My mom has possibly the best job ever at church. She gets to throw a brunch once a month for all of the ladies at church who have a birthday that month. Fun, right?! And I’m the lucky one who gets to make the cupcakes each time! For the October Birthday Brunch, I thought it would be fun to finally try that yummy chocolate-pumpkin cake recipe that graced the cover of Country Living magazine years ago, and that I mentioned in my October Favorites post earlier this month. And let me tell you, these chocolate pumpkin spice cupcakes are delicious! They are chocolately and spicey, with a little mellowness from the pumpkin and a little tanginess from the buttermilk. They are moist and light and fluffy, and bake up extremely beautifully (which not all cupcake do, guys). Such a tasty fall treat!Ā We frosted ours withĀ this cream cheese frosting, and it was a delicious combination. Country Living suggestsĀ this orange cream cheese frosting, which I think would be amazing–but I was out-voted folks! This kitchen is nothing if not a democracy. Except when my kids want mac & cheese 5 times a week. Gotta draw the line somewhere.
- 1⅔ cup + 4 teaspoons flour
- ⅔ cup + 4 teaspoons cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup buttermilk
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 1½ sticks unsalted butter (12 Tablespoons)
- 1 cup sugar
- 1 cup brown sugar
- 3 extra-large eggs
- Preheat the oven to 350Ā°F. Line 24 muffin tins with cupcake papers and set aside.
- In a large bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. In a medium bowl or large liquid measuring cup, combine buttermilk, pumpkin, and vanilla, and whisk until smooth. In a large bowl or the bowl of a stand mixer, beat butter and sugars until light and fluffy. Add eggs and beat until incorporated. Add ⅓ of the flour mixture, and beat until combined. Add ½ of the buttermilk mixture, and beat until combined. Repeat until all ingredients have been added and batter is well-mixed.
- Divide batter evenly among prepared pans. Bake 18-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
- Allow cupcakes to cool completely before frosting.
Ā
These are gorgeous – my mouth is literally watering just looking at the photos. Chocolate and pumpkin — is there any better combination?
Hi Joy! I really, really want to try the orange cream cheese frosting next time. Too much? I think it’ll put them over the top!
These seriously look like perfection in a bite. I am going to make them…I simply must! (Secretly I kind of wish I could just eat all your blog). So excited to meet you at alt!
Looking forward to meeting you too! These cupcakes were a huge hit; even my Nana was raving about them!
I bought some canned pumpkin and need to make something with it, I was thinking cookies, but this looks amazing!
Hi Melissa! I miss you š I am going to try these out with the orange cream cheese frosting. They look perfectly fall…and I am needing some fall right now!