The Ultimate Chocolate Pumpkin Cupcakes

Sharing our favorite chocolate pumpkin cupcakes today! My Ultimate Chocolate Pumpkin Cupcakes are soft, fudgy and the perfect cupcake to treat your family and friends!

Pumpkin Cupcakes

I am so excited about these homemade chocolate cupcakes. There’s something so irresistible about melted chocolate right?! Can’t get enough of them. Grab some cute bakery style boxes and surprise your family and friends this season with a ultra soft, chocolate-y cupcake! Enjoy!

Try my Pumpkin Butterscotch Cupcakes too! Follow Picky Palate on Instagram for daily recipe inspiration.

What You’ll Need For Pumpkin Cupcakes

• plain Greek yogurt– Chobani has a great Greek Yogurt.
• coconut oil– Find coconut oil down the baking isle of the grocery store.
• large eggs– When shopping for eggs, you’ll see medium, large and extra large available. I use large eggs in all of my baking recipes.
• pure vanilla extract- For best tasting results, use pure vanilla.
• canned pumpkin such as Libby’s– Pumpkin puree is canned pumpkin found in the baking section. Make sure you don’t pick up pumpkin pie filling. The can should say pumpkin puree.
• light brown sugar– Brown sugar adds to the sweetness of the cupcakes.
• all-purpose flour– Flour is the main dry ingredient for the cupcakes.
• unsweetened cocoa powder– Find cocoa powder in the baking isle of the grocery store.
• baking soda– Baking soda is part of the dry ingredients that aids in rising the cupcakes.
• kosher salt– Kosher salt is a course salt. I prefer using it in my cooking and baking.
• ground cinnamon– Cinnamon adds a little spice to the cupcakes.
• chocolate chips– I like to use mini chocolate chips if available.

How To Make Pumpkin Chocolate Cupcakes

1. Preheat oven to 350 degrees F. and line 24 cupcake cups with paper liners.
2. In a large mixing bowl, beat the yogurt, coconut oil, eggs and vanilla until well combined. Stir in pumpkin and sugars, until combined. Stir in flour, cocoa powder, baking soda, salt and cinnamon until combined.
3. Using a cookie scoop or spoon, fill cupcake liners 3/4 way full of batter. Bake for 20-22 minutes or until baked through. Remove and let cool completely. To prepare drizzle, melt chocolate chips in a microwave safe bowl or over a double boiler until smooth. Stir in coconut oil until shiny. Drizzle over each cooled cupcake before serving.

Fill your cupcake liners 3/4 full.

Bake at 350 degrees F. for 20-22 minutes. Let cool completely.

How To Serve Homemade Cupcakes

Serve cupcakes room temperature or slightly warmed. Vanilla ice cream is a great side with the cupcakes.

How To Store Cupcakes

Store any leftovers in an airtight container for up to 3 days in the refrigerator. Warm as needed.

The Ultimate Pumpkin Chocolate Cupcakes

These really are the ULTIMATE Pumpkin Chocolate Cupcakes, perfectly soft with just the right chocolate pumpkin combo.

Course: Dessert

Cuisine: American

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 24

Calories: 153kcal

Author: Jenny

Cost: $15

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Equipment

• Oven
• cupcake liners
• 2 12 count muffin tins
• mixing bowl
• measuring spoons
• measuring cups
• mixing spoon

Ingredients

• 1/2 cup plain Greek 2% yogurt
• 1/4 cup coconut oil you can substitute vegetable or canola oil in it’s place
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup pumpkin puree such as Libby’s
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 1/2 cups all purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• Chocolate Drizzle
• 1 cup chocolate chips
• 2-3 tablespoons melted coconut oil

Instructions

• Preheat oven to 350 degrees and line 24 cupcake cups with paper liners.
• In a large mixing bowl, beat the yogurt, coconut oil, eggs and vanilla until well combined. Stir in pumpkin and sugars, until combined. Stir in flour, cocoa powder, baking soda, salt and cinnamon until combined.
• Using a cookie scoop or spoon, fill cupcake liners 3/4 way full of batter. Bake for 20-22 minutes or until baked through. Remove and let cool completely. To prepare drizzle, melt chocolate chips in a microwave safe bowl or over a double boiler until smooth. Stir in coconut oil until shiny. Drizzle over each cooled cupcake before serving.

Nutrition

Calories: 153kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 83mg | Potassium: 71mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1625IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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