CHOCOLATE PUMPKIN CUPCAKES WITH PUMPKIN SPICE BUTTERCREAM FROSTING
PUMPKIN CUPCAKES that celebrate the flavors & aesthetics of Fall.
These aren’t your basic fall cupcakes. We’re talking velvety chocolate-pumpkin goodness infused with earthy fresh sage and easily sculpted into perfect little pumpkins using the viral marble trick and a spoon (so MacGyver, I know). A velvety swirl of two-tone pumpkin spice buttercream gives them rich color and cozy warmth, while a sideways chocolate chip and a sprig of sage bring the whole pumpkin aesthetic to life. These farmer’s market styled fall- forward cupcakes are the dessert that belong on your harvest table and your Instagram.
CHOCOLATE PUMPKIN CUPCAKES WITH SAGE & A PUMPKIN SPICE BUTTERCREAM
Yield: 12
Prep time: 35 MinCook time: 18 MinInactive time: 30 MinTotal time: 1 H & 23 M
Ingredients
FOR THE SAGE-INFUSED CHOCOLATE PUMPKIN CUPCAKES
FOR THE PUMPKIN SPICE BUTTERCREAM FROSTING
FOR THE PUMPKIN LEAF & STEM
KITCHEN TOOLS
Instructions
TO MAKE YOUR CUPCAKES
- Warm the vegetable oil over low heat in a small saucepan with the sage leaves. Let steep for 5 minutes, then remove from heat and allow to cool completely. Strain out the leaves and set aside the infused oil.
- Preheat the oven to 350º. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. In a separate bowl, whisk together the granulated sugar, brown sugar, sage-infused oil, eggs, pumpkin purée, milk, and vanilla extract until smooth. Add the dry ingredients to the wet and mix just until combined.
- Line a muffin tin with cupcake liners.
- Fill each prepared liner about ⅔ full. Stick a marble in-between the cupcake liner and the tin (this will make the natural bend in the top of your pumpkin shape). Bake until a toothpick inserted in the center comes out clean, roughly 18-20 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
TO MAKE YOUR FROSTING
- In your stand mixer on high, beat the unsalted butter until light and fluffy, about 3 to 5 minutes. Drop to a low speed, add the powdered sugar, one cup at a time, beating well after each addition. Add vanilla extract, pumpkin spice, salt, and 2 tablespoons (or a little more if needed) of heavy cream to reach a smooth, spreadable consistency.
- Divide the frosting into two bowls and tint each a different tone of orange. For a rustic swirl, spoon alternating dollops into a bowl and fold together just a few times. Alternatively, layer both frostings side-by-side in a piping bag for a more controlled swirl effect.
- Pipe or spread frosting onto each cupcake. Flatten it out using an offset spatula while making sure to keep the cupcake’s curved shape defined. Use the side of a spoon or butter knife to gently press 4 to 5 curved vertical ridges, starting from the middle and working your way out, on each frosted cupcake, mimicking pumpkin grooves.
- Place a chocolate chip sideways in the center of each cupcake for the stem. Add a fresh sage leaf next to the stem for a natural touch.
