Pumpkin Buttercream Cupcakes with Chocolate Halloween Toppers
These cupcakes are the perfect treat for Halloween!
Servings: 12 cupcakes
Calories: 368kcal
Ingredients
CHOCOLATE PUMPKIN CUPCAKES
- ½ cup (123 g) buttermilk
- 1 cup (245 g) canned pumpkin
- 1 ½ cups (188 g) flour
- ⅔ cup (79g) cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (170 g) softened butter
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar
- 1 tablespoon vanilla
- 4 large eggs
PUMPKIN BUTTERCREAM
- 2 tablespoons butter
- ¾ cup shortening
- 2 tablespoons pumpkin puree
- ½ teaspoon cinnamon
- 4 - 5 cups (500 g-625 g) powdered sugar
- ¼ -½ cup (61 g-123 g) milk
Instructions
CHOCOLATE PUMPKIN CUPCAKES
- Heat oven to 350°F.
- 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 ¼ cup measuring cup, place batter in prepared cupcake pan.
- Bake for 18-22 minutes. Cupcakes are done when an inserted toothpick comes out clean.
PUMPKIN BUTTERCREAM
- Cream together butter and shortening until well combined. (about 2-3 minutes)
- Add pumpkin puree and cinnamon and blend for 30 seconds.
- Start adding powder sugar, one cup at a time, until reach desired consistency and taste.
- Add milk in when you need too, probably after second cup of powder sugar.
- Add a little at first and then more as needed.
- Drop a scoop onto each cupcake, and top with your chocolate Halloween toppers!
Nutrition
Serving: 1cupcake | Calories: 368kcal