whipped cream and a pastille. Chill until frosting is firm, about 30 minutes.
5
*Find chocolate pastilles in the baking aisle at well-stocked grocery stores.
6
Note: Nutritional analysis is per cupcake.

4468

kcal

Calories

250

Fat

500

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: CUPCAKES, 1 1/2 cups sugar, 1/2 cup buttermilk, 1/2 cup vegetable oil, and more.

Yes, Chocolate Pumpkin Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Pumpkin Cupcakes

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