Chocolate Pumpkin Cupcakes
The canned pumpkin in the batter keeps these cupcakes moist, reducing the amount of oil you need to use.
The canned pumpkin in the batter keeps these cupcakes moist, reducing the amount of oil you need to use.
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.
Read MoreReally 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.
Read MoreI 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!
Read MoreThese 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.
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