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Pumpkin Cupcakes with Chocolate Frosting

by Laura

It’s time for pumpkin week, a week that I look forward to each year. We are starting off with Pumpkin Cupcakes with Chocolate Frosting. Pumpkin is one of those fall flavors that I love. It also let’s me know we are getting close to my favorite holiday – Thanksgiving.

I love pumpkin in about any form with the exception of pumpkin pie. I have never liked it, and have even tried it several times over the years hoping that I will change my mind. However, it has not happened.

Today’s pumpkin recipe if for pumpkin cupcakes that all begin with a cake mix, with some extra ingredients including pumpkin, buttermilk, and sour cream. These cupcakes are amazingly moist. Then they get topped with a delicious chocolate frosting that has a bit of lightness to it from some whipping cream. The final touch is a sprinkling of mini chocolate chips.

Now, I think these cupcakes are best served chilled. Not right out of the fridge, just refrigerate them and bring them out about 5 minutes before eating them.

Pumpkin Cupcakes with Chocolate Frosting | realmomkitchen.com

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Pumpkin Cupcakes with Chocolate Frosting


Ingredients

Scale
  • 1 (15 oz) can pumpkin
  • 1 Tbsp pumpkin pie spice
  • 3 eggs
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/3 cup canola oil
  • 1 tsp vanilla
  • 1 box yellow cake mix
  • Frosting:
  • 1 cup butter, softened
  • 2/3 cup unsweetened cocoa powder
  • 1 Tbsp vanilla
  • 1/2 cup heavy cream
  • 6 cups powdered sugar
  • mini chocolate chips, for garnish

Instructions

  1. Preheat oven to 325 degrees. Line 24 muffin cups with paper liners and set aside.
  2. In a bowl, whisk pumpkin, pumpkin spice, eggs, sour cream, buttermilk, oil, and vanilla together. Add in the yellow cake mix and stir just until combined. Do not over mix.
  3. Fill the lined muffing cups halfway full with batter. Bake at 325 degrees for 12-15 minutes just until centers barely spring back.
  4. Allow to cool in the pan for 1 minute, then place them on a wire rack to cool completely before frosting.
  5. To prepare the frosting – in a bowl, whip butter and cocoa powder until creamy. Add in vanilla, salt, and heavy cream.
  6. Add in powdered sugar one cup at a time and beat in. Pipe frosting on cupcakes and sprinkle with mini chocolate chips. Makes 24 cupcakes.
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Recipe adapted from Baking with Blondie.

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