Irresistible Chocolate Pumpkin Cupcakes from In Bloom Bakery
A decadent fusion of rich cocoa and moist pumpkin puree, these cupcakes are the ultimate autumn treat. Topped with a creamy frosting, they offer a professional bakery experience at home.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
- Cream together softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in pumpkin puree and vanilla extract.
- Whisk together flour, cocoa powder, cinnamon, baking soda, and salt in a separate bowl.
- Gradually fold dry ingredients into the wet batter until just combined.
- Distribute batter evenly among 12 cupcake liners, filling 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack before frosting.