Chocolate Pumpkin Cupcakes
Make Chocolate Pumpkin Cupcakes with cake mix! This easy recipe uses pumpkin and chocolate cake mix to make the best pumpkin cupcakes with buttercream frosting!
Servings: 24 cupcakes
Cost: $8
Ingredients
For the Cupcakes
- 1 approx 15 ounce box Chocolate Cake Mix
- ¾ cup (177ml) water
- ⅓ cup (79ml) vegetable oil
- 3 large eggs
- 1 cup pumpkin puree
For the Frosting
- 1 cup (226g) unsalted butter , softened
- 4 cups (452g) powdered sugar
- 1 teaspoon vanilla
- Pinch salt
- 1-3 tablespoons (15-45ml) heavy whipping cream
- Food Coloring and sprinkles if desired
Instructions
- Preheat oven to 350°. Line two muffin pans with cupcake liners. (I got 18 cupcakes.)
- Mix cake mix, water, oil, and eggs in a large bowl with a hand mixer for about 2 minutes. Add pumpkin and mix until combined. Fill cupcake liners about 2/3 full (I use an ice cream scoop for this).
- Bake 18-22 minutes, until a toothpick insterted comes out with just a few little crumbs sticking to it. Cool completely before frosting.
- To make your frosting, beat butter with mixer (hand or stand, your choice) until creamy. Slowly beat in powdered sugar (1 cup at a time). Beat in vanilla. Add 1 tablespoon of cream and mix, then add more cream as necessary to get the consistency you want. Tint with food coloring, if desired.
- Frost cupcakes and sprinkle with (or dip in) sprinkles. Enjoy!
Notes
Want a fall-like cupcake that tastes like pumpkin? Add 2 teaspoons pumpkin pie spice to the cupcake batter.
Nutrition
Serving: 1cupcake | Calories: 189kcal | Carbohydrates: 21g | Protein: 1g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 12mg | Potassium: 32mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1868IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
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