Chocolate Pumpkin Cupcakes
These adorable little chocolate pumpkin cupcakes will be a huge hit at your Halloween gathering this year. The hint of pumpkin in the frosting puts this dessert over the edge!
Chocolate Pumpkin Cupcakes
Chocolate Pumpkin Cupcakes
Recipe Type: Dessert
Author:
Ingredients
- [b]For the Cupcakes:[/b]
- 1 3/4 c all-purpose flour
- 1 3/4 c Zulka Morena sugar
- 3/4 c cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 2 eggs
- 1 c sour cream
- 1/2 c sunflower oil
- 1 tsp vanilla extract
- 1 c boiling water[br][br]
- [b]For the Pumpkin Frosting:[/b]
- 1 cup butter, unsalted
- 1 8 oz package full fat cream cheese
- 2 lbs Zulka powdered sugar
- 3 Tbsp pumpkin puree
- 1 tsp vanilla extract
- 3/4 tsp pumpkin pie spice
- Natural orange food coloring
- Orange sanding sugar
- Pretzel stick pieces for stems
Instructions
- Preheat oven to 350 degrees F. Line two standard muffin tins with paper cupcake liners. Set aside.
- In a medium bowl, combine the dry ingredients and whisk together.
- In a separate bowl combine the eggs, sour cream, oil, and vanilla and whisk well.
- Add the egg mixture to the dry ingredients and stir until well combined. Then add the boiling water and mix well.
- Divide the batter evenly among the paper liners and bake for 15-18 min or until a toothpick placed in the center of a cupcake comes out clean.
- Cool in pans for 3 minutes, then remove and cool completely on a wire rack before frosting.
- In a large bowl, use an electric mixer to cream together the butter and cream cheese, scraping down the sides occasionally.
- Add the powdered sugar one cup at a time and beat well in between each addition.
- Add the pumpkin puree, the extract, and spice.
- Add a few drops of food coloring, mixing well in between each addition until desired color is reached.
- Chill the frosting for 30 minutes to let firm up just a little.
- Frost the tops of each cupcake using a spatula, then quickly and carefully dip in the sugar. Gently press into the top with a toothpick to make them look like pumpkins and then place a pretzel piece in the top middle for the stem.
- Chill until ready to serve.
Notes
Yields 24 cupcakes.
Special thanks to Zulka for submitting this recipe. Also check out their Pumpkin Seed Brittle with Chocolate Drizzle, which features more of their minimally processed sugars!
