Dark Chocolate and Pumpkin Cupcakes Recipe

Name: Dark Chocolate and Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups all-purpose flour; ¼ cup dark cocoa; 1 teaspoon baking soda; ¼ teaspoon iodized salt; 2 teaspoons baking powder; 3 large eggs; 1 teaspoon vanilla extract; 1 ½ cups granulated sugar; 1 cup vegetables or 1 cup canola oil; 1 cup pumpkin puree; 3 cups powdered sugar; 5 tablespoons butter, softened; 1 teaspoon vanilla; 5 tablespoons milk

Servings: persons

1 ¾ cups all-purpose flour
¼ cup dark cocoa
1 teaspoon baking soda
¼ teaspoon iodized salt
2 teaspoons baking powder
3 large eggs
1 teaspoon vanilla extract
1 ½ cups granulated sugar
1 cup vegetables or 1 cup canola oil
1 cup pumpkin puree
3 cups powdered sugar
5 tablespoons butter, softened
1 teaspoon vanilla
5 tablespoons milk

1
Preheat oven to 350 degrees.
2
Line a cupcake tin with cupcake liners and set aside.
3
Sift together flour, cocoa powder, baking soda, salt and baking powder.
4
In another bowl whisk together eggs, vanilla, sugar and oil.
5
Slowly whisk dry ingredients into into sugar mixture.
6
Fold in pureed pumpkin.
7
Fill cupcake liners 2/3 full with batter.
8
Bake for 10-12 minutes or until toothpick inserted comes out clean.
9
Allow to cool in cupcake tin for 5 minutes.
10
Remove from cupcake tin and place on cooling rack to cool completely.
11
For the frosting:.
12
Beat together powdered sugar and butter until fluffy.
13
Add in vanilla and milk.
14
Beat together until stiff and spreadable.
15
Separate into different bowls and add a few drops of different colored food coloring.
16
Spread frosting on cupcakes or use a piping bag.

1626

kcal

Calories

Fat

211

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 14 ingredients. The key ingredients include: 1 ¾ cups all-purpose flour, ¼ cup dark cocoa, 1 teaspoon baking soda, ¼ teaspoon iodized salt, and more.

Yes, Dark Chocolate and 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.

Dark Chocolate and Pumpkin Cupcakes

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