By:
Beth

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I decided to double the deliciousness of my favorite fall flavors. 2 times the pumpkin and 2 times the chocolate in these amazing cupcakes.

For the Pumpkin Cupcakes

• ½ cup + 2 tbsp all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ⅛ tsp salt
• ¼ tsp ground cinnamon
• ½ tsp pumpkin pie spice
• ¼ cup + 2 tbsp brown sugar, packed
• ½ stick (¼ cup) unsalted butter, at room temperature
• 1 large egg
• ½ cup pumpkin puree (not pumpkin pie filling)

For the Chocolate Cupcakes

• ¼ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ⅛ tsp salt
• ½ stick (¼ cup) unsalted butter, at room temperature
• 6 tbsp granulated sugar
• 1 large egg
• ½ tsp vanilla extract
• 2.5 tbsp sour cream, at room temperature
• 1 tbsp melted chocolate, cooled

For the Pumpkin Buttercream

• 1 stick (½ cup) unsalted butter, softened
• ½ cup vegetable shortening
• ½ cup pumpkin puree
• 1 tsp pumpkin pie spice
• 5-7 cups powdered sugar, sifted

For the Chocolate Buttercream

• 1 stick (½ cup) unsalted butter, softened
• ½ cup vegetable shortening
• ¾ cup unsweetened cocoa powder, sifted
• 2-2.5 cups powdered sugar, sifted

Pumpkin Cupcakes Preparation

1. Preheat your oven to 350º F (175º C). Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until thoroughly combined. Set aside.
3. In a separate large mixing bowl, cream together the brown sugar and room temperature butter using an electric mixer until light and creamy, about 1-2 minutes.
4. Add the large egg, one at a time, beating well after each addition until fully incorporated.
5. Gently fold in the pumpkin puree by hand with a spatula until just combined. Do not overmix.
6. Gradually add half of the dry flour mixture to the wet ingredients. Do not dump it all at once; instead, gently spoon and sprinkle it over the wet mixture as if sifting. Fold until no streaks of flour remain. Repeat with the remaining half of the flour mixture, folding gently and scraping the sides and bottom of the bowl to ensure everything is incorporated. Set the pumpkin batter aside.

Chocolate Cupcakes Preparation & Baking

1. In a small mixing bowl, combine the cocoa powder, flour, baking powder, baking soda, and salt. Gently mix with a spoon to ensure all ingredients are evenly distributed.
2. In a larger mixing bowl, cream together the room temperature butter and granulated sugar using an electric mixer until fluffy and pale.
3. Beat in the large egg and vanilla extract until lightly combined.
4. Fold in the sour cream and cooled melted chocolate by hand using a spatula until just incorporated.
5. Similar to the pumpkin batter, gradually add half of the dry chocolate mixture to the wet ingredients, folding gently until no flour streaks remain. Repeat with the second half, ensuring all ingredients are fully incorporated without overmixing.
6. Now for the swirl! Begin filling your prepared muffin liners, alternating between spoonfuls of chocolate and pumpkin batters. Fill each liner almost completely full, leaving just a little room for rise. Once filled, use a butter knife or thin spatula to gently swirl the batters together, creating beautiful patterns.
7. Place the muffin pan in the middle rack of your preheated oven and bake for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Allow the freshly baked cupcakes to cool in the pan for about 3 minutes before carefully transferring them to a wire rack to cool completely. It’s crucial that the cupcakes are entirely cool before frosting to prevent the buttercream from melting.

Pumpkin Buttercream Preparation

1. In a large mixing bowl, combine the softened butter and vegetable shortening. Beat them together using an electric mixer until smooth and well combined, about 1 minute.
2. Add the pumpkin puree and pumpkin pie spice. Mix gently with a spatula until incorporated.
3. Gradually add the sifted powdered sugar, about 1 cup at a time. Start by mixing with a spatula to prevent a cloud of sugar, then switch to an electric mixer. Continue adding powdered sugar until the buttercream reaches your desired consistency and sweetness (5-7 cups). Once all sugar is incorporated, beat on medium-high for 1-2 minutes until smooth and fluffy.

Chocolate Buttercream Preparation

1. In a mixing bowl, combine the softened butter and vegetable shortening. Beat using an electric mixer until light and fluffy.
2. Add the sifted cocoa powder and gently mix by hand with a spatula to prevent it from flying everywhere.
3. Begin adding the sifted powdered sugar, about 1 cup at a time, mixing by hand until incorporated. Continue adding powdered sugar until the frosting is no longer wet-looking and tastes delicious to you (2-2.5 cups). Once all powdered sugar is in, beat with an electric mixer for 1-2 minutes until smooth and creamy.

To Frost the Cupcakes with a Beautiful Swirl

1. Fit a large piping bag with a Wilton 1M piping tip (or your favorite star tip). Carefully spoon the chocolate buttercream into one side of the piping bag and the pumpkin buttercream into the other side, striving to keep them as separate as possible. Gently push the buttercreams down towards the tip.
2. Holding the piping bag upright, pipe the swirled buttercream onto the completely cooled cupcakes. Start on the outside edge of the cupcake and pipe in a continuous spiral motion, working your way towards the center and gradually building up the frosting to create an elegant peak. Enjoy your stunning, doubly delicious creations!

It’s always better to have a little extra buttercream than not enough, so don’t be surprised if you have some leftover after frosting all 12 cupcakes. The quantities provided are generous, ensuring you have plenty to achieve those perfect swirls!

Nutrition Information (Approximate per Cupcake)

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.