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Chocolate Pumpkin Cupcakes

Photo: Annabelle Breakey; Styling: Emma Star Jensen
Prep time 45 mins
Chill time 1 hr, 30 mins
Yield Makes 22 cupcakes
The canned pumpkin in the batter keeps these cupcakes moist, reducing the amount of oil you need to use.

Ingredients

  • CUPCAKES
  • 1 1/2 cups sugar
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 3/4 cup canned pumpkin
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • FROSTING
  • 8 ounces mascarpone cheese
  • 1/4 teaspoon pumpkin pie spice
  • 2 tablespoons canned pumpkin
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 1/4 cups powdered sugar
  • TOPPING
  • About 1 1/2 cups sweetened whipped cream
  • 22 chocolate pastilles*

Nutrition Information

  • calories 259
  • caloriesfromfat 48 %
  • protein 3.5 g
  • fat 14 g
  • satfat 5.5 g
  • carbohydrate 33 g
  • fiber 1.6 g
  • sodium 214 mg
  • cholesterol 41 mg

How to Make It

  1. Make cupcakes: Preheat oven to 350°. In a medium bowl, with a mixer on medium speed, beat sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla until well blended.

  2. Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl. Gradually add to wet mixture, beating on medium speed until smooth.

  3. Line muffin pans with muffin cups and fill each cup with 3 tbsp. batter. Bake until a toothpick inserted in centers comes out clean, 25 minutes. Cool completely.

  4. Make frosting: In a medium bowl, beat mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Beat in powdered sugar. Chill until firm, 1 hour. Spread on cupcakes and top each with whipped cream and a pastille. Chill until frosting is firm, about 30 minutes.

  5. *Find chocolate pastilles in the baking aisle at well-stocked grocery stores.

  6. Note: Nutritional analysis is per cupcake.