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Chocolate Pumpkin Cupcakes
Traci Wennerholm
Delicious and festive chocolate pumpkin cupcakes with buttercream frosting. Perfect for fall celebrations or any time you need a sweet treat.
5
from 1 vote
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Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
0
minutes
mins
Total Time
50
minutes
mins
Course
Dessert
Cuisine
American
Servings
18
cupcakes
Calories
339
kcal
Ingredients
1x
2x
3x
Cupcake Ingredients:
1
box
chocolate cake mix
7
ounce
pumpkin puree
half can
3
whole
eggs
⅓
cup
vegetable oil
1
teaspoon
pumpkin pie spice
¼
cup
water
Frosting ingredients:
1
cup
butter
softened
2
teaspoons
vanilla extract
4
cups
powdered sugar
1-2
tablespoons
tablespoons milk
as needed
red, yellow and blue food coloring
1
package
Lindor chocolates
Instructions
Preheat the oven to 350 degrees.
In a large bowl, add the chocolate cake mix, pumpkin puree, eggs, vegetable oil,
pumpkin pie spice, and water and whisk together.
Line a muffin tin with cupcake liners and fill ⅔ full with batter.
Bake for 15-20 minutes.
Meanwhile, prepare the frosting by adding the butter and vanilla into a stand mixer and
mix for at least 2 minutes, until butter and vanilla are fully combined and butter is fluffy.
Add the powdered sugar 1 cup at a time until combined. If the frosting is too dry, add
milk 1 tablespoon at a time.
Remove about ½ cup of the frosting and put it into a small bowl. Add drops of red,
yellow and blue food coloring until you achieve a brown color, then fill into a piping bag
fitted with a wilton 21 tip.
Color the rest of the frosting orange by adding red and yellow food coloring. Fill into a
piping bag fitted with a wilton 2D tip.
Once cupcakes are baked, let cool completely.
Pipe a small dollop of orange frosting onto the middle of a cupcake. Unwrap a Lindor
chocolate and place onto the dollop of frosting.
Create the pumpkin shape by starting at the base of the chocolate ball and finishing at
the top. Repeat the process around the chocolate ball until it is covered.
Create the stem by piping small tuffets of brown frosting on top.
Notes
To Store cupcakes:
Store in an airtight container for several days.
Nutrition
Calories:
339
kcal
Carbohydrates:
45
g
Protein:
2
g
Fat:
18
g
Saturated Fat:
8
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
5
g
Trans Fat:
0.4
g
Cholesterol:
28
mg
Sodium:
281
mg
Potassium:
108
mg
Fiber:
1
g
Sugar:
36
g
Vitamin A:
2034
IU
Vitamin C:
0.5
mg
Calcium:
44
mg
Iron:
1
mg
Keyword
chocolate pumpkin cupcake frosting, easy pumpkin chocolate cupcakes, fall cupcakes, moist chocolate pumpkin cupcakes, pumpkin chocolate cupcakes, pumpkin cupcakes, pumpkin spice cupcakes
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