Double Chocolate Pumpkin Cupcakes

“My son suddenly decided one day that he didn't like drinking hot cocoa. I had some mix leftover, so these are what I made. I used salted butter; if you use unsalted you may want to add 1/4 teaspoon salt.”
READY IN:
40mins
SERVES:
15
YIELD:
15 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Lightly grease 15 muffin cups.
  3. Combine flour, baking powder and baking soda.
  4. Beat butter and sugar together until light and creamy.
  5. Beat in cocoa mix.
  6. Beat in eggs one at a time.
  7. Beat in pumpkin and vanilla until well-blended.
  8. Stir flour mixture into butter mixture.
  9. Stir just until combined.
  10. Stir in chips.
  11. Spoon batter into muffin cups.
  12. Bake for 25-35 minutes, or until a tester comes out clean.
  13. These can be frosted or served plain or dusted with powdered sugar.

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