Chocolate Pumpkin Cupcakes

three pumpkin decorated cupcakes on tire side stacked on top of each other with more chocolate cupcakes behind.

Chocolate Pumpkin Cupcakes

Indulge in the perfect fall treat! These extra tender and moist chocolate pumpkin cupcakes combine rich chocolate flavor with the seasonal favorite...pumpkin! Easy to make and oh-so-delicious, these cupcakes are sure to be a hit with everyone.

Course: Dessert

Cuisine: American

Prep Time: 35

Cook Time: 20

Total Time: 55

Servings: cupcakes

Calories: 409kcal

Ingredients

Cupcakes

1¾ cups all-purpose flour
2 cups granulated sugar
¾ cup Dutch process cocoa powder sifted
2 teaspoons baking powder
⅔ teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup pumpkin purée

Frosting

1½ cups unsalted butter room temperature
4 cups powdered sugar sifted
⅝ teaspoon salt
1 teaspoon vanilla extract
2 Tablespoons whole milk
orange, green, and brown food coloring

Instructions

Cupcakes

Heat oven to 350℉/177℃.
Line 2 muffin pans with cupcake liners, or spray with baking spray.
In a large bowl, whisk flour, sugar, cocoa powder, baking powder, and salt together. Set aside.
In a medium bowl, whisk pumpkin, eggs, milk, oil, and vanilla together.
Pour wet ingredients over dry ingredients.
Mix well, but don't over beat.
Use a 3 Tablespoon scoop to portion batter into prepared pans.
Bake for 18-20 minutes, or until cupcakes test done.

Frosting

In a stand mixer fitted with the flat beater, beat butter, powdered sugar, and salt until smooth and creamy, about 2-3 minutes.
Add vanilla and milk.
Beat until light and fluffy, about 2-3 more minutes.
Divide frosting into 3 bowls.
Color with orange, green, and brown food coloring with orange being the most, then green, then brown.
Spoon into piping bags fitted with desired tips.

Decorating

Starting at the bottom of the cupcake, pipe a curved line upward, creating one side of the pumpkin. Continue piping curved lines, overlapping slightly, to form the pumpkin shape.
At the top of the cupcake, pipe a small, upright line of brown frosting to create the stem.
With the green frosting, add vines and grass to each pumpkin.

Notes

Make Ahead/Freezing Instructions: These cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. The buttercream (colored or not) can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted and unfrosted cupcakes can be frozen up to 3 months.
Pumpkin: We strongly recommend using canned pumpkin puree (not homemade!) in this recipe. We've found canned provides a better, sweeter flavor. Just be sure it's 100% pure pumpkin puree and not pumpkin pie filling.
Cocoa Powder: Use Dutch-process, not natural cocoa powder for a deeper and richer flavor.
Room Temperature: All refrigerated items (milk, eggs, etc) should be at room temperature (around 70℉) to ensure the batter (and the frosting!) mixes together easily and evenly.
Mini Cupcakes: For 40ish mini cupcakes, bake for about 10-12 minutes (or until done) at the same oven temperature.
Steady Hand: To achieve clean and precise piping, use a piping bag with a sturdy tip. If you are unfamiliar/not confident in your piping skills, try piping on parchment paper before decorating your cupcakes.
Perfect Pumpkin Shape: To create a realistic pumpkin shape, start by piping the left and ride side the cupcake to create two curves. Fill in following the curves of the cupcake, being sure to overlap slightly with each line of frosting.
Add Some Sparkle: For a festive touch, sprinkle some edible glitter or sugar crystals on top of the frosting.

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