Delicious Chocolate-Pumpkin Cupcakes with Nutella Frosting
Do you love chocolate? Like pumpkin flavor? Let’s combine those two flavors. These Chocolate-Pumpkin Cupcakes topped with Nutella Frosting will will delight your family and friends.
Discover a fall dessert that will steal the show at any party.
Let’s immerse ourselves into the perfect fusion of chocolate and pumpkin savors in delicious Chocolate-Pumpkin Cupcakes with Nutella Frosting.
Why stick to traditional pies when you can add a twist to your Thanksgiving meal?
Forget about apple, pumpkin, and pecan pies this year. Surprise your guests with our moist, delicious Chocolate-Pumpkin Cupcakes with Nutella Frosting. Step outside the box and challenge food traditions!
If you have kids who turn their noses up at pumpkin and pecan pie, then have some of these mouth-watering chocolate-pumpkin cupcakes ready for them. I guarantee they will eat every bite.
These Chocolate-Pumpkin cupcakes are so good that you should put them on your “desserts to make” bucket list.
These cupcakes are perfect for any fall gathering, such as a Halloween party or a Thanksgiving celebration.
Discover how to make amazing Chocolate-Pumpkin Cupcakes with sinful Nutella Frosting!
I’ve also got some great cupcake tips and a great video on 3 ways to frost cupcakes at the end of the post.
Believe it or not, this is Pinterest Challenge Day. This month, our hostess, Cindy of County Road 407, chose to let each participant share a favorite recipe that can be made for Thanksgiving. That was just fine with me.
Are you coming from Lynne of My Family Thyme? You’ll love her pumpkin muffin recipe.
It’s time to talk about cupcakes!
Why Serve Pumpkin Cupcakes for Thanksgiving?
Pumpkin and pecan pies and cakes may be the most popular desserts for Thanksgiving. However, sometimes you may want something a little different for guests.
Cupcakes are so easy to make and serve to guests. If you have younger kids or guests who “just want a little bite” after a Thanksgiving meal, then cupcakes may be your best choice.
Who would have thought putting pumpkin in cupcakes could taste so good? Buck traditional dessert norms this fall with our Chocolate-Pumpkin Cupcakes topped with rich Nutella Frosting.
If you absolutely plan to serve pumpkin, pecan or apple pie, you may want to offer another small dessert choice. Cupcakes are perfect as a small dessert option.
I first found this recipe for Chocolate-Pumpkin Cupcakes with Nutella Frosting on Lolly Jane several years ago. The Nutella buttercream frosting is luscious and rich and smooth and just so darn wonderful. You could eat it with a spoon – or just lick the bowl.
And what makes these cupcakes extra special is that they start with a box of Devil’s Food Cake Mix. They are like semi-homemade.
Essential Cupcake Baking Tools
Unlike our great-great-grandmothers, we have the advantage of wonderful kitchen tools to help us in baking. Here are the must-have baking supplies you will need for these Chocolate-Pumpkin Cupcakes and the Nutella Frosting.
- Measuring cups and spoons
- Liquid measuring cups
- Stand mixer – my Kitchen Aid is my all-time favorite
- Rubber spatula
- Standard or mini-muffin tins
- Standard or mini-cupcake liners
- Cookie scoops in either standard or small size
- Cooling rack
- Piping bag or plastic bag
- Piping tips
- Storage containers for finished cupcakes
I thought I would share some tried and proven cupcake tips. Learn all you need to know about making the perfect festive dessert, Chocolate-Pumpkin Cupcakes with Nutella Frosting. From must-have baking supplies to tried-and-tested cupcake tips, I’ve got you covered.
Cupcake Tips – For Any Cupcake
1. Use the best ingredients. That means no imitation vanilla extract. Unless stated, always use unsalted butter.
2. Gather your ingredients. Allow everything to come to room temperature, especially milk, eggs, and butter. Everything will mix and blend better, resulting in a better cake or cupcake. Cold ingredients can seize up and prevent a smooth batter.
3. Don’t over-mix the batter – true of all batters. Mix just enough to completely incorporate the ingredients. Usually, wet and dry ingredients are blended separately.
This cupcake recipe is so easy because you put all the ingredients in the mixing bowl at once.
4. Use a scoop to fill the cupcake liners – don’t eyeball it. A standard scoop for regular cupcakes or a min-scoop for mini-cupcakes works best for consistent cupcakes. A good rule of thumb is to fill the cupcake liners 2/3 full.
5. Give your oven plenty of time to preheat. Then check the temperature for accuracy.
6. Bake in the center of the oven – this allows the heat to completely and evenly surround the cupcakes.
7. Remove the cupcakes from the muffin tin after a few minutes of cooling. They can continue to bake in the muffin tins. Place on cooling racks.
8. To make removing the cupcake from the liner easier, very lightly spray the liners with cooking spray before adding the batter. Then the paper liners will peel away easily.
