Chocolate Pumpkin Cupcakes
Course: DessertCuisine: AmericanDifficulty: Easy24
servings20
minutes18
minutesThese are a hit. I have made them for years and always make them for my children’s classes at Halloween. The kids gobble them up. When making them for children I always decorate them with fun Halloween decorations. For adults, I do use the chocolate pastilles. I love the flavors of a moist chocolate cupcake and the creamy pumpkin mascarpone frosting. The pumpkin flavor is subtle, it adds a warm quality to the cupcake. This is a delightful morsel and delicious from Halloween to Thanksgiving.
Ingredients
1 1/2 cups sugar
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs, room temperature
3/4 cup canned pumpkin
1/2 teaspoon salt
1 teaspoon double vanilla
2 cups flour
3/4 cup unsweetened cocoa powder, such as Hershey’s
2 teaspoons baking soda
1 teaspoon baking powder
- Frosting
8oz mascarpone cheese
1/4 teaspoon pumpkin pie spice
2 Tablespoons canned pumpkin
1/2 teaspoon vanilla
Pinch of salt
1 1/4 cups powdered sugar
- Topping
1 1/2 cups whipping cream
24 chocolate pastilles or chocolate orange sprinkles
Directions
- Preheat oven to 350. Using an electric hand mixer, beat together sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla in a medium bowl until blended.
- In another bowl, whisk together flour, cocoa, baking soda, and baking powder. Gradually add to wet ingredients, beating on medium speed until smooth.
- Line a muffin pan with festive cupcake liners and fill each about halfway full. Bake until a toothpick inserted into the middle comes out clean, about 18-20 minutes. Cool Completely. (You can make these the day before)
- For the Frosting: In a medium bowl, beat the mascarpone, pumpkin pie spice, pumpkin, vanilla and salt with a mixer until smooth. Beat the powdered sugar in slowly, Chill until firm, about 1 hour. Spread on cupcakes and top with whipped cream and either sprinkle with chocolate orange sprinkles or top with a chocolate pastilles. Chill cupcakes for about 30 minutes.
