Chocolate Pumpkin Spice Cupcakes
Chocolate Pumpkin Spice Cupcakes are one of our favorite desserts. I start this recipe by mixing up an easy chocolate and pumpkin cupcake batter. Then, I make a fluffy and sweet marshmallow frosting. And sometimes I even toast the frosting with a kitchen torch. We like these cupcakes for several reasons. First of all, I like that I can make the cupcakes and frosting in just about thirty minutes. Secondly, I like that these pumpkin cupcakes use ingredients that I always have in my pantry. Thirdly, I like how festive these pumpkin cupcakes are for both autumn and Halloween. And, lastly, we all love the delicious pumpkin and chocolate flavors in these cakes.
The Equipment I Used
- An Electric Mixer- You can mix the cupcakes with just a spoon, but you’ll need an electric beater or mixer to make the frosting.
- A Kitchen Torch- You’ll need this if you wish to toast the marshmallow frosting. I love my Culinary Jo Chef kitchen torch.
- A Food Scale- For perfect baking results, use a scale to weigh your flour, sugar, and pumpkin.
- A Cupcake Pan- You’ll need this pan and cupcake liners.
- A Pastry Bag- This is optional, but you can use it to pipe on the frosting.
The Ingredients Needed for Chocolate Pumpkin Spice Cupcakes
- Flour- Be sure to use all-purpose flour.
- Cocoa Powder- I used Hershey’s powder.
- Pumpkin- Use pumpkin puree, not pumpkin pie mix.
- Cream of Tartar- You can find this with the spices at your market.
How I Made my Cupcakes
- First, I baked the cupcakes.
- Next, I made the frosting. It’s important to make sure the bowl doesn’t make contact with the simmering water. Also, start beating the frosting on low, and gradually increase the speed to high.
If you like pumpkin, you need to try these scrumptious Chocolate Pumpkin Spice Cupcakes.
Chocolate Pumpkin Spice Cupcakes
Equipment
- 1 12 cup cupcake pan
- cupcake liners
Ingredients
- 1⅓ cups all purpose flour (160g)
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 tsp. pumpkin spice
- 6 tbsp. cocoa powder
- 8 tbsp. unsalted butter (112g)
- 1 cup sugar (200g)
- 8 ounces pumpkin puree (220g)
- 2 tsp. vanilla extract
- 2 large eggs, at room
Instructions
- Preheat the oven to 350 degrees. Line the cupcake pan with the cupcake liners.
- Sift together the flour, baking soda, salt, pumpkin spice, and cocoa powder into a small bowl. Set aside.
- In a three quart saucepan, melt the butter on low heat. Remove from the heat, and add the sugar, pumpkin, vanilla, and eggs.
- Stir in the dry ingredients, just until combined. Fill the cups of the pan with the batter and bake for 20 minutes or until the cakes bounce back when pressed. Cool 5 minutes in the pan on a rack, and then remove from the pan to the rack to finish cooling. Top with frosting.
Light and Creamy Marshmallow Frosting
Equipment
- an electric mixer
Ingredients
- 2 large egg whites
- ¼ tsp. cream of tartar
- ⅓ cup granulated sugar (66g)
- 1 tsp. vanilla extract
Instructions
- Place a metal bowl over a pot of simmering water. Make sure the bowl doesn't touch the water. Add all the ingredients except for the vanilla. Whisk for four minutes.
- Pour the bowl into the bowl of your electric mixer with the balloon whisk attached. Add the vanilla and beat for four minutes or until stiff peaks form.
- Spread some frosting on each cupcake or use a pastry bag to swirl on the cupcakes. You can also use a kitchen torch to toast the frosting.
