Deliciously Spooky: Chocolate Pumpkin Cupcakes Recipe
As the leaves turn and the air becomes crisp, it’s the perfect time to indulge in seasonal treats that celebrate the flavors of fall. One of the most delightful ways to highlight these flavors is through the creation of Chocolate Pumpkin Cupcakes. This recipe marries the rich taste of chocolate with the subtle sweetness of pumpkin, making it a fantastic addition to your fall dessert repertoire. Let’s dive into the components and instructions of this delectable treat, and explore the benefits, tips, and storage methods along the way.
Ingredients
For the Chocolate Pumpkin Cupcakes:
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/4 cup (60 ml) whole milk, at room temperature
- 1/4 cup (62 g) sour cream, at room temperature
- 1/2 cup (122 g) canned pumpkin puree (preferably Libby’s)
- 1 cup (125 g) all-purpose flour, sifted
- 1/4 cup + 2 tbsp (30 g) black cocoa powder, sifted
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (122 g) canned pumpkin puree, dried to 1/4 cup (45 g) (see recipe for explanation)
For the Pumpkin Cream Cheese Frosting:
- 1 cup (224 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, cold
- 2 tsp pumpkin pie spice
- 3 cups (390 g) powdered sugar, sifted
Instructions
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C). Line a cupcake pan with paper liners. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes. Add in the whole egg, egg yolk, and vanilla extract, mixing until well combined.
Next, mix in the milk and sour cream until fully incorporated. Gently fold in the pumpkin puree. In a separate bowl, whisk together the sifted all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 2: Prepare the Dried Pumpkin
For the dried pumpkin component, take the additional 1/2 cup of canned pumpkin puree and spread it out on a lined baking sheet. Bake it in the oven for about 20-30 minutes, stirring occasionally, until it becomes thick and dried. This concentrated flavor will elevate your cupcakes to the next level.
Once dried, mix it into the batter until evenly distributed.
Step 3: Fill and Bake
Spoon the batter into prepared cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Step 4: Make the Frosting
To prepare the pumpkin cream cheese frosting, beat the softened butter and cold cream cheese together until creamy. Add in the pumpkin pie spice, followed by the sifted powdered sugar gradually, mixing until smooth and fluffy.
Step 5: Assemble the Cupcakes
Once the cupcakes are cooled, frost them generously with the pumpkin cream cheese frosting. If desired, sprinkle some additional pumpkin pie spice or black cocoa powder on top for an elegant finish.
Benefits of This Craft
Creating Chocolate Pumpkin Cupcakes from scratch not only allows you to enjoy a delicious treat, but it also offers several benefits. Firstly, baking at home lets you control the ingredients, ensuring that everything is fresh and tailored to your taste. Furthermore, the combination of pumpkin and chocolate is not just delectable but also packs nutritional value. Pumpkin is rich in vitamins A and C, potassium, and fiber, while cocoa powder is loaded with antioxidants. This means you can indulge with a touch of guilt-free pleasure. Additionally, baking can be a therapeutic and creative outlet that can uplift your mood and help you bond with family and friends when shared.
Tips for Success
To ensure that your Chocolate Pumpkin Cupcakes turn out perfectly, keep the following tips in mind:
- Room Temperature Ingredients: Make sure all your ingredients, including eggs, milk, and sour cream, are at room temperature. This helps the batter mix smoothly.
- Do Not Overmix: When combining the wet and dry ingredients, mix until just combined to avoid dense cupcakes.
- Check for Doneness: Ovens can vary, so start checking for doneness a couple of minutes before the suggested baking time.
- Frosting Variations: Feel free to add a splash of maple syrup or some finely chopped nuts to the frosting for added flavor and texture.
What Do They Taste Like?
These Chocolate Pumpkin Cupcakes deliver an incredible flavor experience. The rich chocolate taste is beautifully balanced by the subtle, warm notes of pumpkin and spices. The cupcakes are moist and tender, with a slightly decadent frosting that complements the chocolatey goodness without overpowering it. Each bite is a perfect harmony of flavors, embodying the essence of fall in every morsel.
How to Store
To keep your Chocolate Pumpkin Cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you need to store them for a longer period, consider refrigerating them, where they can last up to a week. For extended storage, these cupcakes freeze well. Wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to three months. When ready to enjoy, simply thaw them at room temperature or in the refrigerator, then frost as desired.
Conclusion
In conclusion, Chocolate Pumpkin Cupcakes are a delightful and unique treat that brings together the warm flavors of fall in a deliciously moist cupcake topped with creamy frosting. This delectable dessert is not only a pleasure for the taste buds but also an enjoyable experience for anyone looking to bake something special. Whether for a special occasion, a festive gathering, or a quiet evening at home, this recipe is sure to impress.
FAQ
Can I substitute the black cocoa powder?
Yes, you can use regular unsweetened cocoa powder if black cocoa is not available, but the color and flavor may differ slightly.
Can I make these cupcakes gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.
Do I need to bake the pumpkin puree for the dried version?
Yes, baking the puree is essential to reduce moisture and concentrate the flavor.
Can I make the frosting ahead of time?
Yes, the frosting can be prepared a day in advance. Store it in an airtight container in the refrigerator and allow it to soften at room temperature before frosting the cupcakes.
With these tips and the delightful recipe, you’re ready to create a batch of Chocolate Pumpkin Cupcakes that will be the hit of any gathering or simply a treat for yourself. Happy baking!
Print
Chocolate Pumpkin Cupcakes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously moist cupcakes combining rich chocolate and sweet pumpkin, topped with creamy pumpkin cream cheese frosting.
Ingredients
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/4 cup (60 ml) whole milk, at room temperature
- 1/4 cup (62 g) sour cream, at room temperature
- 1 cup (125 g) all-purpose flour, sifted
- 1/4 cup + 2 tbsp (30 g) black cocoa powder, sifted
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (122 g) canned pumpkin puree, dried to 1/4 cup (45 g)
- 1 cup (224 g) unsalted butter, softened (for frosting)
- 4 oz (113 g) cream cheese, cold (for frosting)
- 2 tsp pumpkin pie spice (for frosting)
- 3 cups (390 g) powdered sugar, sifted (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Cream together the softened butter and granulated sugar until light and fluffy (3-4 minutes). Add the egg, egg yolk, and vanilla extract, mixing until well combined.
- Mix in the milk and sour cream until fully incorporated, then gently fold in the pumpkin puree.
- In a separate bowl, whisk together flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture until just combined.
- Prepare dried pumpkin by spreading canned pumpkin puree on a lined baking sheet and baking for 20-30 minutes until thick and dried. Mix into the batter.
- Spoon the batter into cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool on a wire rack.
- For frosting, beat together softened butter and cold cream cheese until creamy. Add pumpkin pie spice and gradually mix in powdered sugar until smooth.
- Once cupcakes are cooled, frost generously and sprinkle additional pumpkin pie spice or cocoa powder on top if desired.
Notes
Ensure all ingredients are at room temperature for best results. Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.