Indulge your taste buds with our Pumpkin Chocolate Chip Cupcakes with Dark Chocolate Frosting. Bursting with the warm, aromatic flavors of fall spices, these cupcakes are moist, flavorful, and studded with mini chocolate chips. Topped with a rich, silky dark chocolate frosting, they are the perfect treat for any occasion.
Photos of Pumpkin Cupcakes with Frosting Recipe
While most ingredients in this recipe are pantry staples like flour, eggs, and baking powder, you might need to make a trip to the supermarket for a couple of special items. The recipe calls for pure pumpkin puree, not to be confused with pumpkin pie filling, which is already sweetened and spiced. Also, you'll need pumpkin pie spice, a warm blend of spices usually including cinnamon, nutmeg, ginger, and allspice. If you can't find it, you can make your own at home.
Ingredients for Pumpkin Chocolate Chip Cupcakes with Dark Chocolate Frosting
All-purpose flour: The base of the cupcake batter, providing structure.
Baking powder and baking soda: Leavening agents that help the cupcakes rise.
Salt: A flavor enhancer that intensifies the sweet flavors.
Ground cinnamon and pumpkin pie spice: They provide the warm, aromatic flavor associated with fall desserts.
Dark brown sugar: Adds sweetness and a hint of molasses flavor.
Eggs: Provide structure and stability to the batter, as well as richness.
Pure pumpkin puree: Adds flavor, moisture, and orange color to the cupcakes.
Vegetable oil: Keeps the cupcakes moist.
Milk: Adds moisture and helps lighten the batter.
Vanilla extract: Enhances all the flavors.
Mini chocolate chips: Add a sweet, chocolatey bite.
Confectioners’ sugar: The base of the frosting, making it sweet and smooth.
Unsweetened cocoa powder: Provides the rich, chocolate flavor in the frosting.
Unsalted butter: Creates a creamy, spreadable consistency for the frosting.
Heavy cream: Gives the frosting its rich, creamy texture.
One reader, Isiahi Morey says:
These pumpkin cupcakes with frosting are a game-changer! The cupcakes are moist and flavorful, and the chocolate frosting is the perfect complement. The recipe is easy to follow, and the end result is a delicious treat that everyone will love. I highly recommend giving it a try!
Techniques Required for Pumpkin Cupcakes With Frosting Recipe
How to prepare the cupcake batter: Combine the dry ingredients in a large bowl and the wet ingredients in a separate bowl. Then, mix the wet ingredients into the dry ingredients until just combined. Fold in the chocolate chips.
How to bake the cupcakes: Spoon the batter into the prepared muffin pans and bake at 350 degrees F for 17 to 18 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
How to make the dark chocolate frosting: Sift together the confectioners’ sugar and cocoa powder to remove any lumps. Then, beat the butter until fluffy, gradually adding the sifted sugar-cocoa powder mix alternately with the heavy cream and vanilla. Adjust the consistency with more powdered sugar or a pinch of salt if needed.
How To Make Pumpkin Cupcakes with Frosting
These moist and fluffy pumpkin cupcakes makes for a decadent treat, packed with sweet chocolate chips inside and dark chocolate frosting on top.
Serves:
Ingredients
For Pumpkin Chocolate Chip Cupcakes:
- 1¾cupsall-purpose flour,spooned and leveled
- 1tspbaking powder
- 1tspbaking soda
- ½tspsalt
- 1½tspground cinnamon
- 1tsppumpkin pie spice
- ⅔cupdark brown sugar,packed
- 2large eggs
- 1cuppure pumpkin puree
- ½cupvegetable oil
- ⅓cupmilk
- 1tsppure vanilla extract
- ½cupmini chocolate chips
For Dark Chocolate Frosting:
- 2¾cupsconfectioners’ sugar
- ⅔cupunsweetened cocoa powder
- 6tbspunsalted butter,softened to room temperature
- 6tbspheavy cream
- 1tsppure vanilla extract
Instructions
-
Preheat the oven to 350 degrees F. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.
