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Two Ingredient Chocolate Pumpkin Cupcakes

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These Two Ingredient Chocolate Pumpkin Cupcakes could not be simpler and are perfect for Fall baking.

Two Ingredient Chocolate Pumpkin Cupcakes by Picky Palate

I made these cupcakes last week for our cub scouts and it took all of my will power to not devour these myself, lol!

Not kidding when I say two ingredients.  Take your favorite box mix plus a 15 ounce can of pumpkin puree.  Mix them together and bake in your favorite cupcake liners.  Some here too.

Use my Pumpkin Spice Brown Butter Frosting for an irresistible treat!

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Can you handle the difficulty of this?!  One cake mix and one can of pumpkin.

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We got so many compliments on these.  Such a great cupcake to make when you are in a time crunch!

Making Frosting

To prepare the frosting beat your brown butter with a softened stick of butter along with pumpkin and spices.  See the full tutorial HERE.

Making Frosting 2

Add your powdered sugar and beat until nice and thick.

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I used a medium cookie scoop to place dollops of frosting on top of my cooled cupcakes.  I am LOVING it!

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Sprinkle with a touch of cinnamon and enjoy!

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Two Ingredient Chocolate Pumpkin Cupcakes

Two Ingredient Chocolate Pumpkin Cupcakes by Picky PalateIngredients

  • 1 Chocolate cake mix of your choice
  • 15 ounce can of pumpkin puree

Pumpkin Spice Brown Butter Frosting

  • 3 sticks unsalted butter, divided
  • 1/4 cup light brown sugar, packed
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 2 pound bag powdered sugar, plus 2 cups


  1. Preheat oven to 350 degrees F. and line 18 cupcake cups with liners.
  2. Beat cake mix and can of pumpkin puree in a stand mixer until well combined. Mixture will be thick. Fill cupcake liners 3/4 full with cupcake batter and bake for 25-30 minutes until toothpick comes clean from center. Let cool completely.
  3. To prepare frosting, Place 2 sticks of butter into a small saucepan over medium low heat. Once butter is melted, swirl pan occasionally checking color. Once butter is browned, it will smell nutty and be a deep golden brown. Remove from heat and let cool completely to room temperature.
  4. Place remaining stick of softened butter into stand mixer, beating until creamy. Add brown sugar, beating to combine then slowly beat in browned butter until combined. Add pumpkin, cinnamon, nutmeg and slowly add powdered sugar until thick and desired consistency. You can add tablespoons of milk to thin if desired.
  5. Store in an airtight container until ready to frost.

Makes 18 Servings

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77 Responses | Comments RSS

  1. 51
    Karalynn says:

    I’m so excited to try these! One question – did you use the whole batch of frosting, or did you have some left over? I’m going to make a double batch of cupcakes, and am wondering if I need to make a double batch of frosting too. Thanks!

  2. 52

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  3. 53

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  4. 54

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  5. 55
    Laura W-A says:

    Wow! I got a recipe in my box today for pumpkin cupcakes, and I thought “you know, pumpkin chocolate would be better…” So I dud a search and found these! The only mix I have on hand is a Betty Crocker Super Moist which is 15.25 ounces. I guess I should cut back on the pumpkin a bit?

  6. 56

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  8. 58

    […] Find the recipe at : […]

  9. 59

    Only two ingredients and these look like heaven, and the frosting is really awesome. I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  10. 60
    Saicy says:

    I tried this and it was absolutely amazing i would suggest salted butter but thats just my taste you do whatever you want . This is an amazing recipe. I also would suggest you use a little less brown sugar. Hope it works for all of you and that you enjoy it and my comment helped!!!

  11. 61
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    […] Two Ingredient Chocolate Pumpkin Cupcakes […]

  13. 63
    Carol says:

    Could this be made in a loaf pan?

  14. 64
    Common Room says:

    […] and Cake: Pumpkin Cupcakes  Expertise: Intermediate Ease: Easy Customizing: The recipe in the link calls for using chocolate […]

  15. 65

    […] Pumpkin Chocolate-Chocolate-Chip Spice Muffins: Inspired by Picky Palate […]

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    […] unique side dish and Pumpkin soup can be warming on a cold winter day. You can even make delicious Chocolate cupcakes with just a cake mix and canned pumpkin. If you’re a pumpkin lover, there’s even more […]

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!



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