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Chocolate Pumpkin Cupcakes

October 21, 2014 | Dessert

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Chocolate Pumpkin Cupcakes | Garnish & Glaze

Best chocolate cupcake to date!  Man does that pumpkin make it moist!  It actually happened by accident.  I was following a recipe making a few adjustments on purpose but accidentally put a whole can of pumpkin in instead of just a cup.  Sometimes the greatest inventions happen because of a mistake.  This is one of those cases.  Seriously, this cupcake is divine.
Chocolate Pumpkin Cupcakes | Garnish & GlazeK, enough about the amazingly moist chocolate pumpkin cake part.  Let’s talk about that stuff on top that screams “eat me!”.

Chocolate Pumpkin Cupcakes | Garnish & Glaze

I love a traditional pumpkin cake with cream cheese frosting, but pumpkin chocolate cake paired with cream cheese frosting AND chocolate!?  Now we are really talkin!  So on top of that lovely moist cake we’ve got a cream cheese/whipped cream frosting (dyed orange of course).  It has a bit of cinnamon giving it more of a pumpkin spice kick but I absolutely love that it has whipped cream in it.  I mean, how could one not?!  It’s got a light and fluffy texture that sits perfectly under the rich blanket of chocolate ganache.  Ya know, because everything should be covered in chocolate. Chocolate Pumpkin Cupcakes | Garnish & GlazeWell, I’m off to devour the last of these cupcakes.  Enjoy!

Chocolate Pumpkin Cupcakes | Garnish & Glaze
Print Recipe
5 from 4 votes

Chocolate Pumpkin Cupcakes

Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Servings: 28
Author: Garnish and Glaze

Ingredients

For the Cake:

  • 1 1/2 cups flour
  • 2/3 cup cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1 15 ounce can pumpkin
  • 2 teaspoons vanilla
  • 3/4 cup butter, softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 3 large eggs
  • 1 egg yolk

For the Frosting:

  • 2 3/4 cup powdered sugar, divided
  • 1 1/2 cups heavy whipping cream
  • 6 ounces cream cheese, softened
  • 1/4 teaspoons cinnamon
  • 1 teaspoon vanilla
  • orange food coloring

For the Glaze:

  • 2/3 cup semi-sweet chocolate chips
  • 3 tablespoons corn syrup
  • 1 tablespoon butter
  • 1/2 cup heavy whipping cream

Instructions

  • Preheat oven to 375 degrees F and line muffin tins with cupcake liners.
  • In a large bowl, mix flour, cocoa, baking powder, baking soda, and salt together. In a small bowl combine buttermilk, pumpkin and vanilla.
  • In the bowl of a standing mixer, cream butter and sugars until light and fluffy. Beat in eggs one at a time. While mixing on low, alternately add dry ingredients and pumpkin mixture in thirds. When evenly combined, pour into muffin tins and bake for 15-18 minutes or until toothpick comes out clean.
  • When cool enough to handle, remove cupcakes onto wire rack to cool completely.

For the Frosting:

  • Beat whipping cream and 3/4 cup powdered sugar with an electric mixer until soft peaks form. Add food coloring and mix until stiff peaks.
  • In another bowl, beat cream cheese on medium-high until light and fluffy. Mix in remaining 2 cups powdered sugar, cinnamon, and vanilla until combined. Fold in the whipped cream until well mixed. Place frosting in piping bag fitted with a large round tip. Pipe a dollop of frosting in the middle for height and then pipe the frosting around and spiral up. Release pressure and then lift when you reach the top. Place in the fridge for at least 30 minutes before adding glaze.

For the glaze:

  • Place chocolate, butter, and corn syrup in a heatproof bowl. Boil whipping cream on the stove or in the microwave (careful it doesn't boil over) and pour it over the chocolate and let it sit for 3 minutes. Mix with a whisk until smooth and let it sit for 3-5 minute to allow it to thicken a little. Spoon the glaze on top of each cupcake pushing it off the edges to drip down the frosting. Refrigerate until ready to serve.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

 Recipe Source: slightly adapted from Country Living

Chocolate Pumpkin Cupcakes | Garnish & Glaze

Related topics:
Dessert FallChocolate cinnamon cream cheese cupcakes pumpkin whipping cream

Comments

  1. Caitlyn says

    November 22, 2019 at 9:59 pm

    I love pumpkin and chocolate but my dad would hate these(he hates pumpkin) but at least that means more for me lol

    Reply
  2. Jo says

    October 2, 2019 at 7:25 pm

    This recipe makes 28 cupcakes? Please confirm. Thanks!

