Chocolate Pumpkin Cupcakes
Photo by Annabelle Breakey
The canned pumpkin in the batter keeps these cupcakes moist, reducing the amount of oil you need to use.
This recipe, and others like it, can be found in the story “25 Fall Desserts That Make Magic in Your Kitchen.”
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*
