Chocolate Pumpkin Cupcakes with Nutella Buttercream Frosting
Delicious and moist cupcakes with the fall flavor of pumpkin and spices with a rich, creamy 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
*Instruction that I added for clarity.
Always sift the powdered sugar prior to measuring.
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.
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.
Tried this recipe?Let us know how it was!