Chocolate Pumpkin Cupcakes with extra Chocolate, please!

After going to the Cupcakes + Art event put on by Urban Food Crawl I thought that I wouldn’t eat a cupcake for MONTHS! Oh, how wrong I was. The next weekend I was back at it again, making cupcakes for my lovely friend Michelle’s birthday. I regret nothing! These turned out so good, the perfect mix of richness without going overboard.

If you’re spending time with family and friends for the holidays, do them a favor and make these cupcakes, they’ll love you forever! Okay, maybe not forever, but definitely as long as they take to eat the cupcake. 😉 With simple ingredients, anyone can make them and they don’t take very much time out of your day.

For the Cupcakes

Ingredients:

3 Cups All Purpose Flour

1 3/4 Cups Sugar

3/4 Cup Cocoa Powder

2 Tbsp. Pumpkin Spice

2 tsp. Baking Soda

1 tsp. Sea Salt

1 Cup Unsweetened Pumpkin Puree

2 Tbsp. White Vinegar

2 tsp. Vanilla Extract

2 Cups Ice Cold Water

1/2 Cup Vegan Chocolate Chips

Directions:

  1. Preheat oven to 350F, and line two 12-count cupcake pans with liners. In a large bowl whisk together flour, sugar, cocoa, baking soda, pumpkin spice and sea salt. In a medium bowl mix together pumpkin puree, vinegar, vanilla extract, and water. Then, mix the wet ingredients into the dry slowly (use a whisk for best results), and when it is mixed thoroughly add in chocolate chips.
  2. Pour batter into each liner until it is about 2/3 to 3/4 full, then bake in oven for approx. 18-22 minutes (21 worked for me).

The icing was just the perfect touch of richness without going overboard. I used the same recipe for these cupcakes as I did for the Halloween Sugar Cookies that I made in October. Just a quick dip in the warm icing and you let most of the excess icing drip off. Let the icing set and sprinkle some decorations on top.

I have to say that I really enjoyed this batch of cupcakes, they had the perfect balance of chocolate and spice. I brought them to the birthday dinner with me and everyone loved them, we even gave a couple of cupcakes to some of the people who work at the restaurant. They were gracious to say the least!

The Perfect Slice

21 Comments on “Chocolate Pumpkin Cupcakes with extra Chocolate, please!

  1. Yum! I was so full of cupcakes too…. but then u see a good recipe and you want it again. These look great!

  2. Jackie! These look SO DELICIOUS. And since I’m not a fan of cupcakes piled with frosting, these are right up my alley 🙂

    • I hope that you’re able to try them, they really were quite delicious!

  3. OMG! These look so yummy! Love the extra chocolate, chocolate icing and everything in between! These would be great on a death by chocolate dessert table. 🙂

  4. I wish this didn’t have sugar! I am experienced enough yet to know how to substitute agave or stevia. They look GREAT! 😀

    • Oh geez, now you have me wanting to make fudge! That might be the last thing I need to eat, ha ha.

  5. oh my goooooodness. these look amazing! i’m not much of a cook or baker.. but the next time i get the urge to bake something i’ll have to remember this. or maybe i can just slip the recipe to a friend hehe.. so long as i’m around to taste test!

    • I hope that you’re able to try them out soon! And thanks for stopping by. 😉

    • I’ll be honest, that container is about 2 1/2years old and I refill it with bulk dutch-processed cocoa from Sprouts. But, thank you for the informative article!

  6. Made these today for a picnic tomorrow. I admit, I am terrible at following recipes. The following is what I changed:

    *Decided to add an extra tsp of Baking Soda which gave it a nice dome-ing lift.
    *Substituted 1/2 cup of white sugar for brown/dark sugar, I like to think it helps gives a deeper chocolate flavour.
    *Substituted 1/2 cup of water for Chocolate liqueur (Is that even vegan? – still new to this). I can’t make cupcakes without a liqueur – I am not child friendly. Haha.

    I found the batter a bit thick so added about a 1/3 cup soy milk to loosen it up a bit.

    Final cooking time was about 32 minutes – maybe because I added the extra liquid and Baking Soda?

    BUT>>> THEY ARE DELICIOUS!!! Will be keeping this recipe for LIFE!! Thank you!

  7. Pingback: The Great Vegan Pumpkin eBook + Double Pumpkin Beer Float! | Vegan Yack Attack

  8. Pingback: Glazed Cranberry Orange Scones - Vegan Yack Attack

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