Get ready to experience a mind-blowing fusion of autumn's favorite flavors and rich chocolate indulgence! These Pumpkin Cupcakes with Cocoa Buttercream are not just a dessert; they're a culinary adventure that transforms ordinary baking into an extraordinary taste sensation. Imagine the warm, spicy notes of pumpkin perfectly complemented by a luxurious cocoa buttercream that will make your guests think you've trained in a professional pastry kitchen. Whether you're a baking novice or a seasoned pro, this recipe promises to elevate your dessert game and create memories with every single bite.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup cocoa powder
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup cocoa powder (for frosting)
- 2 tbsp milk
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together pumpkin puree, sugar, vegetable oil, and eggs until smooth and well combined.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cocoa powder.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat softened butter in a large mixing bowl until creamy and smooth.
- Gradually add powdered sugar and cocoa powder, mixing on low speed to prevent sugar from flying out.
- Add milk and beat on medium-high speed until frosting is light, fluffy, and reaches desired consistency.
- Once cupcakes are completely cool, pipe or spread cocoa buttercream on top of each cupcake.
- Optional: Garnish with a light dusting of cocoa powder or chocolate shavings.
Tips
- Room Temperature Matters: Ensure eggs and butter are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep cupcakes tender.
- Check Doneness Carefully: Use the toothpick test, but remove cupcakes when it comes out with a few moist crumbs for maximum moisture.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent buttercream from melting.
- Frosting Technique: Use a piping bag for professional-looking swirls, or a simple offset spatula for a rustic finish.
- Make Ahead Tip: These cupcakes stay moist for 2-3 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 75mg
