Chocolate Pumpkin Cupcakes Frosting (Printable View)
Moist chocolate cupcakes blended with pumpkin, crowned with creamy pumpkin spice frosting for a cozy treat.
# Ingredient List:
→ Chocolate Pumpkin Cupcake Batter
01 -
1/4 cup unsalted butter, softened
02 -
3/4 cup granulated white sugar
03 -
1 large egg, at room temperature
04 -
1 large egg yolk, at room temperature
05 -
1 teaspoon vanilla extract
06 -
1/4 cup whole milk, at room temperature
07 -
1/4 cup sour cream, at room temperature
08 -
1/2 cup canned pumpkin puree
09 -
1 cup all-purpose flour, sifted
10 -
1/4 cup plus 2 tablespoons black cocoa powder, sifted
11 -
2 1/2 teaspoons pumpkin pie spice
12 -
1/2 teaspoon baking powder
13 -
1/2 teaspoon baking soda
14 -
1/4 teaspoon salt
→ Pumpkin Cream Cheese Frosting
15 -
1/2 cup canned pumpkin puree, dried to 1/4 cup
16 -
1 cup unsalted butter, softened
17 -
4 ounces cream cheese, cold
18 -
2 teaspoons pumpkin pie spice
19 -
3 cups powdered sugar, sifted
# Preparation Steps:
01 -
Preheat the oven to 350°F (177°C) and line a standard muffin pan with 12 cupcake liners.
02 -
In a large bowl, cream softened butter and granulated sugar with an electric mixer on medium speed for 1 to 2 minutes until light and fluffy.
03 -
Add egg, egg yolk, and vanilla extract. Beat until the mixture turns pale and smooth, about 1 minute.
04 -
Mix in whole milk, sour cream, and canned pumpkin puree until well combined.
05 -
In a separate bowl, whisk together sifted flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
06 -
Add dry ingredients to wet mixture and mix until smooth without overmixing.
07 -
Divide the batter evenly among liners, filling each about three-quarters full. Bake for 17–19 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 -
Spread 1/2 cup canned pumpkin puree onto a plate and blot with paper towels until reduced to 1/4 cup and nearly dry. Set aside.
10 -
In a medium bowl, beat softened butter with an electric mixer on high for 5 to 10 minutes until pale and fluffy.
11 -
Add cold cream cheese and mix until fully combined and smooth.
12 -
Add dried pumpkin puree and pumpkin pie spice to the bowl and blend until uniform.
13 -
Gradually add powdered sugar, one cup at a time, beating until the frosting is smooth, light, and fluffy, about 1 to 2 minutes.
14 -
Once cupcakes are completely cool, spread or pipe frosting onto each cupcake.
# Supplementary Details:
01 -
Ensure the pumpkin puree is properly dried for the frosting; insufficiently dried pumpkin can cause splitting.