HAPPY FALL Y’ALL.
I just wanted to be as basic as possible today by posting a pumpkin recipe… Though, I totally embrace the basic-ness that I exude because I looooooove fall.
Fall is seriously the BEST. The air is crisp, the leaves are changing colors, football is happening, and all I want to do is cozy up with a soft sweater, a warm drink, and doughnuts or maybe one of these chocolate pumpkin cupcakes.
Also, decorating for fall is always SO FUN. I love picking up mini white pumpkins from a fruit farm near by and scattering them all over my house. My fall wreath has been up for a week or two already but I think I plan on making a new one this weekend.
We completely neglected our back gardens this summer so they are overgrown with weeds BUT my plan is to buy and place a bunch of pumpkins back there to make it look like a pumpkin patch ha! Putting those weeds to good use.
Lastly, I have yet to purchase a fall scented candle but that’s on my grocery list for this weekend.
Are you doing anything fall-related this weekend!? If not, you should totally add making these AMAZING chocolate pumpkin cupcakes to your to do list.
What makes them so amazing?! Well, they are basically the most fluffy and moist pumpkin cupcakes everrrr plus they have a slight chocolate taste to them! Oh and we top them off with the densest and richest cream cheese frosting. Swooooon. Guys, they are seriously SO GOOOD. This recipe yields two dozen cupcakes so you’ll have plenty to share, not that you have to! You can totally keep them all to yourself. I shared and my friends were very grateful. Decision is totally up to you!
Ingredients
- 3 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 sticks (3/4 cup) unsalted butter, at room temp
- 2 cups brown sugar, packed
- 3 large eggs, at room temp
- 2 teaspoons vanilla extract
- 1 (15oz) can pumpkin puree
- 1 1/2 cups milk
- 1 1/2 tablespoons lemon juice
- 2 sticks (1 cup) unsalted butter, at room temp
- 1 block (8oz) cream cheese, at room temp
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- healthy pinch of salt
Instructions
- Preheat oven to 350F. Line two (12 cup) cupcake/muffin tins with cupcake liners.
- Sift flour, cocoa powder, baking soda, ground cinnamon, and salt together into a large bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter at a medium speed for about 3 minutes. Add in brown sugar and mix another minute. Switch to the whisk attachment and add in the eggs (one at a time) then half the sifted flour mixture then beat about 30 seconds. Add in the vanilla, pumpkin puree, milk, lemon juice, and remaining flour mixture then beat until just combined.
- Divide batter between 24 cupcake liners. Each cup should be about 2/3rds to 3/4ths full. Bake one cupcake tin in the oven at a time for about 22-26 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Make sure to rotate the pan halfway through baking. Repeat with second cupcake tin. Let cupcakes cool to room temp before frosting.
- Make the frosting while the cupcakes bake: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and cream cheese together at a medium speed until smooth and creamy (about 2-3 minutes). Gradually add in the powdered sugar, one cup at a time, and beat well, scraping down the sides of the bowl as needed. Add vanilla extra and salt then mix well for about 2 minutes.
- Frost the cupcakes: Frost your cupcakes using either a piping bag or another frosting tool of your choosing. To achieve icing roses, use a piping bag fitted with Wilton's 1M or 2D piping tip (tutorial here).
Notes
Total time includes baking the two cupcake tins separately, cooling, and frosting cupcakes.
Do you have a fall bucket list?! I’d love hear how you plan to embrace the best season everrrr. Tell me in the comments! 🙂
Oh and have a fabulous weekend! See you back here Monday… or Tuesday, depending on how productive my weekend is ha!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your chocolate pumpkin cupcakes in action. Peace out, friends!
– a
p.s. I read that maple is like the NEW FALL FLAVOR. I’ve been obsessed with maple since like ever… if you love maple too, you should check out these sweet rolls, burgers, cocktail, doughnuts, and scones.
p.p.s. check out more pumpkin recipes here and here. AND apple recipes here, here, here, here, and here!