Chocolate Pumpkin Cupcakes

Name: Chocolate Pumpkin Cupcakes
Cook time: 20 min
Yield: 12 servings
Ingredients: 180 g all-purpose flour spooned and leveled; 50 g unsweetened cocoa powder sifted if lumpy; 200 g granulated sugar; 50 g light brown sugar packed; 8 g baking powder; 4 g baking soda; 3 g fine salt; 180 g pumpkin puree; 2 each large egg room temperature; 90 ml neutral oil; 120 ml milk room temperature; 5 ml vanilla extract; 225 g cream cheese softened; 56 g unsalted butter softened; 180 g powdered sugar sifted; 5 ml vanilla extract; 5 g unsweetened cocoa powder for dusting

These cupcakes bake up with a deep chocolate base and enough pumpkin to keep the crumb tender and autumnal without turning them into a spice cake. The cream cheese frosting adds tang and cool richness, and a light cocoa dusting keeps the chocolate flavor front and center for a Halloween dessert table.

By Julienne

Cook time: 20 minutes

Servings: 12

Ingredients

180 g all-purpose flour spooned and leveled
50 g unsweetened cocoa powder sifted if lumpy
200 g granulated sugar
50 g light brown sugar packed
8 g baking powder
4 g baking soda
3 g fine salt
180 g pumpkin puree
2 each large egg room temperature
90 ml neutral oil
120 ml milk room temperature
5 ml vanilla extract
225 g cream cheese softened
56 g unsalted butter softened
180 g powdered sugar sifted
5 ml vanilla extract
5 g unsweetened cocoa powder for dusting

Instructions

Heat the oven to 175°C. Line a 12-cup muffin tin with paper liners. Oven is fully preheated and the muffin tin is lined.
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. The dry mixture is uniform with no visible cocoa clumps.
In a second bowl, whisk the pumpkin puree, eggs, oil, milk, and 5 ml of the vanilla extract until smooth. The mixture looks glossy and evenly combined.
Add the wet mixture to the dry ingredients and fold just until no dry flour remains. Divide the batter evenly among the 12 liners. The batter is evenly portioned and the cups are about two-thirds full.
Bake for 18 to 20 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs. Cupcakes are domed, set, and the centers are cooked through.
Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack and cool completely before frosting. Cupcakes are completely cool to the touch.
For the frosting, beat the cream cheese and butter until smooth. Add the powdered sugar and the remaining 5 ml vanilla extract, then beat until fluffy. The frosting is spreadable and holds soft peaks.
Frost the cooled cupcakes and finish with the optional cocoa dusting. The cupcakes are fully frosted with a light cocoa finish, if using.