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Pumpkin Caramels and Chocolate Pumpkin Cupcakes

Having never have made caramels before, the process seemed daunting.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin Caramels and Chocolate Pumpkin Cupcakes
Servings: 24 cupcakes
Author: Amanda Rettke

Ingredients

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/2 cup buttermilk
  • 1 cup canned pumpkin
  • 1 tablespoon vanilla
  • 3/4 cups softened butter
  • 4 Eggs
  • 1 1/2 cups flour
  • 2/3 cups cocoa
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1/2 teaspoons salt

Instructions

  • Heat oven to 350
  • In a small bowl combine buttermilk and pumpkin. Just mix together until incorporated.
  • In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
  • In a mixer, beat the butter, sugars, and vanilla together until light and fluffy. Add in eggs, one at a time, until fully incorporated.
  • Alternating, add the flour mixture and buttermilk mixture to the sugar mixture. Beginning and ending with the flour mixture.
  • Mix for 1 minute on low until fully combined. Using an ice cream scoop or 1/4 cup measuring cup, place batter in prepared cupcake pan.
  • Bake for 16-20 minutes. Cupcakes are done when an inserted toothpick comes out clean.