Double Chocolate Pumpkin Cupcakes

READY IN: 40mins
Recipe by Chocolatl

My son suddenly decided one day that he didn't like drinking hot cocoa. I had some mix leftover, so these are what I made. I used salted butter; if you use unsalted you may want to add 1/4 teaspoon salt.

Top Review by Sydney Mike

Made these the other day for our mobile home park's refreshments get-together (actually their coffee hour, but since I don't drink the stuff . . .)! I thought they were great, my other half thought them OK, & our park neighbors devoured the rest of them, so there you go ~ 5 stars! [Made & reviewed as a recipenap in the Aus/NZ Recipe Swap #37]

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Lightly grease 15 muffin cups.
  3. Combine flour, baking powder and baking soda.
  4. Beat butter and sugar together until light and creamy.
  5. Beat in cocoa mix.
  6. Beat in eggs one at a time.
  7. Beat in pumpkin and vanilla until well-blended.
  8. Stir flour mixture into butter mixture.
  9. Stir just until combined.
  10. Stir in chips.
  11. Spoon batter into muffin cups.
  12. Bake for 25-35 minutes, or until a tester comes out clean.
  13. These can be frosted or served plain or dusted with powdered sugar.

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