Description
These Pumpkin Chocolate Cupcakes are moist, flavorful, and perfect for fall or any occasion. Combining the warm spices of pumpkin with rich chocolate chips and a creamy cocoa frosting, these cupcakes are a delightful treat that’s easy to make and sure to impress.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 cup semi-sweet chocolate chips
Chocolate Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves to evenly distribute the leavening agents and spices.
- Cream Sugars and Wet Ingredients: In a separate bowl, cream together the granulated sugar and light brown sugar until light and fluffy. Then beat in the unsweetened applesauce, vegetable oil, eggs, and vanilla extract until well combined.
- Combine and Add Pumpkin and Chocolate Chips: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined to avoid overmixing. Fold in the pumpkin puree and semi-sweet chocolate chips gently.
- Fill Muffin Liners and Bake: Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Let cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Chocolate Frosting: While the cupcakes cool, beat the softened unsalted butter until light and fluffy. Gradually add powdered sugar and cocoa powder, alternating with milk, and beat until smooth and creamy. Stir in vanilla extract and a pinch of salt. Adjust consistency with additional milk or powdered sugar if needed.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them evenly with the chocolate frosting. Optionally, garnish with chocolate shavings, sprinkles, or mini chocolate chips for extra decoration.
- Store: Store frosted cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to keep them fresh.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- You can substitute vegetable oil with melted coconut oil for a different flavor.
- For extra chocolaty cupcakes, add more chocolate chips or use dark chocolate chips.
- Optional garnish ideas include chopped nuts, chocolate shavings, or festive sprinkles.
- To make the cupcakes dairy-free, substitute butter with a vegan butter alternative and milk with almond milk or another plant-based milk.