Cupcakes:
-
In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside.
-
In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined.
-
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter. Fold in the chocolate chips.
-
Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping.
-
Bake for 17 to 18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Frosting:
-
Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.
-
With a handheld stand mixer, beat the butter at medium speed until fluffy for about 2 minutes. Gradually add the sifted sugar-cocoa powder mix alternately with the heavy cream and vanilla.
-
Beat on low speed after each addition. Add more powdered sugar if the frosting is too dark. Add a pinch of salt if the frosting is too sweet.
-
Frost the cooled cupcakes, serve, and enjoy!
Recipe Notes
Cover the frosted cupcakes and store them at room temperature or in the refrigerator for up to 4 days.
Nutrition
- Calories: 383.54kcal
- Fat: 18.83g
- Saturated Fat: 7.01g
- Trans Fat: 0.28g
- Monounsaturated Fat: 8.24g
- Polyunsaturated Fat: 1.88g
- Carbohydrates: 52.45g
- Fiber: 2.83g
- Sugar: 36.04g
- Protein: 4.28g
- Cholesterol: 50.24mg
- Sodium: 224.67mg
- Calcium: 71.52mg
- Potassium: 151.57mg
- Iron: 1.91mg
- Vitamin A: 218.36µg
- Vitamin C: 0.86mg
Technique Tip for Perfect Pumpkin Cupcakes
When making these pumpkin chocolate chip cupcakes, ensure that you do not overmix the batter. Overmixing can lead to a dense and chewy texture, rather than the desired light and fluffy one. It's best to mix until the dry and wet ingredients are just combined. Also, when making the dark chocolate frosting, if you find it too sweet or too dark, don't hesitate to adjust the amount of confectioners’ sugar or cocoa powder to suit your taste. Remember, baking is both an art and a science, so feel free to experiment and make it your own!
Time-Saving Tips for Making Pumpkin Cupcakes
Prep ahead: Prepare the dry and wet ingredients separately the night before. Store them in airtight containers in the fridge to save time on the day of baking.
Use a mixer: Utilize an electric mixer to quickly and efficiently combine the cupcake batter, ensuring a smooth and consistent texture without overmixing.
Organize ingredients: Before starting, gather all the necessary ingredients and tools to streamline the baking process and avoid any last-minute searches.
Bake in batches: If your oven space allows, bake the cupcakes in batches to reduce overall baking time and ensure even cooking.
Silicone liners: Consider using silicone cupcake liners to eliminate the need for greasing and ensure easy removal, saving time on cleanup.
Chill frosting: Place the frosting in the refrigerator for a short time to firm it up slightly, making it easier to pipe onto the cupcakes and hold its shape.
Substitute Ingredients For Pumpkin Cupcakes with Frosting Recipe
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a healthier alternative with a nuttier flavor and added nutritional value.
dark brown sugar - Substitute with granulated sugar and molasses: You can mix granulated sugar and molasses to create a substitute for dark brown sugar.
pumpkin puree - Substitute with butternut squash puree: Butternut squash puree has a similar texture and flavor to pumpkin puree, making it a suitable substitute.
vegetable oil - Substitute with applesauce: Applesauce can be used as a healthier alternative to vegetable oil, adding moisture to the cupcakes.
milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative to regular milk.
unsweetened cocoa powder - Substitute with cacao powder: Cacao powder is a healthier alternative to cocoa powder, as it is less processed and retains more nutrients.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter in the frosting.
heavy cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free alternative to heavy cream in the frosting.
Presentation Ideas for Pumpkin Cupcakes With Frosting
Elevate the plating: When presenting the pumpkin chocolate chip cupcakes, focus on creating an elegant and visually appealing arrangement on the plate. Consider using a combination of edible flowers, such as marigold petals, and delicate chocolate shavings to add a touch of sophistication to the presentation.
Incorporate artistic drizzling: Enhance the visual appeal of the dish by incorporating a skillfully executed drizzle of dark chocolate frosting on the plate. This technique adds a professional and artistic touch to the overall presentation, showcasing attention to detail and culinary finesse.
