MINI PUMPKIN CUPCAKES WITH CHOCOLATE FROSTING
Provided by Giada De Laurentiis
Time 1h
Yield 36 mini cupcakes or 12 regular-sized cupcakes
Number Of Ingredients 12
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.
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jamie grafft
[email protected]These cupcakes were a disappointment. They were dry and the frosting was too sweet.
Damilare Joshua
[email protected]I would definitely make these cupcakes again.
Keshab Regmi
[email protected]These cupcakes were the perfect fall treat!
Private Louis
[email protected]The cupcakes were a little dry, but the frosting was amazing.
Lovely Jones
[email protected]These cupcakes were so easy to make and they turned out so cute.
Andrea magno
[email protected]Not a fan of pumpkin, but these cupcakes were actually really good.
MR Likhon
[email protected]These cupcakes were moist and fluffy. The frosting was rich and creamy.
Susan Serfass
[email protected]These were a hit at my Halloween party! Everyone loved them.
Dawn
[email protected]Loved these cupcakes! The frosting was a bit too sweet for me, but the cupcakes themselves were perfect.
Lattie Thandeka
[email protected]The cupcakes were easy to make and turned out great! I used a muffin pan instead of a cupcake pan and they still came out perfect.
Efosa Osakue
[email protected]These pumpkin cupcakes were moist and delicious, and the chocolate frosting was the perfect complement. I loved that the recipe used real pumpkin puree instead of canned, it gave the cupcakes such a rich flavor.