Chocolate is a “must have” in my house, especially dark chocolate. So these Chocolate Pumpkin Cupcakes are very welcome around here, not to mention they are pretty darn tasty!
It was one of those days, I seriously wanted something sweet to nibble on and had nothing, NOTHING. I felt all “geesh, seriously!?!?”, and it was then that I decided to go through my older kitchen journals, they are filled with copious notes and recipes that I’ve written down through the years, and a countless number of cut out recipes that are hanging in there for dear life.
While going down my memory lane, I found this recipe from Panera Bread haphazardly placed in my overstuffed journal. It sounded like the perfect treat to make, so all of that to say, these Chocolate and Pumpkin Cupcakes turned out amazing, aside from changing up the frosting a bit to make it easier to spread and pipe.
I don’t know about you, but when it comes to that deep, dark and rich chocolate, I’m a mess!
I wasn’t sure about adding in the pumpkin at first, thinking that it might be too pumpkiny in flavor. My concerns were soon put to rest though, and I have to say that the chocolate and pumpkin are perfectly happy together in these little cupcakes.
When it comes to frosting though, I’m fairly picky. I do not like the kind of frosting that puts “fur” on your teeth, eww. I do however, enjoy a lovely cream cheese frosting that is only “just” sweet and not overpowering to the flavor of the cake. This is one of those lovelies. Let’s just say that I may or may not have had a spoon or two of straight frosting.
Enjoy these sweet, little wonders anytime!
Chocolate and Pumpkin Cupcakes
Yield 15 - 18
Absolutely yummy, Chocolate and Pumpkin Cupcakes topped off with a lovely Pumpkin Cream Cheese Frosting!
For the Frosting:
- 12 oz Cream Cheese, softened
- 6 Tbsp Unsalted Butter, softened
- 3 cups Powdered Sugar
- 1 tsp Pumpkin Pie Spice
- 1/4 cup Pumpkin, Puree (do not use pie filling)
- 2 tsp Vanilla Extract
For the Cupcakes:
- 3 Tbsp Unsalted Butter, softened
- 1 1/4 cups Sugar
- 2 Eggs, room temperature
- 1/2 cup Pumpkin Puree (do not use pie filling)
- 2 tsp Vanilla Extract
- 1 1/2 cups All Purpose Flour
- 2/3 cup Unsweetened Cocoa, I use a dark cocoa
- 2 tsp Pumpkin Pie Spice
- 1 1/2 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/3 cup Buttermilk
- 3 Tbsp Canola Oil
To Make the Frosting:
- In a large bowl of a stand or handheld mixer, beat together the Cream Cheese and Butter.
- Turn off mixer and add in the Powdered Sugar, 1 cup at a time, blending between each addition until well combined.
- Continue to mix and add in the Pumpkin Pie Spice, followed with the Pumpkin Puree and Vanilla Extract until creamy and fluffy. Keep refrigerated until ready to use.
To Make the Cupcakes:
- Preheat the oven to 350°F. Line muffin pan with paper liners.
- In a large bowl of a stand or handheld mixer, cream together the Butter and Sugar until creamy.
- Add in Eggs one at a time mixing well.
- Mix in the Pumpkin Puree and Vanilla.
- Whisk the Flour, Cocoa, Pie Spice, Baking Powder and Soda plus Salt together. Add in to the Sugar mixture, 1 cup at a time mixing well in between additions.
- Finally mix in the Buttermilk and Canola Oil, mixing until all ingredients are well incorporated.
- Fill each muffin cup about 2/3 of the way full (I like to use my 2 inch Ice Cream/Cookie Scoop).
- Bake in the preheated 350°F oven for 20 - 25 minutes or until the tops of cupcakes are starting to "crack" and a toothpick inserted comes out clean.
- Remove from oven and allow to completely cool on cooling rack before frosting.
- You can frost any way you wish, from simply using a knife to spread it over top or fill a piping back fitted with the tip of your preference.
Serve and Enjoy!
If you do not have Buttermilk on hand, you can use the same amount of Milk mixed with 1 tsp Lemon Juice and allowed to rest for about 5 minutes before using. Recipe adapted from Panera Bread