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.
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.