Cookie Thursday: Chocolate Pumpkin Cupcakes (recipe)

Chocolate Pumpkin Cookies
Chocolate Pumpkin Cookies
Cupcakes? But Gudrun, it is supposed to be Cookie Thursday. Where is the cookie?

Well, my loyal readers, I changed my mind today and made cupcakes, mostly because I wanted to use the cute little Martha Stewart Halloween stencils I picked up at Michael’s a couple weeks ago. I mean, look at that, how cute they are! And tomorrow is Halloween, I don’t have that much time! Fortunately, I was able to find a cupcake recipe that incorporated both pumpkin (for the husband) and chocolate (for the kids).

I started with a recipe from Pinch My Salt, and changed things up, as I like to do. The cakes are great – the flavor reminds me of really good Devil’s Food cake, very moist and not at all pumpkiny. In the original recipe, Nicole used mini chocolate chips, but I kind forgot to add those (oh, I had them in the cupboard, I failed to put them in). Also, she used plain yogurt, which I did not have, so I went ahead with buttermilk. And apparently, typing in the recipe now, I realize I also skipped the vanilla!

Here is the recipe:

Chocolate Pumpkin Cupcakes

  • 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 buttermilk
  • 1 3/4 C. canned pumpkin (15 oz. can)
  • 2 t. vanilla extract
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups lightly-packed light brown sugar
  • 3 large eggs
  • 1 cup mini chocolate chips

Preheat oven to 350F. Grease or line with paper lines, 24 cupcake cups.

Sift together flour, cocoa powder, baking powder, baking soda and salt. Set aside.

Mix together buttermilk, pumpkin puree and vanilla (don’t forget the vanilla like I did!).

Beat butter and sugar together until light and fluffy. Add in eggs, one at a time, and mix well. Starting and ending with the flour mixture, alternate adding flour and pumpkin/buttermilk, mixing well after each addition. Stir in chocolate chips.

Using a 2-inch cookie scoop, spoon batter into cupcake cups. Bake in middle of oven 20-25 minutes, until toothpick comes out clean. Cool completely, then frost or decorate* as you wish.

* I used  Martha Stewart stencils that I bought at Michael’s, just for decorating cupcakes. You could also make your own using the Halloween stencil templates on Martha’s site. 


  1. oh no, you left out the vanilla! how did it come out?

  2. Kitchen Gadget Girl

    honestly, it came out fine. I don’t think I even missed the vanilla, although I am sure if I put two cupcakes side-by-side, one with and one without, I would prefer the one with. Hey, maybe I should try that and see if it is true!

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