Chocolate Pumpkin Cupcakes (Printer-Friendly)
Moist cupcakes with chocolate and pumpkin spices, ideal for festive fall occasions and cozy moments.
# List of Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
1/2 cup unsweetened cocoa powder
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1 teaspoon ground cinnamon
06 -
1/4 teaspoon ground nutmeg
07 -
Pinch of salt
→ Wet Ingredients
08 -
1 cup canned pumpkin puree
09 -
1 cup granulated sugar
10 -
2 large eggs, room temperature
11 -
1/2 cup vegetable oil
12 -
1 teaspoon vanilla extract
# Preparation Steps:
01 -
Preheat the oven to 350°F (175°C).
02 -
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly mixed.
03 -
In a large bowl, beat together the sugar and eggs until the mixture is light and fluffy.
04 -
Mix in the vegetable oil and vanilla extract until fully incorporated.
05 -
Gradually add the dry ingredients and pumpkin puree to the wet mixture, folding gently until just combined to avoid overmixing.
06 -
Line a muffin tin with cupcake liners and fill each liner approximately two-thirds full with the batter.
07 -
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove and cool before frosting.
# Additional Suggestions:
01 -
For best results, allow cupcakes to cool completely before frosting to prevent melting.