Chocolate-Pumpkin Cupcakes

Chocolate and pumpkin combine for delicious seasonal cupcakes that are so moist, no frosting is necessary.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 157 Calories

Ingredients

• 2 eggs
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 1 cup milk
• 1 teaspoon salt
• 1 cup pumpkin puree
• 1.5 teaspoons baking soda
• 1.75 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.33333334326744 cup cocoa powder
• 0.5 cup canola oil
• 0.33333334326744 cup boiling water

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

Step 2

Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of an electric mixer. Mix briefly until combined. Add pumpkin, milk, canola oil, and vanilla extract; mix on medium speed for 2 minutes. Add water and mix until just blended.

Step 3

Spoon batter into the prepared muffin cups, filling each almost all the way to the top.

Step 4

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool in trays for about 10 minutes before transferring to wire racks to cool completely.