Best 2 Mini Pumpkin Cupcakes With Chocolate Frosting Recipes

Indulge in the delightful symphony of flavors with these enchanting Mini Pumpkin Cupcakes adorned with velvety Chocolate Frosting. These bite-sized treats are a captivating fusion of autumnal charm and classic indulgence. Each cupcake is a canvas of moist pumpkin cake, bursting with warm spices and subtle sweetness, perfectly complemented by the rich and decadent chocolate frosting. Experience a harmonious balance of flavors and textures in every bite, leaving your taste buds captivated and craving more. With this recipe, you'll embark on a culinary journey, creating these delightful cupcakes from scratch. Discover the secrets of achieving a moist and fluffy pumpkin cake batter, and learn the art of crafting a luscious chocolate frosting that will elevate your cupcakes to new heights. Get ready to impress your friends and family with these Mini Pumpkin Cupcakes with Chocolate Frosting, the perfect addition to any fall gathering or festive occasion.

Let's cook with our recipes!

PUMPKIN SPICE CUPCAKES WITH MAPLE FROSTING

Pumpkin Spice Cupcakes with Maple Frosting image

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield 10 cupcakes

Number Of Ingredients 19

Ingredients

1/2 cup vegetable oil, plus extra for greasing the pan
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 extra-large eggs, at room temperature
1 cup canned pumpkin puree (not pie filling)
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
Maple Frosting (recipe follows)
1/2 cup coarsely chopped Heath bars, for serving (two 1.4-ounce bars)
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar

Steps:

Preheat the oven to 350 degrees F. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.
Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and the 1/2 cup vegetable oil. Add the flour mixture and stir to combine.
Scoop the batter into the prepared tins (I use a 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting and sprinkle with the chopped Heath bars.
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners' sugar and mix until smooth.

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

Pumpkin Spice Cupcakes with Cream Cheese Frosting image

This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. -Debbie Wiggins, Longmont, Colorado

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

Ingredients

3/4 cup butter, softened
2-1/2 cups sugar
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 340 calories, Fat 14g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 233mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin or buy canned puree.
Don't overmix the batter. Overmixing can make the cupcakes tough.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting them.
For a richer frosting, use heavy cream instead of milk.
Decorate the cupcakes with sprinkles, chopped nuts, or candy.

Conclusion:

Mini pumpkin cupcakes with chocolate frosting are a delicious and festive treat that is perfect for fall gatherings. They are easy to make and sure to be a hit with everyone who tries them.