Indulge in a delightful fusion of autumnal flavors with these Chocolate Pumpkin Cupcakes, a harmonious blend of rich chocolate and warm pumpkin spices. These delectable treats are not just ordinary cupcakes; they are moist and tender, boasting a perfect balance of sweetness and earthiness. Each bite offers a symphony of flavors that will tantalize your taste buds and leave you craving more.
The Chocolate Pumpkin Cupcakes recipe is a culinary masterpiece, meticulously crafted to ensure a moist and fluffy crumb. The secret lies in the combination of pumpkin puree and buttermilk, which lend a velvety texture and subtle pumpkin flavor. The addition of melted chocolate and cocoa powder intensifies the chocolatey goodness, creating a decadent treat that is both indulgent and satisfying.
Accompanying the Chocolate Pumpkin Cupcakes recipe is a luscious Cream Cheese Frosting recipe, the perfect complement to these delightful cupcakes. The frosting is a symphony of tangy cream cheese, sweet butter, and a hint of vanilla, creating a velvety smooth texture that melts in your mouth. The frosting not only enhances the flavor of the cupcakes but also adds a touch of elegance, making them perfect for any occasion.
To elevate your cupcake experience, the article also includes a decadent Chocolate Ganache recipe. This rich and glossy ganache is made with a combination of melted chocolate and heavy cream, resulting in a velvety smooth texture that cascades beautifully over the cupcakes. The ganache adds an extra layer of chocolatey indulgence, making these cupcakes irresistible.
Whether you're a seasoned baker or a novice in the kitchen, the Chocolate Pumpkin Cupcakes recipe is easy to follow, ensuring success even for beginners. With detailed instructions and a comprehensive ingredient list, you'll be able to create these delectable treats with confidence. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with delight.
CHOCOLATE-PUMPKIN CUPCAKES
As I was craving a seasonal treat to use some leftover canned pumpkin, I created this modification of a widely available chocolate cake recipe. These delights are moist and delicious! You may frost with your favorite buttercream or cream cheese frosting and decorate, or leave plain. These babies are so moist, they don't demand frosting.
Provided by MMMICHELLE
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of an electric mixer. Mix briefly until combined. Add pumpkin, milk, canola oil, and vanilla extract; mix on medium speed for 2 minutes. Add water and mix until just blended.
- Spoon batter into the prepared muffin cups, filling each almost all the way to the top.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool in trays for about 10 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.6 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 241.2 mg, Sugar 17.6 g
MINI PUMPKIN CUPCAKES WITH CHOCOLATE FROSTING
Provided by Giada De Laurentiis
Time 1h
Yield 36 mini cupcakes or 12 regular-sized cupcakes
Number Of Ingredients 12
Steps:
- Cupcakes: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 36 mini cupcake molds with paper liners. Set aside.
- In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice. Using an electric hand mixer, beat the mixture on low speed until smooth. Increase the speed to high and beat until light and fluffy, 2 minutes. Using a small ice cream scoop, fill the prepared molds with the batter. Bake until puffed and golden, about 10 to 12 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before frosting, about 20 minutes.
- Frosting: In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream. Using a hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
- Using a small spatula, spread the frosting on top of the cupcakes. Decorate with mini-chocolate chips, sprinkles, colored sugar, and small candies.
CHOCOLATE CUPCAKES WITH PUMPKIN CHEESECAKE FILLING
Chocolate cupcakes with pumpkin cheesecake filling are a delicious combination of rich, moist chocolate cake and a creamy pumpkin smoothness inside.
Provided by Culinary Envy
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Place cream cheese, 1/3 cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. Beat using an electric mixer until thoroughly combined and no lumps remain. Stir in chocolate chips.
- Whisk flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a large bowl. Mix in water, oil, vinegar, and vanilla extract until batter is well blended.
- Fill muffin cups 1/2-full with batter; top with 1 tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 40.1 g, Cholesterol 36 mg, Fat 15.5 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 6.6 g, Sodium 289.2 mg, Sugar 26.2 g
CHOCOLATE PUMPKIN CAKE AND CUPCAKES
I found this recipe in Country Living Magazine about 4 yrs ago. I tried it out when my Ex's job had a contest requiring you to decorate, and use a pumpkin. I actually gutted, and carved a pumpkin. Lined the inside, and then layered the cake cubes with the Orange Cream Cheese Frosting. We actually won 2nd Place! Every time I make this cake, everyone asks for the recipe. Enjoy!
Provided by jennifer a.
Categories Dessert
Time 1h10m
Yield 1 One 8-inch 3-layer cake or 36 cupcakes, 18 serving(s)
Number Of Ingredients 15
Steps:
- Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
- Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
- Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.).
- Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.
DOUBLE CHOCOLATE PUMPKIN CUPCAKES
Steps:
- 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. 5. While cupcakes are cooling, prepare cream cheese frosting (recipe follows). When cupcakes are completely cool, spread with frosting. 6. In a medium bowl, beat together cream cheese, butter, powdered sugar, vanilla, cinnamon, and nutmeg. If frosting is too soft, chill in fridge for 15-20 minutes.
Tips:
- Prep before you bake: Before you start baking, ensure you have all the ingredients and equipment you need. This will help ensure the cupcakes are made efficiently and correctly.
- Measuring ingredients accurately: Use a kitchen scale to measure ingredients precisely. Accurate measurements are crucial for the success of the cupcakes.
- Mixing the batter: Mix the dry ingredients thoroughly before adding wet ingredients. Overmixing the batter can result in dense cupcakes.
- Filling the cupcake liners: Fill the cupcake liners only ¾ full to prevent overflowing during baking.
- Baking the cupcakes: Bake the cupcakes at the specified temperature and for the prescribed duration. Over-baking can result in dry cupcakes.
- Cooling the cupcakes: Let the cupcakes cool completely before frosting them. Warm cupcakes can cause the frosting to melt.
- Storing the cupcakes: Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cupcakes for up to 2 months.
Conclusion:
These chocolate pumpkin cupcakes are a delightful treat that combines the rich flavors of chocolate and pumpkin. They are easy to make and perfect for any occasion. The soft and moist texture, coupled with the creamy chocolate frosting, makes these cupcakes irresistible. With the step-by-step instructions and comprehensive tips provided in this recipe, you can create delectable chocolate pumpkin cupcakes that will impress your friends and family. So, preheat your oven and get ready to indulge in the deliciousness of these autumn-inspired treats!
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