As if Devil’s Food cake wasn’t sinful enough, we make these Chocolate Pumpkin Cupcakes even more divine with the addition of pumpkin puree, pumpkin pie spice, homemade chocolate ganache, and all ready to enjoy in just 30 minutes. Being bad never tasted so good!
As much as we adore chocolate cupcakes made from scratch, sometimes a craving takes over at the store. And who can compete with the ease of a box mix of Devil’s Food cake mix?
Cake mix is an especially good recipe for those who are new to baking. You’ll have plenty of opportunities to experiment with flavors while being sure the end result is still edible.
How to use PUmpkin Puree
Depending on what you make with it, pumpkin can become a savory, elegant dish, like creamy pumpkin apple soup or pumpkin souffle.
Knowing how to use pumpkin puree is equally as important as knowing what it can be used in.
Pumpkin puree is high in water content. When introducing it to a baking recipe, for example, you’ll want to consider reducing the amount of oil or water in the recipe.
The pumpkin puree will help to keep the cupcakes moist. Too much liquid though and your cupcakes might not be firm enough for baking.
What is the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is simply that, a can of pumpkin that’s been pureed. It allows the chef or baker to have more control over spices and the end result.
Pumpkin pie filling on the other hand, comes preseasoned. This makes it a bit easier for when you know the spices will work in the dish. For beginners, we suggest learning how to use seasonings on your own and not relying on preseasoned ingredients.
What cake mix will work for chocolate pumpkin cupcakes?
We are a big fan of Devil’s Food cake mix. However, you can certainly use a regular chocolate cake mix, a spiced cake, or even a yellow cake mix and substitute the regular chocolate for white chocolate.
A white chocolate version will result in a lighter orange color overall, thanks to the pumpkin puree, instead of dark brown. Either way, delicious and seasonal!
Do I have to use muffin liners?
Cupcakes are known for those gorgeous, ridges on the cake and piles of delectable frosting on top. We love to say a cupcake is a muffin with dreams!
These Chocolate Pumpkin Cupcakes couldn’t be easier. Get creative, make them your own, and have just as much fun sharing them as you do making them!
OTHER RECIPES YOU MIGHT ENJOY:
- Stovetop & Slow Cooker Applesauce
- Pumpkin Bars with Chocolate Crust
- Pumpkin Cookies with Brown Sugar Frosting
- Apple Cinnamon Donuts
- Low Carb Pumpkin Pancakes by That’s Low Carb
- Pumpkin Spice Latte by That’s Low Carb
Chocolate Pumpkin Cupcakes with Boxed Cake Mix
- large mixing bowls
- handheld mixer
- muffin tin
- cupcake liners
- Cookie Scoop
- wire rack
- 1 box Devil's Food cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 teaspoon ginger dried and ground
- 1 teaspoon pumpkin spice
- 1/2 can pumpkin puree, not pie filling approximately 7 ounces
- 1/4 cup water
Chocolate Pumpkin Frosting
- 2 Tablespoons unsalted butter softened
- 1/4 cup whole milk
- 4 ounces bittersweet chocolate
- 2 cups powdered sugar
- 1 Tablespoon pumpkin spice
- 3 Tablespoons heavy cream
- Pre-heat the oven according to box instructions for cupcakes. Combine all the ingredients listed for the cupcakes into a large bowl and whisk.
- Spray muffin liners with non-stick spray. Using a cookie scoop, fill the liners 2/3 full. Bake in the oven according to box instructions.
- Once finished baking, remove from the muffin tin and allow to cool for 10 minutes on a wire rack. While cooling, make the frosting.
- Make a batch of chocolate ganache (link found in the notes). To that add powdered sugar, pumpkin pie spice, and heavy cream. Using a handheld mixer, whip until you've reached your desired consistency. Pipe or spread onto cupcakes and decorate to your liking.
***For chocolate ganache frosting, visit https://www.itsyummi.com/making-chocolate-ganache-without-heavy-cream/