Rated 5.0 stars by 1 users
Chocolate Pumpkin Cupcakes are a delicious and seasonal treat that combines rich chocolate flavor with the sweetness of pumpkin.
These cupcakes are perfect for fall or winter holidays, such as Halloween or Thanksgiving, but can also be enjoyed year-round. They are a great dessert option for those who love chocolate and pumpkin and are looking for a unique twist on the classic cupcake. Whether you're serving them at a party or indulging in a sweet treat at home, Chocolate Pumpkin Cupcakes are sure to be a crowd-pleaser.
1 1/2 cups (6.75 ounces) all-purpose flour
2/3 cup (2.5 ounces) dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk
1 cup pumpkin puree
2 teaspoons pure vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup (8.4 ounces) dark brown sugar, packed
1 cup (7.5 ounces) granulated sugar
3 large eggs, plus 1 egg yolk
2 cups (16 ounces) unsalted butter, room temperature
6 cups (26.5 ounces) powdered sugar, sifted
1/4 cup heavy cream, cold
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Red, orange, yellow, green and brown gel food coloring, as desired
White, yellow and orange sprinkles, for garnish
For cake: Preheat oven to 375°F. Line two 12-cup muffin tins with paper liners. Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Whisk together buttermilk, pumpkin, and vanilla extract in a separate bowl.
Beat butter, brown sugar and granulated sugar together in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes. With the mixer on a low speed, beat in eggs and yolk, one at a time, until combined. Slowly add buttermilk mixture and flour mixture, alternately in thirds, to the butter mixture until combined.
Divide batter between cupcake liners, filling each one about halfway full. Bake until a toothpick inserted into the center comes out clean, about 10 to 15 minutes. Allow cupcakes to cool in pan for 5 minutes. Transfer to a wire rack to let cool completely.
For buttercream and assembly: Meanwhile, beat butter in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes. With mixer on low, gradually add powdered sugar, followed by heavy cream, vanilla and salt. Once ingredients are combined, mix on medium-high, and beat until light and fluffy, about 3 to 5 minutes. Scrape down sides of the bowl and beat for 2 minutes
Divide buttercream between 5 separate small bowls. Leave 1 bowl white. Add a couple drops of red, orange, yellow and brown gel food coloring individually to each of the other bowls, adjusting shades as desired. Transfer colored buttercreams into 5 different piping bags fitted with coupler attachments.
To create a turkey cupcake: Once cupcakes have cooled, pipe layers of red, orange and yellow petals using tip K02 to create turkey feathers. Pipe a large brown bean shape using tip K11 for the turkey body over the feathers. Pipe white eyes, using tip K01. Pipe an orange triangle using tip K01 to create a turkey beak and a small red bean shape using tip K01 to create the turkey gobble.
To create pumpkin pie cupcakes: Level the top of the cupcake, cutting off about 1/4-inch from the top. Dollop orange icing and spread flat using an offset spatula. Pipe brown icing with tip K11 along the edges to create a pie crust pattern and a small white swirl with tip K47 in the center to create whipped cream on the pie.
To create pumpkin cupcakes: Level the top of the cupcake, cutting off about 1/4-inch from the top. Dollop white icing and spread flat using an offset spatula. Pipe orange icing using tip K47 into curved vertical lines to create a pumpkin shape. Top with a brown stem, piped with tip K11, and a green leaf using tip K10.
Continue until all cupcakes have been decorated. Transfer cupcakes back to the refrigerator for at least 30 minutes, until buttercream is set. Serve and enjoy.