Ingredients for Double Chocolate Pumpkin Cupcakes
- Cake Flour
- Cocoa Powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup plain yogurt
- Canned Pumpkin
- White Vinegar
- 1 teaspoon vanilla extract
- Unsalted Butter
- 1 ½ cups packed light brown sugar
- 2 large eggs
- Mini Chocolate Chip
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How to Make Double Chocolate Pumpkin Cupcakes
- Preheat oven to 350°F (175°C). Line a 24-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a separate bowl, whisk together 1 cup plain yogurt, 1 (15-ounce) can pumpkin puree, 2 tablespoons apple cider vinegar, and 1 teaspoon vanilla extract. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups packed light brown sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs, one at a time, then stir in 1 teaspoon pumpkin pie spice.
- Gradually add the dry ingredients and the pumpkin mixture to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup mini chocolate chips.
- Fill cupcake liners about ¾ full.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, frost with your favorite cream cheese frosting and top with orange pumpkin candies (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
73g
Fat
21g
Carbs
9g
