Best 6 Mini Pumpkin Cupcakes With Chocolate Frosting Recipes

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In the realm of delectable treats, mini pumpkin cupcakes with chocolate frosting stand as a testament to culinary ingenuity. Perfectly portioned and bursting with autumnal flavors, these bite-sized delights are a feast for both the eyes and the palate. Picture golden-brown cupcakes crowned with velvety chocolate frosting, each bite promising a harmonious blend of pumpkin spice and rich cocoa. Whether you're hosting a festive gathering or simply seeking a sweet indulgence, this recipe will guide you through the process of creating these delightful morsels that are sure to captivate your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

MINI HALLOWEEN PUMPKIN CUPCAKES



Mini Halloween Pumpkin Cupcakes image

Provided by Bon Appétit Test Kitchen

Categories     Mixer     Egg     Dessert     Bake     Kid-Friendly     Low Cal     Halloween     Cream Cheese     Vanilla     Chill     Sour Cream     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 24

Number Of Ingredients 15

1 cup self-rising flour
2/3 cup (packed) golden brown sugar
2 teaspoons pumpkin pie spice
1 large egg
1/2 cup canned pure pumpkin
1/3 cup vegetable oil
1/3 cup sour cream
1 1/2 teaspoons vanilla extract
Chopped crystallized ginger (optional)
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
Orange and black food coloring; orange, black, white, and yellow candies and sugar crystals
Special Equipment
Mini muffin pans 13/4x1-inch paper liners

Steps:

  • Preheat oven to 350°F. Line 24 mini muffin cups with 1 3/4x 1-inch paper liners. Mix flour, golden brown sugar, and pumpkin pie spice in large bowl. Whisk egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl. Add mixture to dry ingredients; stir to fully combine. Spoon batter into paper liners (batter will almost fill liners). Scatter crystallized ginger over, if desired. Bake cupcakes until tester inserted into center comes out clean, about 16 minutes. Remove cupcakes from pan and let cool completely on rack. Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar.
  • Divide frosting among 3 bowls. Tint frosting in first bowl with orange coloring (or combine red and yellow coloring to make orange) and frosting in second bowl with black coloring, keeping frosting in third bowl white. Chill frosting 2 hours or until firm enough to easily spread. Frost cupcakes; decorate using candy and sugar crystals as desired.

CHOCOLATE-PUMPKIN CUPCAKES



Chocolate-Pumpkin Cupcakes image

As I was craving a seasonal treat to use some leftover canned pumpkin, I created this modification of a widely available chocolate cake recipe. These delights are moist and delicious! You may frost with your favorite buttercream or cream cheese frosting and decorate, or leave plain. These babies are so moist, they don't demand frosting.

Provided by MMMICHELLE

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 24

Number Of Ingredients 12

2 cups white sugar
1 ¾ cups all-purpose flour
⅓ cup cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup pumpkin puree
1 cup milk
½ cup canola oil
2 teaspoons vanilla extract
⅓ cup boiling water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  • Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of an electric mixer. Mix briefly until combined. Add pumpkin, milk, canola oil, and vanilla extract; mix on medium speed for 2 minutes. Add water and mix until just blended.
  • Spoon batter into the prepared muffin cups, filling each almost all the way to the top.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool in trays for about 10 minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 157.3 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.6 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 241.2 mg, Sugar 17.6 g

CHOCOLATE CUPCAKES WITH PUMPKIN CHEESECAKE FILLING



Chocolate Cupcakes with Pumpkin Cheesecake Filling image

Chocolate cupcakes with pumpkin cheesecake filling are a delicious combination of rich, moist chocolate cake and a creamy pumpkin smoothness inside.

Provided by Culinary Envy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 12

Number Of Ingredients 17

1 (8 ounce) package cream cheese, at room temperature
⅓ cup white sugar
1 egg
2 tablespoons 100% pure pumpkin
6 drops yellow food coloring
3 drops red food coloring
⅛ teaspoon salt
½ cup semisweet chocolate chips, or more to taste
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup vegetable oil
1 cup water
1 teaspoon white vinegar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  • Place cream cheese, 1/3 cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. Beat using an electric mixer until thoroughly combined and no lumps remain. Stir in chocolate chips.
  • Whisk flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a large bowl. Mix in water, oil, vinegar, and vanilla extract until batter is well blended.
  • Fill muffin cups 1/2-full with batter; top with 1 tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Nutrition Facts : Calories 306.2 calories, Carbohydrate 40.1 g, Cholesterol 36 mg, Fat 15.5 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 6.6 g, Sodium 289.2 mg, Sugar 26.2 g

MINI PUMPKIN CUPCAKES WITH CHOCOLATE FROSTING



Mini Pumpkin Cupcakes with Chocolate Frosting image

Provided by Giada De Laurentiis

Time 1h

Yield 36 mini cupcakes or 12 regular-sized cupcakes

Number Of Ingredients 12

1 1/2 cups (12 ounces) canned 100 percent pure pumpkin (recommended: Libby's)
2 cups vanilla cake mix (recommended: Betty Crocker Super Moist French Vanilla)
1/2 cup whole milk, at room temperature
1/4 cup vegetable oil
2 eggs, at room temperature
2 teaspoons pumpkin pie spice
1 cup powdered sugar
1/2 cup cream cheese, at room temperature
1/2 stick unsalted butter, at room temperature
1/2 cup unsweetened cocoa powder
1/4 cup sour cream
To decorate: mini-chocolate chips, sprinkles, colored sugar, small candies.

