Chocolate Pumpkin Cake and Cupcakes
Indulge in the decadent fusion of rich chocolate and autumnal pumpkin with this Chocolate Pumpkin Cake and Cupcakes recipe—a perfect treat for cozy family gatherings or festive celebrations. The moist texture comes from the addition of creamy pumpkin purée and buttermilk, while unsweetened cocoa imparts a deep, chocolaty flavor. For extra decadence, semi-sweet chocolate chips can be folded into the batter, and the finished dessert can be topped with a luscious cream cheese frosting. Whether you prepare this as a towering layer cake or as tender cupcakes, this versatile recipe is a breeze to make, with just 20 minutes of prep and under 30 minutes of baking. Perfect for seasonal baking enthusiasts, this dessert combines the warm flavors of fall with the indulgence of chocolate, creating a treat that’s both irresistible and crowd-pleasing.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Pumpkin puree
- 0.5 cup Vegetable oil
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk
- 0.75 cup Semi-sweet chocolate chips (optional)
- 1 batch Cream cheese frosting (optional, for topping)
- 1 as needed Nonstick baking spray
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line two standard cupcake trays with 24 paper liners. Alternatively, you can use nonstick baking spray.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Pour in the buttermilk, mixing gently to create a smooth batter. Avoid overmixing.
If desired, fold in the chocolate chips for extra bursts of chocolate in your cake or cupcakes.
Divide the batter evenly between the prepared pans or cupcake liners.
Bake the cakes for 25-30 minutes, or the cupcakes for 18-22 minutes, until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes or cupcakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
If making a cake, frost the cooled layers with cream cheese frosting. For cupcakes, pipe or spread frosting on top of each one.
Serve and enjoy your Chocolate Pumpkin Cake or Cupcakes!
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 506 mg | 22% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 56.1 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 306 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
