Chocolate Pumpkin Cupcakes

Name: Chocolate Pumpkin Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: International
Ingredients: 120 g of flour; 40 g of unsweetened cocoa powder; 100 g of sugar; 1 packet of baking powder; 2 eggs; 100 ml of milk; 80 ml of vegetable oil ((sunflower or canola)); 1 pinch of salt; 1 tsp of vanilla extract; 150 g of cheeses (fresh (Philadelphia-style)); 100 g of butter (softened); 200 g of powdered sugar; food coloring (orange); 2 tbsp of puree of pumpkin

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This chocolate cupcake is topped with orange frosting and Halloween decorations. 🧁 The base is a moist cocoa muffin.

Total time: 45 min
Prep: 25 min
Cook: 20 min
Rest: 30 min
Difficulty: Easy
Per person: €1.08

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Mummy Toasts

15 minEasy

As a main

Sweet Potato Casserole with Pecans

1 h 10Easy

To drink

Iced Pumpkin Spice Yogurt Latte

25 minEasy

Nutrition facts

per serving · estimate

295kcal

Protein5 g7%
Carbs33 g45%
Fat16 g49%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more surprising flavor 😋, add a pinch of cinnamon or nutmeg to the frosting 🎃! It brings out the pumpkin and deliciously scents the cupcakes 🧁✨

Freezing : Can you freeze this recipe?

Yes

The cakes (without frosting) freeze very well, up to 3 months, individually wrapped in plastic wrap and then placed in a bag. Thaw at room temperature.

Storage : How long does it keep?

Baked cupcakes without frosting keep 3-4 days in an airtight container at cool room temperature. With frosting (butter/powdered sugar), eat within 2 days. The frosting may weep or soften; store in the fridge if necessary.

Making ahead : Can you make it the day before?

Yes

Preparing the batter or baking the cakes the day before is possible. Make the frosting just before serving for a better texture.

Reheating : How do you reheat it?

Not applicable. Cupcakes are eaten at room temperature. Reheating would dry out the cake and melt the frosting.

Variations

Decorate with pumpkins, ghosts or sprinkles.
Pipe the frosting with a piping tip.
Let cool completely before decorating.

Mistakes to avoid

Frosting warm cupcakes: let them cool completely on a wire rack.
Overfilling the liners: fill them three-quarters full.
Overmixing the batter: mix gently.

Frequently asked questions

How do you make Halloween cupcakes?

Combine the flour, cocoa, baking powder and salt with the mixture of eggs, sugar, oil, milk and vanilla, fill cupcake liners three-quarters full and bake for 20 minutes at 180 °C, then frost with cream cheese and pumpkin frosting.

How do you make the orange frosting?

Beat the butter and cream cheese, add the powdered sugar, pumpkin puree and orange food coloring until smooth, then transfer the frosting to a piping bag.

How do you decorate the cupcakes?

After piping the orange frosting in a swirl on the cooled cupcakes, add your Halloween decorations: pumpkins, ghosts and sprinkles for a spectacular effect.

How do you check that they are done?

After 20 minutes of baking, insert a knife: it should come out clean. Then let cool completely on a wire rack before frosting.