How to Make Chocolate-Pumpkin Cupcakes - A Step-by-Step Guide

Looking for a decadent treat that perfectly captures the flavors of fall? These chocolate-pumpkin cupcakes are the answer. With a rich and moist chocolate cake base and a creamy pumpkin filling, these cupcakes are sure to become a favorite for all of your autumn gatherings.

The combination of chocolate and pumpkin may sound unusual, but once you take a bite of these cupcakes, you'll understand why it's a match made in dessert heaven. The deep, bittersweet flavor of the chocolate pairs...

Read more Snack recipes

Ingredients

  • 2 cups white sugar
  • 1 ¾ cups all-purpose flour
  • ⅓ cup cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 cup milk
  • ½ cup canola oil
  • 2 teaspoons vanilla extract
  • ⅓ cup boiling water

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Additional Time: 10 mins
  • Total Time: 45 mins
  • Servings: 24
  • Yield: 24 cupcakes

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  • Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of an electric mixer. Mix briefly until combined. Add pumpkin, milk, canola oil, and vanilla extract; mix on medium speed for 2 minutes. Add water and mix until just blended.
  • Spoon batter into the prepared muffin cups, filling each almost all the way to the top.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool in trays for about 10 minutes before transferring to wire racks to cool completely.
  • Nutrition

    157 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Cholesterol: 16mg
    • Sodium: 241mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 2g
    • Vitamin C: 0mg
    • Calcium: 37mg
    • Iron: 1mg
    • Potassium: 83mg