This is my favorite chocolate cupcake recipe and you have probably already seen it in its summer version. But this time I added some chocolate chips because, you know, chocolate is never too much;) and I paired it with a pumpkin frosting for a beautiful Fall version!
As always, this recipe is dairy-free, refined sugar-free, vegan friendly and plant-based.
The frosting is made without the use of processed ingredients such as butter or shortening. It’s simply made with cashews, coconut cream, coconut oil and homemade pumpkin purée.
Since we don’t have canned pumpkin here in Switzerland, and, to be honest, I don’t really like the idea, I always make my own pumpkin purée using fresh pumpkin. My favorite pumpkins to make desserts are Butternut and Muscat squash. Butternut squash is super creamy and similar in consistency to butter; Muscat is very sweet and has a beautiful bright orange color.
Please remember to adjust the amount of sugar you’re using depending on how sweet is the pumpkin you’re using.
Making homemade pumpkin purée is easy, but it’s very important that you follow all the steps properly to make sure you get the right consistency. A runny pumpkin purée will ruin any recipe!
I really hope you guys enjoy Fall baking as much as I do and I’d love to hear what you think of my recipe if you give it a try! Let me know in the comments below or take some pics of your creation and tag me on Instagram @foodie.yuki
Double Chocolate cupcakes with pumpkin frosting
- Food processor or high speed blender
Ingredients for the chocolate cupcakes
- 125 g /1 cup white spelt flour or all purpose flour
- 30 g / 2,5 tbsp raw cacao powder
- 50 g / 1/4 cup +1 tbsp Muscovado or coconut sugar
- 50 g/ 1/4 cup light brown sugar
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1-2 tbsp chocolate chips
- 50 g /1/4 cup coconut oil melted, at room temp
- 60 ml / 1/4 cup espresso coffee warm
- 1/2 tsp vanilla bean paste
- 1/2 tsp white vinegar
- 160 ml /2/3 cup water
Ingredients for the frosting
- 160 g / 1 cup + 1 tbsp raw cashews, soaked overnight
- 150 g/ 2/3 cup coconut cream
- 4-5 tbsp pumpkin purée, homemade or canned
- 1,5 tbsp agave or pure maple syrup
- 1 tsp orange juice
- 1/2 tsp vanilla bean paste
- 1 tbsp coconut oil, melted
Make the pumpkin purée
- To make homemade pumpkin purée, cut a whole pumpkin into two halves, remove the seeds but keep the peel. Place them flesh side down into a roasting pan.Roast the pumpkin in a 400F|200C degrees oven for 50 minutes. Spoon out the flesh and blend in a food processor or blender. Place a fine mesh siever over a bowl, put the pumpkin purée in the siever and let drain for half an hour or until the purée is completely free of excess water. You can keep the purée in a sealed container in the refrigerator for several days.
Make the frosting
- Place the (rinsed and drained cashews), coconut cream, vanilla, orange juice, syrup and punpkin purée in a food processor or high speed blender and blend until smooth. With the machine running, slowly add the melted coconut oil and blend until completely smooth and creamy. Transfer the frosting in a bowl and place in the refrigerator to set for at least 4 hours (If you leave it overnight in the fridge, just give it a good stir before using).
Make the cupcakes
- Preheat the oven to 180 C degrees and line a muffin tray with 6 cases.In a large bowl, sift together the dry ingredients.In a small bowl, combine the wet ingredients.Pour the wet mixture over the dry ingredients and mix until just combined (don’t over mix).Divide the batter equally (I used an ice cream scooper) between the 6-8 muffin cases and bake for 15 minutes or until a toothpick inserted into the center comes out clean. Leave to cool completely before frosting.