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Fall has never tasted so good! Once you try one of these dreamy Chocolate Cupcakes with Pumpkin Buttercream Frosting you’ll be reachin’ for a second one.
First things first, let’s talk about this Pumpkin Buttercream Frosting. It’s probably the best flavored buttercream I’ve had in a long time. It doesn’t just have pumpkin pie spice, it actually has pureed pumpkin in the frosting. I’m so excited to add this buttercream to my list of Easy Pumpkin Recipes.
Next up is this dark, decadent chocolate cake. It’s the only recipe I’ve made for years when people ask me to make them a cake. My secret weapon is the strong hot black coffee. Don’t freak on me here….you can’t taste it and coffee brings out the natural flavors in the coffee. It’s just not the same without it.
Trust me. You’ll love it and know one will know it’s there.
When you put the chocolate cupcake together with the creamy, rich pumpkin buttercream frosting something magical happens. Besides making your tastebuds jump for joy you can’t help by smile. It’ the perfect fall cupcake.
Chocolate Cupcakes with Pumpkin Buttercream Frosting
Ingredients
Cupcakes
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 tsps baking powder
- 1 1/2 tsps baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsps vanilla extract
- 1 cup hot coffee
Frosting
- 1 cup butter-flavored shortening
- 1/2 cup pumpkin puree
- 2 tbls warm water (2-3)
- 1 tsp vanilla extract
- 2 lbs confectioners sugar
- 2 tsps pumpkin pie spice
Instructions
Cake
- Preheat oven to 350°F. Line cupcake tins with cupcake liners and set aside.
- Combine sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed (using a stand or handheld mixer) 2 minutes. Stir in hot coffee (the batter will be thin). Pour the batter into prepared cupcake tins until about 2/3 full.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cake from pans onto wire racks. Cool completely.
Frosting
- Beat together shortening, pumpkin, 1 tbsp of warm water, vanilla, and pumpkin pie spice until smooth and creamy. Beat in the sugar gradually on a low setting. Scrape sides of bowl as needed.
- Mixture will be very thick. After all sugar is incorporated, add 1-2 more tbsp. of warm water and beat at medium/medium-high speed for 1-2 more minutes. Adding more warm water will continue to thin the frosting consistency and bring down the sweetness even more. Add as much as you like to get the appropriate flavor and consistency. Be careful because a little goes a long way.
- The frosting can also be made several days in advance and stored in an airtight container in the refrigerator. Bring to room temperature, then mix well before using. Leftovers should be refrigerated.
- Frost cooled cupcakes with pumpkin buttercream frosting.
- Makes 24 cupcakes.
Nutrition Information:
Yield: 24 Serving Size: 1 cupcakeAmount Per Serving: Calories: 277 Total Fat: 3g Carbohydrates: 51g Protein: 10g
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Stephanie Phelps says
October 27, 2016 at 3:57 amOh my gosh what a great time of the year for this fantastic recipe and that pumpkin buttercream frosting sounds heavenly!
Aaron says
October 26, 2016 at 3:18 pmThis is delicious!
TIMOTHY LUSCKO says
October 25, 2016 at 5:28 pmhave to make them looks so good
carol clark says
October 24, 2016 at 3:32 pmi love buttercream and this is yummy sounding
Amanda says
October 24, 2016 at 4:54 amThey look absolutely adorable 😀
Alena Cantelo says
October 24, 2016 at 12:06 amAdding the coffee is a lovely idea, I would not have thought of that. Thank you for the lovely recipe.
Sue Barney says
October 23, 2016 at 10:54 pmThose cupcakes look Delicious! The Pumpkin Buttercream Sounds Fantastic, will definitely have to try it out! Thank you for sharing it! 🙂
Julie Waldron says
October 21, 2016 at 8:42 amI love Pumpkin! This frosting sounds amazing.
jennifer h says
October 21, 2016 at 6:09 amI’m going to try this on a vanilla cupcake!
Wendy O'Neal says
October 24, 2016 at 10:22 amOh yes!!! That will be sooo yummy. w-
Cami Valenzuela says
October 20, 2016 at 3:41 pmThis sounds great. Perfect for Fall. My boys would love this
ashabutterflys says
October 20, 2016 at 9:41 amthey look amazing. I am not a huge fan of pumpkin but I might just try this.
Alexandra Robertson says
October 18, 2016 at 4:36 pmYum! These are perfect. Give me alllll that frosting!
sara says
October 18, 2016 at 3:15 pmThese cupcakes look amazing. I love this flavor combination.
Wendy O'Neal says
October 18, 2016 at 11:32 pmThanks Sara!
Mackenzie @ Food Above Gold says
October 18, 2016 at 12:50 pmI normally prefer savory pumpkin, but these sound like something I need to make! Yum!
Kylee Ayotte says
October 18, 2016 at 8:24 amI soooo need these in my life.