Double Chocolate Pumpkin Cupcakes

Pumpkin season is finally here….I am sure I am not alone when I say that I love everything pumpkin. I love the traditional pumpkin pie, pumpkin cheesecake and even pumpkin ravioli. 

pumpkin chocolate cupcake

This recipe is the perfect combination of chocolate and pumpkin…and of course a dollop of cream cheese frosting never hurts! The batter is super moist from the mini chocolate chips, the greek yogurt and of course the pumpkin puree. I almost felt like I was sneaking in the pumpkin, because its color is masked by the cocoa, so don’t worry, your kids will never know there is squash in their dessert! Looking for a classic chocolate cupcake, checkout my previous post on the Black and White cupcake.

I knew this recipe was a winner when my taste tester (who happens to also be my husband)..rated this cupcake 10/10!!! Just so you realize the significance of this…that NEVER happens! Although my friends and co-workers always rave over all of my baked goods..my husband maintains a picky palate, providing me with suggestions on how to make each of my recipes the best they can be. 

Double Chocolate Pumpkin Cupcakes
Yields 23
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
1/2 cup plain Greek 2% yogurt
1/4 cup canola oil
2 large eggs
1 teaspoon pure vanilla extract
1 cup pumpkin puree
1 cup granulated sugar
1/4 cup light brown sugar
1 1/2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup mini chocolate chips
Cream Cheese Frosting
4 tablespoons unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
Cupcakes
1. Preheat oven to 350 degrees F. and line cupcake cups with paper liners.
2. In a large mixing bowl, beat the yogurt, canola oil, eggs and vanilla until well combined.
3. Stir in pumpkin and sugars, until combined.
4. Stir in flour, cocoa powder, baking soda, salt and cinnamon until combined.
5. Fold in mini chocolate chips
6. Using a cookie scoop or spoon, fill cupcake liners 3/4 way full of batter.
7. Bake for 20 minutes or until baked through.
8. Remove and let cool completely.
Frosting
1. Place the butter, cream cheese, powdered sugar, and vanilla in the mixing bowl of your stand mixer fitted with the paddle attachment.
2. Beat on low speed until the powdered sugar is just incorporated, then mix at medium high speed until fully incorporated.
3. Beat at high speed for 1-2 minutes until super light and creamy.
Adapted from The Picky Palate
Adapted from The Picky Palate
The Prepped Chef http://www.thepreppedchef.com/
This is a great recipe for this holiday season..one that the entire family will love. 

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About Sheena

There are many different facets of interest in my personal and professional life. My passion for baking has developed over the past several years; I love the satisfaction of sharing my delicious treats with friends and family. My sweet tooth, and love of baking is quite contradictory of my profession. I am a dentist, and currently a post-doctoral student, studying a dental specialty. My other interest is health and fitness...again...quite controversial of my baked goods..but, I believe....all things in moderation. I enjoy running and working out, and even making healthy entrees for my husband and I. After following several other food blogs, I decided, that this would be a new hobby. I am passionate about everything I take part in, and hope that you enjoy this blog and that it inspires you to make each day delicious with homemade prepared meals....and desserts :)
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2 Responses to Double Chocolate Pumpkin Cupcakes

  1. Pingback: Pumpkin Almond Bars » The Prepped Chef

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