Chocolate Pumpkin Cupcakes

su-Chocolate Pumpkin Cupcakes
Photo: Annabelle Breakey; Styling: Emma Star Jensen
Yields Makes 22 cupcakes Prep Time 45 mins Chill Time 1 hr 30 mins Total Time 2 hrs 15 mins
The canned pumpkin in the batter keeps these cupcakes moist, reducing the amount of oil you need to use.

Ingredients

  CUPCAKES
 1 1/2 cups sugar
 1/2 cup buttermilk
 1/2 cup vegetable oil
 2 large eggs, at room temperature
 3/4 cup canned pumpkin
 1/2 teaspoon salt
 1 teaspoon vanilla extract
 2 cups flour
 3/4 cup unsweetened cocoa powder
 2 teaspoons baking soda
 1 teaspoon baking powder
  FROSTING
 8 ounces mascarpone cheese
 1/4 teaspoon pumpkin pie spice
 2 tablespoons canned pumpkin
 1/2 teaspoon vanilla extract
  Pinch of salt
 1 1/4 cups powdered sugar
  TOPPING
  About 1 1/2 cups sweetened whipped cream
 22 chocolate pastilles*

Nutrition Facts

Servings Makes 22 cupcakes

Amount Per Serving
Calories 259Calories from Fat 48
% Daily Value *
Total Fat 14g22%
Saturated Fat 5.5g28%
Cholesterol 41mg14%
Sodium 214mg9%
Total Carbohydrate 33g11%
Dietary Fiber 1.6g7%
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Make cupcakes: Preheat oven to 350°. In a medium bowl, with a mixer on medium speed, beat sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla until well blended.

Step 2
2

Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl. Gradually add to wet mixture, beating on medium speed until smooth.

Step 3
3

Line muffin pans with muffin cups and fill each cup with 3 tbsp. batter. Bake until a toothpick inserted in centers comes out clean, 25 minutes. Cool completely.

Step 4
4

Make frosting: In a medium bowl, beat mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Beat in powdered sugar. Chill until firm, 1 hour. Spread on cupcakes and top each with whipped cream and a pastille. Chill until frosting is firm, about 30 minutes.

Step 5
5

*Find chocolate pastilles in the baking aisle at well-stocked grocery stores.

Step 6
6

Note: Nutritional analysis is per cupcake.

Ingredients

  CUPCAKES
 1 1/2 cups sugar
 1/2 cup buttermilk
 1/2 cup vegetable oil
 2 large eggs, at room temperature
 3/4 cup canned pumpkin
 1/2 teaspoon salt
 1 teaspoon vanilla extract
 2 cups flour
 3/4 cup unsweetened cocoa powder
 2 teaspoons baking soda
 1 teaspoon baking powder
  FROSTING
 8 ounces mascarpone cheese
 1/4 teaspoon pumpkin pie spice
 2 tablespoons canned pumpkin
 1/2 teaspoon vanilla extract
  Pinch of salt
 1 1/4 cups powdered sugar
  TOPPING
  About 1 1/2 cups sweetened whipped cream
 22 chocolate pastilles*

Directions

Step 1
1

Make cupcakes: Preheat oven to 350°. In a medium bowl, with a mixer on medium speed, beat sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla until well blended.

Step 2
2

Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl. Gradually add to wet mixture, beating on medium speed until smooth.

Step 3
3

Line muffin pans with muffin cups and fill each cup with 3 tbsp. batter. Bake until a toothpick inserted in centers comes out clean, 25 minutes. Cool completely.

Step 4
4

Make frosting: In a medium bowl, beat mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Beat in powdered sugar. Chill until firm, 1 hour. Spread on cupcakes and top each with whipped cream and a pastille. Chill until frosting is firm, about 30 minutes.

Step 5
5

*Find chocolate pastilles in the baking aisle at well-stocked grocery stores.

Step 6
6

Note: Nutritional analysis is per cupcake.

Chocolate Pumpkin Cupcakes
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