Photo: Annabelle Breakey; Styling: Emma Star Jensen
Prep Time
45 Mins
Chill Time
1 Hour 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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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

Step 6

Note: Nutritional analysis is per cupcake.

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