Double Chocolate Pumpkin Cupcakes Recipe

Name: Double Chocolate Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cake flour; 2/3 cup cocoa powder; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup yogurt, plain lowfat; 1 3/4 cups canned pumpkin (15 oz. can); 1 teaspoon white vinegar; 2 teaspoons vanilla extract; 1/2 cup unsalted butter, softened; 1 1/2 cups brown sugar, lightly-packed; 3 large eggs; 1 cup mini chocolate chip

Servings: persons

1 1/2 cups cake flour
2/3 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup yogurt, plain lowfat
1 3/4 cups canned pumpkin (15 oz. can)
1 teaspoon white vinegar
2 teaspoons vanilla extract
1/2 cup unsalted butter, softened
1 1/2 cups brown sugar, lightly-packed
3 large eggs
1 cup mini chocolate chip

1
Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
2
Sift the flour, cocoa, baking powder, baking soda and salt together; set aside. In a separate bowl, stir together the yogurt, pumpkin, vinegar, and vanilla extract, set aside.
3
In a large mixing bowl, and using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Alternately beat in the flour and pumpkin mixtures in thirds (for example, beat in 1/3 flour mixture followed by 1/3 pumpkin mixture and repeat until everything is combined). Fold in the mini chocolate chips.
4
Working quickly, spoon batter into cupcake cups, filling each about 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven and bake approximately 25 minutes. Cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes then remove cupcakes from pans and let cool completely on the wire racks.

1193

kcal

Calories

Fat

165

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 13 ingredients. The key ingredients include: 1 1/2 cups cake flour, 2/3 cup cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Double 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.

Double Chocolate Pumpkin Cupcakes

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