Utilize precision: Pay close attention to the placement of each cupcake on the plate, ensuring symmetrical and precise positioning. This meticulous approach demonstrates a high level of craftsmanship and dedication to presenting a visually stunning dish.
Emphasize color contrast: Create a visually striking presentation by incorporating elements that offer a contrast in color, such as a dusting of cocoa powder against the backdrop of the dark chocolate frosting. This contrast adds depth and visual interest to the overall plating.
Highlight garnishes: Incorporate carefully selected garnishes, such as edible gold leaf or candied orange peel, to add a touch of luxury and refinement to the presentation. These thoughtful details elevate the overall aesthetic and showcase a commitment to culinary artistry.
Essential Tools for Making Pumpkin Cupcakes
- Oven: An appliance used for baking and roasting food by surrounding it with dry heat.
- Muffin pans: A baking pan with cup-shaped molds used for baking muffins or cupcakes.
- Non-stick spray: A cooking spray used to prevent food from sticking to the cooking surface.
- Cupcake liners: Paper or foil liners used to line muffin or cupcake pans to prevent the batter from sticking to the pan.
- Large bowl: A container used for mixing ingredients or serving food, typically with a wide opening and deep body.
- Medium bowl: A container used for mixing ingredients or serving food, typically with a moderate size and depth.
- Whisk: A kitchen utensil used for whipping and mixing ingredients together.
- Handheld mixer: A portable electric mixer used for mixing, beating, and whipping ingredients.
- Stand mixer: A countertop electric mixer with a stand and mixing attachments for mixing, beating, and whipping ingredients.
- Sifter: A kitchen tool used to separate and aerate dry ingredients such as flour and cocoa powder.
- Spatula: A flat cooking utensil with a broad, flat, flexible blade used for lifting, spreading, or turning food.
- Measuring cups and spoons: Tools used for accurately measuring and portioning ingredients in cooking and baking.
Storing and Freezing Pumpkin Cupcakes With Frosting
- Allow the cupcakes to cool completely before storing or freezing.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
- If you want to store them longer, place the cupcakes in a single layer in an airtight container and refrigerate for up to 5 days.
- To freeze unfrosted cupcakes, wrap them tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw the cupcakes at room temperature before frosting and serving.
- To freeze frosted cupcakes, place them on a baking sheet and freeze until the frosting is firm. Then, wrap each cupcake individually in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 1 month. Thaw the cupcakes in the refrigerator or at room temperature before serving.
- If you have leftover frosting, store it in an airtight container in the refrigerator for up to 1 week. Let it come to room temperature and beat it with a mixer before using it to frost the cupcakes.
- For best results, frost the cupcakes just before serving to maintain the texture and appearance of the frosting.
How To Reheat Leftover Pumpkin Cupcakes
The best way to reheat leftover pumpkin cupcakes is to place them in a preheated oven at 350°F (175°C) for about 5-7 minutes or until they are heated through. This method helps to restore the texture and flavor of the cupcakes without drying them out or making them soggy.
Another option is to use a microwave, but be careful not to overheat the cupcakes as it can cause the frosting to melt and the cupcakes to become rubbery. Place the cupcakes on a microwave-safe plate and heat them in 10-second intervals, checking after each interval to ensure they don't overheat.
If you want to reheat multiple cupcakes at once, you can place them in a covered baking dish with a few drops of water at the bottom. The steam from the water will help keep the cupcakes moist while they reheat in the oven.
For a quicker option, you can also reheat the cupcakes in an air fryer. Set the air fryer to 350°F (175°C) and place the cupcakes in the basket. Heat for 2-3 minutes or until warmed through.
If the cream cheese frosting has become too soft or melted during the reheating process, you can place the cupcakes in the refrigerator for a few minutes to allow the frosting to firm up again.
