Chocolate-Pumpkin Cupcakes

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

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.

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

Categories

Similar Recipes You May Like

Gluten-Free Cheesecake Cupcakes

Gluten-Free Cheesecake Cupcakes

Vegan Pumpkin Spice Breakfast Cupcakes

Vegan Pumpkin Spice Breakfast Cupcakes

Zucchini Raspberry Cupcakes

Zucchini Raspberry Cupcakes

Avocado Cupcakes

Avocado Cupcakes

Cute Bunny Cupcakes

Cute Bunny Cupcakes

Spiced Spider Cupcakes

Spiced Spider Cupcakes

Chocolate Chai Cupcakes

Chocolate Chai Cupcakes

Pizza Cupcakes from Scratch

Pizza Cupcakes from Scratch