Photo: Annabelle Breakey; Styling: Emma Star Jensen
Prep Time
45 Mins
Chill Time
1 Hour 30 Mins
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.

Ratings & Reviews

Vinniegirl's Review

December 03, 2012
I served these at Thanksgiving and was hoping for more of a pumpkin flavor. Also, there is still a lot of oil so I'm not sure what the purpose of the pumpkin is since you can't taste it. The cupcake is moist but just takes like a chocolate cupcake. I made the browned butter cinnamon cream cheese frosting and that made it over the top.

Deniseey's Review

October 21, 2012

Angelawhocooks's Review

December 07, 2011
Really good. Everyone loved them on Thanksgiving and when I saw my brother-in-law a few days later he commented on on how much he enjoyed them. It's fun to share a memorable dessert with family and friends.

dmarkowitz's Review

November 22, 2011
I made a quick and easy variation of this recipe by using dark chocolate cake mix and cream cheese frosting instead of making them from scratch. I added about 1/2 cup pumpkin puree to the cake mix, and decreased the oil by 1/4 cup. To the frosting I added 1 spoonful of pumpkin and about 1/8 tsp pumpkin spice. I made mini-cupcakes for a bite-sized dessert and they turned out wonderfully!

ajablon22's Review

November 04, 2011
These are more like a brownie in texture than a cupcake, but still very tasty. The pumpkin flavor in both the cake and frosting is very light, not overwhelming like it seemed it would be.

anisama1240's Review

October 30, 2011