Chocolate Pumpkin Cupcakes Recipe
Introduction
Chocolate Pumpkin Cupcakes combine the rich flavor of chocolate with the subtle sweetness of pumpkin, creating a delightful treat perfect for any season. These moist and flavorful cupcakes are easy to make and sure to please both kids and adults.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup cocoa powder or melted chocolate
- 3/4 cup granulated sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Step 2: In a mixing bowl, combine the flour, pumpkin puree, chocolate, and sugar; mix until fully incorporated and smooth.
- Step 3: Pour the batter evenly into the cupcake liners, filling each about two-thirds full.
- Step 4: Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5: Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra moisture, add a tablespoon of vegetable oil or melted butter to the batter.
- Substitute half the flour with whole wheat flour for a nuttier flavor.
- Add a pinch of cinnamon or pumpkin pie spice to enhance autumn flavors.
- Top with cream cheese frosting for a classic finish.
Storage
Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Thaw frozen cupcakes at room temperature before serving. Reheat briefly in the microwave for a warm treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and is often the most convenient option.
How can I make these cupcakes dairy-free?
Use dairy-free chocolate and replace any butter with a plant-based oil or margarine to make the cupcakes suitable for a dairy-free diet.
PrintChocolate Pumpkin Cupcakes Recipe
Delightful chocolate pumpkin cupcakes that combine the rich flavors of cocoa and pumpkin, creating a moist and spiced treat perfect for fall or any festive occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the Batter: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and cocoa. In a separate bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla extract until smooth and well combined. Gradually fold the dry ingredients into the wet mixture, stirring gently just until combined to avoid overmixing, which can toughen the cupcakes.
- Fill the Cupcake Liners: Line a muffin tin with cupcake liners and evenly distribute the batter into each liner, filling about two-thirds full to allow room for rising during baking.
- Bake the Cupcakes: Preheat your oven to 350°F (175°C). Place the muffin tin in the center rack of the oven and bake for approximately 18-22 minutes until a toothpick inserted in the center comes out clean, indicating the cupcakes are set and cooked through.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting or serving.
Notes
- You can add spices like cinnamon, nutmeg, or cloves to enhance the autumn flavor of the cupcakes.
- For a richer taste, use melted butter instead of oil.
- To make frosting, consider cream cheese or chocolate ganache for a complementary topping.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: chocolate pumpkin cupcakes, fall dessert, moist cupcakes, pumpkin desserts, chocolate cake
