Best 3 Double Chocolate Pumpkin Cupcakes Recipes
Indulge in a delightful symphony of flavors with our double chocolate pumpkin cupcakes, a captivating fusion of rich chocolate indulgence and the seasonal charm of pumpkin. These delectable treats are not just ordinary cupcakes; they are an explosion of textures and flavors that will tantalize your taste buds. The moist and fluffy chocolate cake batter, infused with the warmth of pumpkin puree, creates a perfect balance between the two flavors. Each cupcake is crowned with a luscious double chocolate ganache, a decadent frosting that takes the chocolate experience to new heights. But that's not all; these cupcakes come with three additional frosting options: a classic cream cheese frosting, a luscious maple frosting, and a zesty orange frosting. Each frosting adds a unique dimension to the cupcakes, allowing you to customize them to your liking. Whether you prefer the tangy cream cheese, the sweet maple, or the vibrant orange, these frosting options will elevate your cupcake experience.
Let's cook with our recipes!
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
DOUBLE CHOCOLATE PUMPKIN CUPCAKES
Another great pumpkin recipe! I used a cream cheese frosting with this one. I think I'll make these for my youngest child's school fall festival and put some of those cute orange pumpkin candies in the center of each cupcake.
Provided by Kelly
Categories Dessert
Time 45m
Yield 24 Cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 179.5, Fat 7.4, SaturatedFat 4.3, Cholesterol 37.9, Sodium 195, Carbohydrate 28, Fiber 1.9, Sugar 18.4, Protein 2.9
QUICK DOUBLE CHOCOLATE CUPCAKES
Provided by Rachael Ray : Food Network
Categories dessert
Time 23m
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 F. Line two 12-cup standard muffin tins with paper cupcake liners and set aside.
- In a bowl, using an electric mixer, mix the cake mix, 1 1/3 cups water, oil and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a rack to cool.
- When cool, put the White Faux Buttercream out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
- In the bowl of a stand mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift the confectioners' sugar onto the parchment. This helps prevent clumping and makes the mixing easier. Lower the speed of the mixer and, using the parchment as a funnel, pour half the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Once combined, add the remaining sugar with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring.
- Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. Makes 4 cups (enough for 24 cupcakes).
- Yield: about 8 cups, enough for at least 6 dozen cupcakes
- Prep Time: 10 minutes Ease of preparation: easy
Tips:
- For the best results, use pumpkin puree that is freshly made or canned unsweetened pumpkin puree. Avoid using pumpkin pie filling, as it contains added sugar and spices.
- To make sure your cupcakes are moist, don't overmix the batter. Overmixing can result in tough, dry cupcakes.
- If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- To get a rich chocolate flavor, use high-quality cocoa powder. Dutch-process cocoa powder will give you a darker, more intense chocolate flavor than natural cocoa powder.
- Be careful not to overbake the cupcakes. Overbaked cupcakes will be dry and crumbly. A toothpick inserted into the center of a cupcake should come out with just a few moist crumbs attached.
- Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
- If you're short on time, you can use a store-bought chocolate frosting. However, homemade frosting is always better!
Conclusion:
These double chocolate pumpkin cupcakes are the perfect fall treat. They're moist, flavorful, and have a delicious chocolate-pumpkin flavor combination. They're also easy to make, so they're perfect for busy weeknights or weekend baking projects. So next time you're in the mood for something sweet and chocolatey, give these cupcakes a try!
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