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Prep Time
45 Mins
Chill Time
1 Hour 30 Mins
Yield
Makes 22 cupcakes
Photo: Annabelle Breakey; Styling: Emma Star Jensen

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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