Pumpkin and chocolate together is one of my very favorite combinations.
I’ve made a Pumpkin Chocolate Zucchini Bread, Chocolate Chip Pumpkin Bars, Pumpkin Chocolate Chip Muffins, Pumpkin Brownies and Pumpkin Chocolate Chip Cookies.
This time, I made Pumpkin Chocolate Chunk Cupcakes with a Cinnamon Cream Cheese Frosting. Hello.
This fall, you need to make these. They’re dense, moist, chocolaty, decadent and delicious. They’re fall with a chocolate kick.
Enjoy!
This recipe makes about 3 dozen cupcakes.
Shopping List
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
2 cups all purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 tablespoons pumpkin pie spice
4 tablespoons cocoa powder
1 (15 oz) canned pumpkin
1 cup chocolate chunk pieces (found next to the chocolate chips)
1 (8 oz) package cream cheese, softened
1 stick of butter, softened
1 teaspoon vanilla
4 cups powdered sugar
1 tablespoon or so of milk
1 tablespoon cinnamon
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
2 cups all purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 tablespoons pumpkin pie spice
4 tablespoons cocoa powder
1 (15 oz) canned pumpkin
1 cup chocolate chunk pieces (found next to the chocolate chips)
1 (8 oz) package cream cheese, softened
1 stick of butter, softened
1 teaspoon vanilla
4 cups powdered sugar
1 tablespoon or so of milk
1 tablespoon cinnamon
Preheat oven to 350 degrees.
Line 3 (12 count) muffin tins with cupcake liners. Set aside.
In a mixing bowl, beat with an electric mixer the sugar, vegetable oil and eggs. Set aside.
In a separate mixing bowl, combine flour, salt, baking soda, pumpkin pie spice and cocoa powder with a fork or whisk.
Slowly beat the flour mixture into the sugar mixture. Beat until just combined. Next, beat in your pumpkin until just combined. Stir in your chocolate chunks.
Divide batter between your muffin tins.
Bake cupcakes 14 to 16 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool about 10 minutes in the muffin tins before removing them to cool completely on wire rack.
Allow to cool completely before frosting.
To make the frosting, beat the cream cheese, butter, vanilla, powdered sugar, milk and cinnamon together. Add more milk if the frosting is too thick and more powdered sugar if it’s too thin. Frost cooled cupcakes and store in fridge if not serving immediately.
These cupcakes are just divine. Your family and friends will go nuts over them!
Happy eating!
Narci says
Pumpkin plus chocolate!! Yum! These look delicious!
Annelise Driscoll says
Oh my!!!! Pumpkin and chocolate is my favorite too, can't wait to make these!
Beth C says
How long would you bake these using a round baking dish? And would you use the same temp?
Mix and Match Mama says
There is going to be enough batter to fill 2 (9″) cake tins. I would suggest baking each one 16 to 18 minutes.
Michelle B. says
Yum! Making these tomorrow with my son! Thanks for sharing 🙂
Lindsay says
Do you happen to know if there would be any change for high altitude? ???? Thank you!
Mix and Match Mama says
I would probably check them a little early because they’ll cook faster.