Double Chocolate Pumpkin Cupcakes
Indulge in the ultimate autumn-inspired treat with these Double Chocolate Pumpkin Cupcakes, where rich, velvety chocolate meets the warm, spiced sweetness of pumpkin. Perfectly tender and moist, these cupcakes feature a decadent combination of unsweetened cocoa powder and semi-sweet chocolate chips, creating a double dose of chocolatey goodness in every bite. With the natural creaminess of pure pumpkin puree adding a delightful depth of flavor, these crowd-pleasers are whipped up in just 15 minutes and ready to savor in under an hour. Ideal for fall gatherings, Halloween parties, or simply satisfying chocolate cravings, they can be dressed up with frosting, a drizzle of chocolate glaze, or left elegantly simple. Whether you're a pumpkin enthusiast or a chocoholic, these cupcakes are the perfect blend of cozy autumn flavors and indulgence.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.75 cups granulated sugar
- 0.5 cups light brown sugar
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cups pumpkin puree
- 2 large eggs
- 0.5 cups vegetable oil
- 1 teaspoons pure vanilla extract
- 0.75 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, light brown sugar, baking powder, baking soda, and salt until well combined.
In a separate medium mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, and pure vanilla extract until smooth and uniform.
Gradually add the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the cupcakes dense.
Fold in the semi-sweet chocolate chips gently using a spoon or spatula.
Evenly divide the batter among the prepared cupcake liners, filling each about 3/4 full.
Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with only a few moist crumbs attached.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Optionally, top with chocolate glaze, frosting, or a dusting of powdered sugar for added indulgence.
Nutrition Facts
Calories |
3563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2458 mg | 107% | |
| Total Carbohydrate | 547.2 g | 199% | |
| Dietary Fiber | 62.3 g | 222% | |
| Total Sugars | 328.6 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 346 mg | 27% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 2725 mg | 58% | |
*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.
