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Chocolate Pumpkin Cupcakes

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“I have made this recipe quite a few times for my Dad's birthday as cupcakes as well as a cake. It tastes great, even to pumpkin haters! My grandmother gave me the recipe.”
24 cupcakes

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Line cupcake trays with paper liners (24), or the bottoms of 2 8 inch cake pans with parchment paper, lightly buttered.
  3. Sift flour, cocoa, baking powder, baking soda and salt together and set aside.
  4. Stir the buttermilk, pumpkin and vanilla together in a small bowl and set aside.
  5. Beat the butter and sugars together using a stand mixer on medium speed until light and fluffy.
  6. Beat in the eggs and egg yolk, one at a time.
  7. Reduce mixer speed to low and alternately beat in the flour mixture and the buttermilk mixture in thirds.
  8. Pour the batter into the pans and bake until a toothpick can be inserted into the center and comes out clean. (about 22 minutes for cupcakes, about 35 minutes for a cake).
  9. Cool completely before icing with the Easy Buttercream Icing #425083.
  10. For the cake, after iced, you can cover with a chocolate glaze.
  11. To make the glaze, place the bittersweet chocolate, cold butter and corn syrup in a medium heatproof bowl.
  12. Bring heavy cream to a boil and pour it over the chocolate and let sit for 3 minutes.
  13. Gently stir using a whisk until smooth.
  14. Let sit until thickened, about 3 to 5 minutes.
  15. Pour the glaze onto the center of the iced cake, allowing it to drip over the edges.

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