    Reply
  3. Valerie says

    November 23, 2018 at 11:34 pm

    These cupcakes were just what I was looking for to make a special Thanksgiving dessert that wasn’t pumpkin pie! Instead of adding food coloring, I added 1/4 cup pumpkin puree to the cream cheese frosting for color and a little extra pumpkin flavor. I’ve never had such light yet decadent cupcakes in my whole life! This is getting added to the recipe box for sure, thank you!

    Reply
  4. Tricia B. says

    November 7, 2015 at 5:37 am

    I’m usually super hesitant to even try a recipe that doesn’t have many reviews but your words were convincing and I really wanted to try it since I had pumpkin and was needing to make chocolate cupcakes for my daughters party.

    They turned out SO moist and were perfect with the cream cheese frosting (didn’t do the ganache) but I cut 1/2 cup of the powdered sugar in the cream cheese frosting and sprinkled it with sugar and it turned out just right. I also lowered the cinnamon to 1/4th of a tsp because I was afraid it would be too much like pumpkin pie but I wish I didn’t, you can hardly taste the pumpkin in the recipe so the cinnamon would really flavor the cream cheese well.

    I highly recommend everyone to try these!

    Reply
  5. Michelle @ A Dish of Daily Life says

    October 24, 2014 at 6:15 am

    Wow Melanie…these look amazing!! I was just peeking over the Foodie Fridays linkups this morning and couldn’t resist clicking on these! They looks so delicious! Pinning and sharing! Have a wonderful day!

    Reply
    • Melanie says

      October 24, 2014 at 6:17 pm

      Thanks Michelle! You have to try these! They are seriously the moistest cupcake because of the pumpkin in it.

      Reply
  6. ami@naivecookcooks says

    October 22, 2014 at 3:35 pm

    Its pumpkin everywhere still it’s not enough for me! Looks so good especially that creme on top!

    Reply
  7. Erika Madden says

    October 22, 2014 at 2:51 pm

    Whoa. I have a feeling my kiddos would devour these in one night… lol They look incredible!

    Reply
  8. Melanie @ Carmel Moments says

    October 22, 2014 at 11:15 am

    I have never met a day when I’ve had too much chocolate. This I could squeeze perfectly into any day. Gorgeous!
    Pinned.
    Have a wonderful Wednesday!

    Reply
    • Melanie says

      October 23, 2014 at 9:13 am

      I haven’t either Melanie. Most days I haven’t had enough chocolate!

      Reply
  9. Thalia @ butter and brioche says

    October 22, 2014 at 4:34 am

    I think I could devour a bowlful of that frosting straight it looks SO delicious. These chocolate and pumpkin cupcakes are a great recipe Melanie, thanks for sharing it!

    Reply
  10. Chineka @ Savor The Baking says

    October 22, 2014 at 2:05 am

    Pumpkin spice and chocolate ganache! Now that’s my type of recipe. 🙂

    Reply
  11. Julie @ Lovely Little Kitchen says

    October 21, 2014 at 6:43 pm

    Wow that glaze! Love these pics too Melanie!

    Reply
    • Melanie says

      October 21, 2014 at 8:08 pm

      Thanks so much Julie!

      Reply
  12. Cathy Dueck says

    October 21, 2014 at 12:22 pm

    Those cupcakes looks divine!!!! Chocolate and cream cheese frosting!! Can’t wait to try them!!

    Reply
    • Melanie says

      October 21, 2014 at 8:09 pm

      Wish you were here so I could share them with you… you’ll just have to make them! 🙂

      Reply

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Hey There, I'm Melanie!

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I am a wife, mother of three little girls, and a chocolate addict. I love baking (and eating!) sweets, but I balance it out with healthy meals.

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