Chocolate cupcakes made simply with a cake mix and super soft and moist with pumpkin. Just a hint of spice lets you know that your fall cupcake dreams have come true!
Super simple to make and full of flavor, the chocolate pumpkin cupcakes have something for everyone to love! Whip up a batch and make your favorite frosting and sink your teeth into a delicious bite of fall!
These cupcakes really do have something for everyone. They start with a chocolate cake mix, so they are crazy easy to make. <
Even people who consider themselves “not a baker” can bake these. There are so few ingredients and steps, it would be hard to mess them up!
The texture is fabulous. Sometimes chocolate cake can be a bit dry and bland. There is nothing worse that looking forward to chocolate goodness and being disappointed.
That is not going to be an issue with these. They are moist and flavorful. They have a perfectly soft crumb that begs you to take another bite.
There is just a bit of cinnamon spice to them which really adds something. It lets you know this isn’t just any chocolate cupcake, this is more!
MiMi has been mixing cake mixes and cans of pumpkin for years. She almost always used a yellow or angel food cake mix though.
She also baked them in a 9×13 and we always enjoyed it. If I remember correctly, sometimes she did a little drizzle of glaze or a bit of streusel too.
Made plain, it really doesn’t get any more simple. I figured if it worked so well for her, I could put a spin on it and make a chocolate version!
He loves picking out the colors to use and loading them in the cupcake tins. He also likes scooping the batter and licking the spatula. But who doesn’t love that?!
So we decided to make cupcakes! To make sure they held together, we decided to stray a bit from the nothing but a cake mix and can of pumpkin formula.
A few eggs and tablespoons of oil helped keep them moist, and gave them structure enough to hold those perfect cupcake domes. Under that dome is the softest chocolate cupcake!
We enjoyed it with whipped sweetened condensed milk frosting on top. The creamy taste was great, it is a little softer than American buttercream so I wouldn’t use it to pipe intricate designs but it was a delicious combination.
This frosting is made a lot like ermine frosting, so it is fluffy and whipped. If you haven’t tried cooked frostings yet, you should check them out.
So put a chocolate cake mix on your grocery list and plan to make a batch of these this fall. Your family and friends will thank you!
Tips and tricks
- Want a more true chocolate flavor? Leave out the cinnamon and nutmeg!
- Want them even more chocolaty? Stir in 1/2 cup of mini chocolate chips
- Don’t want cupcakes? Just bake the batter in a 9×13″ pan, using the directions on the back of the box to estimate the baking time.
- Want to eat them for breakfast? Leave off the frosting and call them a muffin! 😉
More great cupcake recipes:
- 15.25 oz chocolate cake mix
- 15 ounce can pumpkin puree
- 2 large eggs
- 3 Tablespoons oil
- 1/2 teaspoon cinnamon
- dash of nutmeg
- Preheat oven to 350°F and place paper cupcake liners in 18 cupcake wells.
- Place all ingredients in a large mixing bowl.
- Beat on low until combined. Scrape bowl to ensure everything is incorporated.
- Beat on medium for 2 minutes.
- Scoop into lined cupcake tins. (I like using a large cookie scoop or ice cream scoop for this.)
- Bake 20-22 minutes, or until the top springs back when lightly touched with a finger.
- Remove from cupcake tin and place on wire rack until completely cooled.
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Amount Per Serving: Calories: 131Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 193mgCarbohydrates: 21gFiber: 1gSugar: 10gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.