Lastly, if you prefer a cold cupcake, simply remove it from the refrigerator and let it sit at room temperature for a few minutes before enjoying. This method works well for cupcakes with a firmer chocolate frosting or ganache.
Random Fact About Pumpkin Cupcakes
The pumpkin cupcake recipe is a delightful treat for autumn gatherings.
Is This Pumpkin Cupcake Recipe Economical for Home Cooking?
The cost-effectiveness of this pumpkin cupcakes with frosting recipe largely depends on the availability and cost of ingredients in your area. The use of common pantry staples and seasonal pumpkin can make it a budget-friendly choice. However, the inclusion of chocolate chips and heavy cream may slightly elevate the overall cost. Considering the yield and the joy it brings, the approximate cost for a household of 4 people would be around $15-$20. Rating: 9/10.
Are Pumpkin Cupcakes Healthy or Unhealthy?
The pumpkin cupcake recipe, while delicious, is not particularly healthy due to several factors:
- The recipe contains a significant amount of sugar, particularly in the frosting, which can contribute to obesity, diabetes, and other health issues when consumed in excess.
- The use of all-purpose flour provides minimal fiber and nutrients compared to whole grain alternatives.
- Vegetable oil is often high in unhealthy fats, which can increase the risk of heart disease and inflammation in the body.
- The recipe includes heavy cream and butter, both high in saturated fats, which can raise LDL (bad) cholesterol levels.
To make this recipe healthier, consider the following modifications:
- Replace a portion of the all-purpose flour with whole wheat pastry flour or almond flour to increase fiber and nutrient content.
- Reduce the amount of sugar in the cupcakes and frosting, or use natural sweeteners like maple syrup or honey.
- Swap the vegetable oil for healthier alternatives like coconut oil or applesauce, which can provide moisture without the unhealthy fats.
- Use low-fat milk or plant-based milk instead of whole milk to reduce the overall fat content.
- Opt for a lighter frosting alternative, such as a Greek yogurt-based frosting or a simple dusting of cocoa powder and confectioners' sugar.
- Incorporate additional nutrient-rich ingredients, such as grated zucchini or carrots, to boost the vitamin and fiber content of the cupcakes.
Editor's Thoughts on This Pumpkin Cupcake Recipe
The pumpkin chocolate chip cupcakes with dark chocolate frosting recipe is a delightful combination of warm spices and rich chocolate. The cupcakes are moist and flavorful, with the perfect balance of pumpkin and chocolate. The dark chocolate frosting adds a decadent touch, complementing the cupcakes beautifully. The recipe is well-written and easy to follow, making it accessible for both novice and experienced bakers. Overall, this recipe is a wonderful choice for autumn gatherings or any time you want to indulge in a delicious treat.
Enhance Your Pumpkin Cupcakes with Frosting Recipe with These Unique Side Dishes:
Alternative Recipes Similar to Pumpkin Cupcakes
Appetizers and Main Courses to Serve With Pumpkin Cupcakes
Why trust this Pumpkin Cupcakes with Frosting Recipe:
This recipe is a delightful treat for any occasion. The combination of pumpkin puree and chocolate chips creates a harmonious blend of flavors, while the rich and creamy dark chocolate frosting adds a decadent touch. The use of pure vanilla extract enhances the overall aroma and taste, ensuring a delightful sensory experience. With carefully selected ingredients such as unsweetened cocoa powder and mini chocolate chips, this recipe promises a delightful indulgence that users can trust for its quality and deliciousness.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Pumpkin Cupcakes & Pumpkin Muffins Recipe
Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting Recipe
Pumpkin Coffee Cake Recipe
Pumpkin Gooey Butter Cake Recipe
Homemade Pumpkin Cupcakes Recipe
Spiced Sweet Potato Jumbo Cupcakes with Vanilla Frosting Recipe
Pumpkin Cupcakes Recipe
No Bake Pumpkin Pie Recipe
Easy Pumpkin Cupcakes Recipe
Halloween Pumpkin Cupcakes Recipe
Pumpkin Spice Cupcakes Recipe
