Chocolate Pumpkin Cupcakes

These cupcakes are one of my favorite fall recipes.  I love how they are orange and black-perfect halloween colors, and the chocolate pumpkin cake, goes perfectly with the orange in the frosting.   The pumpkin keeps the cupcake very moist, so these cupcakes are good to make when you need to bake ahead, and you don't want to worry about your baked good going dry. The cake is also less fattening than other chocolate cake recipes that I use since there is no butter or oil. 

Mr. Apron likes me to leave some of these cupcakes without frosting so he can eat them in morning and can call them muffins!

I made this batch for a bake sale at my church, but I have a feeling I am going to need to make another batch to bring to work.

Chocolate Pumpkin Cupcakes

2 ½ cup(s) all-purpose flour

2 tablespoon(s) all-purpose flour

1 cup(s) good-quality cocoa

2 tablespoon(s) good-quality cocoa

1 tablespoon(s) baking powder

1 1/2 teaspoon(s) baking soda

2 1/4 teaspoon(s) ground cinnamon

3/4 teaspoon(s) fresh-grated nutmeg

3/4 cup(s) buttermilk

1 1/2 cup(s) pumpkin purée

1 1/2 teaspoon(s) vanilla extract

2 1/4 stick(s) unsalted butter, softened

1 1/2 cup(s) (firmly packed) dark brown sugar

1 1/2 cup(s) granulated sugar

5 large eggs

Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins. Set aside.


Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition. Fill each cup with 1/4 cup of batter. Bake for 22 minutes.


Orange Cream Cheese Frosting


1 package(s) (8-ounce) cream cheese, softened

1/4 cup(s) (1/2 stick) unsalted butter, softened

1 tablespoon(s) fresh orange juice

1 teaspoon(s) grated orange zest

1/2 teaspoon(s) pure vanilla extract

4 cup(s) confectioners' sugar

1/4 teaspoon(s) orange food coloring


Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy -- about 3 more minutes. Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cupcakes.

Adapted from Country Living