9. Always allow the cupcakes to cool completely before frosting – even a little warmth can cause the frosting to “melt” off.
10. Gather your frosting ingredients. Be sure to sift your powdered sugar before you measure it. You don’t want any lumps! Use a piping bag and a piping tip for the prettiest cupcakes.
I place my piping bag in a tall container or glass to hold the frosting. I meant to take the picture before I frosted the cupcakes, but forgot. Here’s the piping bag after I had frosted all the cupcakes.
11. Always store cupcakes in an air-tight container to retain moisture and last longer. I love to use my cupcake carrier for storage. As you can see here, I decorated this latest batch of cupcakes in two ways.
Chocolate Pumpkin Cupcakes with Nutella Frosting
I tweaked the recipe just a bit because I can’t help myself.
Chocolate Pumpkin Cupcakes with Nutella Buttercream Frosting
Equipment
- 12-cup standard muffin tin
- paper liners
- stand mixer and bowl
- measuring spoons and cups
- spatula
- ice cream scoop (optional)
- piping bag and tip
Ingredients
- 1 box Devil’s Food cake mix
- 3 eggs
- ¾ cup pumpkin puree
- ½ cup sour cream
- ¼ cup water
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cloves
Nutella Buttercream Frosting
- ½ cup butter softened
- ⅓ cup Nutella
- 2 ½ cups powdered sugar sifted*
- 3-4 tablespoons milk
- mini~chocolate chips
Instructions
Chocolate Pumpkin Cupcake
- Preheat oven to 350˚F.
- Line 12 standard muffin tins with paper liners.
- In a large standing mixer, mix together all cake ingredients for 2 minutes on medium speed. Scape down the sides of the mixing bowl.
- Using an ice cream scoop*, fill each paper liner 2/3 full and bake for 15-17 minutes or until a toothpick inserted in the middle comes out clean.
- Allow cupcakes to cool for 5 minutes. Remove the cupcakes from the muffin tin and allow to cool on a cooling rack completely before frosting.*
Nutella Buttercream Frosting
- In stand mixer, cream together butter and Nutella until smooth.
- Add in powdered sugar a little at a time and blend until smooth.
- Add in milk, one tablespoon at a time to create a smooth consistency.
- Place frosting in a piping bag with your tip of choice. Pipe frosting over cupcakes.*
- Sprinkle cupcakes with mini-chocolate chips or other decorative garnish.
Notes
The frosting may seem thick and dry, but will smooth out when you add the milk.
The recipe says it makes 12 cupcakes, but usually get 15 cupcakes from the recipe.
3 Ways to Frost Cupcakes
How you apply your frosting can totally change the look of your cupcake. For my Chocolate-Pumpkin Cupcakes with Nutella Frosting, I used the piping method. Here is a simple, but very well-done video. Just click on the image to watch.
Another time I made these cute cupcake toppers for a Halloween party.
Here are some more pumpkin recipes:
- Pumpkin Risotto Bites
- Pumpkin Spice Martini
- 2 Pumpkin-Flavored Popcorn Snacks
- Creamy Southwest Pumpkin Soup
- Pumpkin Bacon Bars with Caramel Frosting
If you bake these cupcakes, serve them and enjoy them, I would love to hear what you think. And, of course, you should share this post or PIN IT. Never keep a great cupcake to yourself.
Ready for another great Thanksgiving recipe? Visit my friend Cindy of County Road 407.
You had me at “Nutella Frosting”! Can’t wait to try these.
Chocolate and pumpkin, how much better can it get. I can’t wait to make these. Thanks for the recipe.
You’re so right Carol, these need to be on my recipes-to-make bucket list. Thanks for the recipe!!!
Love the combo of pumpkin and chocolate; these sound delicious, especially with the nutella! Pinned.
Carol, yum!!! I am definitely going to make these soon as I do have Nutella in our cupboard. I agree, I think people sometimes want something different to eat after a big family meal like Thanksgiving dinner. Cupcakes are small and portable. No dishes to wash! A win-win!!
Thanks for sharing this recipe with us,
Happy hugs,
Barb 🙂
These look delicious, Carol. And I agree that the kids will think these are way better than any pie I have. Nutella also happens to be a favorite of mine. It does not get much better than Chocolate and peanut butter.
Thank you for joining us today. Hope you have a wonderful Thanksgiving. pinned – again! 🙂
The Mister is crazy about Nutella so I know he will love these cupcakes! I’m so glad you shared this recipe Carol. They look delicious!
I never thought about combining chocolate and pumpkin but these cupcakes look delicious!
None of the littles like pumpkin pie but I’m 100% sure they would love these cupcakes, Carol. I can’t wait to try this recipe and surprise them. It looks delicious! Hugs, CoCo
Oh yum! What a combination. Sounds delicious. Hugs to you.
Holy smokes, these sounds delicious! Especially with Nutella! pinned
That Nutella frosting is the best!!