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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


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


  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

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Kerry (

Thursday 7th of November 2013

I am eating these hot out of the oven and they are delicious. Thank you for the recipe!


Thursday 28th of March 2013

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!


Saturday 3rd of December 2011

i'm really bummed you use hershey's chocolate:

Jackie @ Vegan Yack Attack!

Saturday 3rd of December 2011

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!

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