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Chocolate Pumpkin Cupcakes

  • 22servings
  • 259calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H
MineralsZinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups sugar

  2. 1/2 cup buttermilk

  3. 1/2 cup vegetable oil

  4. 2 large eggs, at room temperature

  5. 3/4 cup canned pumpkin

  6. 1/2 teaspoon salt

  7. 1 teaspoon vanilla extract

  8. 2 cups flour

  9. 3/4 cup unsweetened cocoa powder

  10. 2 teaspoons baking soda

  11. 1 teaspoon baking powder

  12. 8 ounces mascarpone cheese

  13. 1/4 teaspoon pumpkin pie spice

  14. 2 tablespoons canned pumpkin

  15. 1/2 teaspoon vanilla extract

  16. Pinch of salt

  17. 1 1/4 cups powdered sugar

  18. About 1 1/2 cups sweetened whipped cream

  19. 22 chocolate pastilles*

Instructions Jump to Ingredients ↑

  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.

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