Steps:

  • Cupcakes: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 36 mini cupcake molds with paper liners. Set aside.
  • In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice. Using an electric hand mixer, beat the mixture on low speed until smooth. Increase the speed to high and beat until light and fluffy, 2 minutes. Using a small ice cream scoop, fill the prepared molds with the batter. Bake until puffed and golden, about 10 to 12 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before frosting, about 20 minutes.
  • Frosting: In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream. Using a hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
  • Using a small spatula, spread the frosting on top of the cupcakes. Decorate with mini-chocolate chips, sprinkles, colored sugar, and small candies.

DOUBLE CHOCOLATE PUMPKIN CUPCAKES



Double Chocolate Pumpkin Cupcakes image

Another great pumpkin recipe! I used a cream cheese frosting with this one. I think I'll make these for my youngest child's school fall festival and put some of those cute orange pumpkin candies in the center of each cupcake.

Provided by Kelly

Categories     Dessert

Time 45m

Yield 24 Cupcakes, 24 serving(s)

Number Of Ingredients 13

1 1/2 cups cake flour
2/3 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup yogurt, plain lowfat
1 3/4 cups canned pumpkin (15 oz. can)
1 teaspoon white vinegar
2 teaspoons vanilla extract
1/2 cup unsalted butter, softened
1 1/2 cups brown sugar, lightly-packed
3 large eggs
1 cup mini chocolate chip

Steps:

  • Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
  • Sift the flour, cocoa, baking powder, baking soda and salt together; set aside. In a separate bowl, stir together the yogurt, pumpkin, vinegar, and vanilla extract, set aside.
  • In a large mixing bowl, and using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Alternately beat in the flour and pumpkin mixtures in thirds (for example, beat in 1/3 flour mixture followed by 1/3 pumpkin mixture and repeat until everything is combined). Fold in the mini chocolate chips.
  • Working quickly, spoon batter into cupcake cups, filling each about 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven and bake approximately 25 minutes. Cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes then remove cupcakes from pans and let cool completely on the wire racks.

Nutrition Facts : Calories 179.5, Fat 7.4, SaturatedFat 4.3, Cholesterol 37.9, Sodium 195, Carbohydrate 28, Fiber 1.9, Sugar 18.4, Protein 2.9

SURPRISE PUMPKIN CUPCAKES



Surprise Pumpkin Cupcakes image

I like to share these little pumpkin cakes at work. Cupcakes are the perfect workplace treat because they're already wrapped up and so easy to eat. -Kathleen Dimmich, Easton, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 14

1 can (15 ounces) pumpkin
2 cups sugar
1 cup canola oil
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg, room temperature
Confectioners' sugar, optional

Steps:

  • In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. , For filling, in another small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low just until combined. , Fill paper-lined muffin cups one-third full. Drop filling by tablespoonfuls into center of each cupcake. Cover with remaining batter. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar if desired. Refrigerate leftovers.

Nutrition Facts : Calories 250 calories, Fat 14g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 179mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • For the perfect cupcake, accurately measure your ingredients. A kitchen scale is recommended for precise measurements.
  • Use room temperature ingredients for even mixing and a smooth batter. Take out your eggs, butter, and milk about an hour before baking.
  • Do not overmix the batter. Overmixing can result in tough and dense cupcakes.
  • For a moist and fluffy cupcake, fill the cupcake liners only 2/3 full.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean. Do not overbake, as this can dry them out.
  • Allow the cupcakes to cool completely before frosting. This will prevent the frosting from melting.
  • For a smooth and creamy frosting, beat the butter until light and fluffy before adding the sugar. Add the sugar gradually to avoid gritty frosting.
  • If the frosting is too thick, add a little milk or cream to thin it out. If it is too thin, add more confectioners' sugar.
  • For a professional touch, use a piping bag or a ziplock bag with the corner snipped off to decorate your cupcakes.

Conclusion:

With careful attention to detail and a little practice, you can create delicious mini pumpkin cupcakes with chocolate frosting that will impress your friends and family. These cupcakes are perfect for any occasion, from birthday parties to holiday gatherings. So, grab your apron and preheat your oven, it's time to bake some cupcake magic!

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