Nothing says Fall like Pumpkin. I love the smell of pumpkin sweets in the air, I even bought an air freshener for the house so I can soak in the wonderful aroma of the season! There is something about the Fall that makes me want to curl up with a delicious pumpkin dessert and binge watch Gilmore Girls from start to finish. I don’t know why… maybe it’s that Lorelai and Rory loved this time of year as much as I do, or maybe I’m just looking for an excuse to watch that show for the hundredth time.
Anyhow, I think there is something about that Pumpkin flavor evokes the wonderful memories that come with this time of year. Time together with family, the leaves changing, the chill in the air… it’s the perfect time of year. For my first pumpkin recipe, I wanted to try something new. I’ve seen a few chocolate pumpkin recipes out there and it almost sounds too good to be true; I mean, chocolate AND pumpkin all in one little cupcake… the idea gives me goose bumps! But, I’m happy to report, it is possible and it is SO delicious!
Chocolate Pumpkin Cupcakes
From Simply Alicia
Makes 12 cupcakes
- 3/4 cups Unbleached All-Purpose Flour
- 1/3 cups Cocoa Powder
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Sea Salt
- 1/4 cup Vanilla Greek Yogurt
- 1/2 cup Canned Pumpkin
- 1 teaspoon Vanilla Extract
- 6 Tablespoons Salted Butter, softened
- 1/4 cup Brown Sugar
- 3/4 cup Granulated Sugar
- 2 large Eggs
- Preheat oven to 325˚F. Line cupcake pan with liners.
- In a mixer, beat 6T butter and 1/4c brown sugar and 3/5c sugar until light and fluffy, about three minutes.
- Add in 2 eggs, one at a time, until fully incorporated.
- In a medium bowl, sift the 3/4c flour, 1/3c cocoa, 1t baking powder, 1/2t baking soda, and 1/4t salt together, set aside.
- Stir 1/4c yogurt, 1/2c pumpkin, and 1t vanilla extract together in a small bowl.
- Reduce mixer speed to low and alternately beat in the flour and yogurt mixtures in thirds, starting and ending with flour.
- Bake for 18-25 minutes, depending on your oven. Remove once toothpick inserted into center comes out clean, or center springs back when touched. Let cool.
- Wrap cupcakes with seran wrap and aluminum foil in the pan and freeze until 24 hours prior to your event.
Pumpkin Buttercream Frosting
From Wine and Glue
Makes enough for 12 cupcakes
- 4 Tablespoons unsalted butter, at room temperature
- 1/2 cup 100% pumpkin puree
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 5 cups powdered sugar
- Slowly cream together the 4T butter and the 1/2c pumpkin using a whisk attachment. (Note: I wasn’t able to get it to a completely smooth mixture even after several minutes of my mixer on medium, so just get it as close to combined as possible.)
- Beat in the 1/2t vanilla, then the 1/2t cinnamon, then the 1/4t nutmeg.
- Slowly add the 5c powdered sugar about a cup at a time until you are able to get it to the right consistency.
- Frost your cupcakes and enjoy! If you did freeze your cupcakes, make sure you pull them out to frost 24 hours before serving. You can refrigerate overnight.
I hope you enjoy your delicious chocolate pumpkin cupcakes as much as I do!