Why use room-temperature ingredients?

Refrigerated ingredients should be at room temperature before assembling the recipe so the cupcake batter will blend together easily. We don't want it over-mixed. And when making the frosting, room temperature ingredients help the frosting whip up evenly.

Why fill cupcake liners 3/4 full?

If cupcake liners are filled to the top, as the batter rises in the oven it won't have "guardrails" to support the rise and give it structure. The centers of the cupcakes will sink, and the edges will expand like a mushroom. For bakery-style cupcakes, fill the liners just 3/4 full.

How to make mini Thanksgiving cupcakes?

Line a mini pan for muffins with parchment-paper liners. Fill the wells of the pan 1/2 full. Bake 10 to 12 minutes at 350°F.

How to store chocolate pumpkin cupcakes?

Store these cupcakes at room temperature inside an air-tight container. They'll stay fresh up to 2 days.

Can cupcakes be frozen?

Yes. Freeze unfrosted cupcakes for up to 1 month. Defrost in the fridge overnight. Bring the treats to room temperature before frosting.

Can Thanksgiving cupcakes be made in advance?

Yes. You can prep this dessert recipe 1 day in advance. Keep the cupcakes covered in a tall plastic container with snap-on lid. Store at room temperature. When ready to enjoy, pipe on the frosting 1 hour before serving so the icing can set.

How to make Thanksgiving cupcakes a Halloween dessert?

It's easy to do! Instead of mini pumpkins on the cupcakes, use spooky Halloween cupcake toppers. Look for ghosts, witches, bats and skulls.

Chocolate-Pumpkin Thanksgiving Cupcakes

Thanksgiving Cupcakes

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5 from 9 reviews

Author: Denay DeGuzman
Total Time: 40 Minutes
Yield: 12 Cupcakes 1x

Description

Chocolate-pumpkin Thanksgiving cupcakes are tender and delicious. They’re crowned with a decadent chocolate buttercream frosting. They deserve a place on your Thanksgiving dessert table!

Ingredients

Units Scale

CHOCOLATE PUMPKIN CUPCAKES

1 1/4 cup all-purpose flour
1 cup granulated sugar
1/4 cup Dutch-process cocoa powder (like Hershey’s Special Dark Cocoa)
1 1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 cup whole milk
1/3 cup canned pumpkin puree
1/4 cup vegetable oil
2 large eggs, room temperature
2 teaspoons pure vanilla extract

CHOCOLATE BUTTERCREAM FROSTING

1 stick (1/2 cup) butter, softened
2 cups powdered sugar
1 cup (6 ounces) semi-sweet chocolate chips, melted and cooled
1 teaspoon pure vanilla extract
1 pinch of salt, to taste

DECORATIONS: Find pumpkin cupcake toppers at your local craft store. Check the baking aisle and/or the fall decor aisle.

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Instructions

CHOCOLATE PUMPKIN CUPCAKES

RECIPE PREP: Adjust oven rack to the center position. Preheat oven to 350°F (180°C). Line a 12-well cupcake pan with paper cupcake liners.

In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, cocoa, baking powder, salt, and cinnamon.
In a separate bowl, combine the wet ingredients. Whisk together the milk, pumpkin puree, vegetable oil, eggs, and vanilla extract. Add dry ingredients to wet ingredients. Mix until just combined. Don’t over-mix, or the cupcakes will be flat and dense rather than light and fluffy!
Evenly divide the batter between the wells of the pan, filling each 3/4 of the way full.
Bake 15 to 18 minutes, or until a toothpick inserted into the center of 2 cupcakes comes out clean or with just a few moist crumbs. We don’t want to over-bake the cupcakes.

CHOCOLATE BUTTERCREAM FROSTING

Add softened butter to the bowl of a stand mixer with paddle attachment. Beat on medium speed until light and fluffy, about 1 minute.
With mixer on low, slowly add powdered sugar the bowl. Once it’s been fully incorporated, add melted chocolate that’s been fully cooled, and vanilla. Mix until just combined. Scrape down sides of the bowl with a spatula, as needed.
Turn the mixer to medium-high speed. Beat until the frosting is light and fluffy, about 1 minute.
Transfer frosting to a piping bag fitted with a Wilton 1M metal tip. Pipe on frosting in swirls. Decorate with fall-themed cupcake toppers.