Soooo. I know I just told you the other day how I’m over pumpkin, and it’s really not all that great to begin with, yady yady yada…
1. I may not quite be over pumpkin if it’s in the form of these cupcakes. But they hardly count, because like I also mentioned the other day you can’t hardly taste it in the cake anyway. Chocolate is the dominant flavor here. The pumpkin does add an amazing element of moistness and warmth, but overall not a standout flavor.
2. I also neglected to mention there is one more pumpkin item I’m not over yet. Pumpkin pie!! I can easily get caught up in allllllllll of the other choices on Thanksgiving, but when it comes down to it, old trusty pumpkin pie always satisfies. As long as it has a giant dollop of whipped cream on top. I CAN’T WAIT! Two days, two days, two days, two days, two days!
Moral of the story, I have to retract my previous statements about pumpkin just a little bit. I do in fact still enjoy it. Sorry for the confusion.
Oh, and one other thing. Shortly after publishing the last post, I realized I already have a baked pumpkin donut recipe – Baked Pumpkin Spice Donuts
made with pumpkin Greek yogurt. My latest version are much prettier. Either that or my photography is getting better (thank goodness), but probably a combination of both.
These cupcakes though! Have I mentioned yet that I baked them specifically for a bake-off at work last week? Out of the four voting categories, I won two of them – “Yummiest” and “Martha Stewart Would Be Proud.” I came in second place for “Best Looking.”
Not to brag, but…
Maybe you should make these. They are that good. Award winning!
I can’t take credit though, because Jenny
is the genius behind the rich, sweet, melt-in-your-mouth concoction.
This is actually another second-timer recipe for me. The reason I made these cupcakes in the first place was because of the rave reviews my family gave it when I made it in a whole cake form two years ago
for Thanksgiving. It was just as good as I remembered, if not better, because what’s not
better in cupcake form? As with the pumpkin donuts, these pictures give the cake much more credibility than the original post. I am also sharing the recipe below exactly how I made them, since there are differences from Jenny’s version.
Go make ya some!
Double Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting
(Adapted from the Picky Palate)
Makes about 28 cupcakes
For the cake-
1 box chocolate cake mix
1 small box instant chocolate pudding
1/3 cup vegetable oil
1/2 cup almond milk
4 large eggs
1/2 cup sour cream
15 ounce can pumpkin (save two tablespoons for the frosting)
2 cups semi-sweet chocolate chips
For the frosting-
1 stick unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 tablespoons of canned pumpkin
1/4 teaspoon cinnamon
5 cups powdered sugar
2 tablespoons almond milk
1. Preheat oven to 350 degrees. Line cupcake tin with paper or silicone liners and set aside.
2. In a stand mixer, combine all cake ingredients except chocolate chips. Beat on medium speed until well blended, stopping to scrape down sides as needed. Fold in chocolate chips and stir until evenly distributed. Pour batter into pan by the 1/4 cup. Bake 18-20 minutes. Remove from heat and cool completely before frosting.
3. For the frosting, add butter, cream cheese, pumpkin and cinnamon in a stand mixer. Beat on medium-high speed until light and creamy. Slowly add powdered sugar, about a cup at a time until you reach desired thickness. Add milk and mix until completely smooth. Frost and sprinkle as desired!
*Very important to wait until cupcakes are completely cooled to frost, otherwise the frosting will melt and slide right off.