Self-Taught Vegan Chef :: Food Network Champion :: TV Host
I was browsing through blogs one day on foodgawker and I came across these really cute chocolate pumpkin cupcakes. I thought they were so festive for this time of the year and I loved the creative combination of chocolate and pumpkin! I decided to make these cupcakes using my babycakes machine (still in LOVE with it) and my credit goes out to the creator of this recipe- Katie Goodman– from goodlifeeats.com. They’re simple to make and scrumptious to eat! I took them to a dinner party, and everyone loved them! Plus the size is great, so people don’t have to make the excuse of just eating half a cupcake (EW!). I think the key to a good batter is using good quality cocoa powder and spices. I tweaked the recipe just a bit from the original!
Chocolate-Pumpkin Batter:
- 2 1/2 cups all-purpose flour- sifted
- 1 1/4 cups unsweetened cocoa powder (I used Ghiradelli)- sifted
- 1 tablespoon baking powder-sifted
- 1 1/2 teaspoons baking soda- sifted
- 2 1/4 teaspoons ground cinnamon
- 3/4 teaspoon fresh-grated nutmeg
- 1/2 teaspoon allspice
- 1/8 teaspoon cardamom
- 3/4 cups buttermilk (I made homemade buttermilk- recipe below)
- 1 – 15 ounce can pumpkin purée (reserve 3 tbsp for frosting)
- 1 1/2 teaspoons vanilla extract
- 2 1/2 sticks (10 ounces) unsalted butter, softened
- 1 1/2 cups (firmly packed) dark brown sugar
- 5 large eggs
- PAM– baking flavor
Pumpkin Cream-cheese Frosting:
- 1 package (8-ounce) reduced-fat cream cheese, softened
- 1/2 stick unsalted butter, softened
- 3 tablespoons pumpkin puree (reserved from batter recipe)
- 1/2 teaspoon pure vanilla extract
- 4 cups confectioners’ sugar (sifted)
- few drops yellow/red+yellow food coloring (optional)
- orange crystals (for garnishing)
- shaved dark chocolate curls (for garnishing)
Homemade Buttermilk:
- 1/2 cup organic plain yogurt (I use Stoneyfield farms)
- 1/8 cup water (more or less depending on yogurts consistency)
1. Stir ingredients together, set aside.
TIP: Make frosting FIRST, so it can cool in the fridge while you make the cupcakes!
For the Batter:
1. Mix together flour, cocoa, baking powder, baking soda, cinnamon, nutmeg, allspice and cardamom in a large bowl and set aside. Combine the buttermilk, remaining pumpkin puree, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
**NOTE: Be careful to NOT add eggs to the butter/sugar mixture BEFORE you fluff the butter and sugar. I admit I made the careless mistake of adding the eggs directly to the sticks of butter, and had to remove it!
2. Spray your babycakes machine and pour about 2 tbsp of batter into each cup (being careful not to overfill) and plug into outlet. Close lid and bake for about 5-7 minutes, or until a wooden toothpick inserted comes out clean. DO NOT PUT CUPCAKE LINERS. Set cupcakes aside on a rack to cool.
Makes about 24-30 mini cupcakes
For the Frosting:
1. Blend the cream cheese, butter, pumpkin puree and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy.
2. Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cupcakes.
3. To frost I used a small ziplock baggy and cut a small edge off. I frosted in a swirly motion and topped with chocolate and/or crystals!
What I Tweaked:
1. The original batter recipe also calls for 1 1/2 cups of granulated sugar. I negated that entirely, because I felt that the combination of really sweet-creamy frosting and really sweet batter would be a bit much for me! So with just the brown sugar, the cupcake is slightly sweet, and the frosting really sweet, so it balances out (for me at least!). I have a huge sweet tooth, so I probably would’ve eaten it the way it was originally meant to be made, but this way is good too!
2. The original frosting recipe calls for orange zest. I negated that entirely because I didn’t have oranges at home, so the frosting just had a hint of pumpkin taste!
yum yum yum!!! These sounds awesome! I love the whole pumpkin/chocolate combo, it’s perfect. I’ll be hanging with Katie tomorrow! 🙂 Thanks for stopping by my blog!
thanks so much! the recipe is great. you two are great chefs! I’m looking forward to more of ur recipes 🙂
looks absolutely yummy!
thanks! they’re really cute and festive for this time of year too 🙂
These look so elegant and having chocolate as one of their ingredients make them irresistible to me.
same! i’m a chocolate fein (only dark chocolate that is), and the pumpkin w/chocolate is a perfect match! I hope you get to try them out 🙂
Yum! I want to sink my teeth into one of these lovelies.Fantastic recipe!
thank you! it was pretty simple to make too.. plus the frosting is soo creamy! Let me know if you try em’ out!
All I can say is YUMMY! thanks for a nice sounding cupcake recipe with the icing to go with it.
haha no problem! I’m glad you like it.. i took them to a dinner party and everyone loved them 🙂
These look amazing! I’ve just discovered the yumminess of pumpkin and chocolate together and I love it. Your frosting sounds heavenly too.
i know the combo is delicious! And so perfect for this time of the year- comforting spices yet sweetness from chocolate, yum!
Yum these cakes look delicious. I’m planning a Halloween party this weekend – they could be on the menu!!!!
yay! i hope you make them, they were a HIT at a dinner party i took them too:) glad you like the recipe!
Yum! Those look scrumptious!