This is my favorite Double Chocolate cupcakes with pumpkin frosting 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.
Introduction about Double Chocolate cupcakes with pumpkin frosting
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!
Double Chocolate cupcakes with pumpkin frosting
Equipment
- Food processor or high speed blender
Ingredients
Dry ingredients
- 125 g /1 cup white spelt flour or all purpose flour
- 30 g / 2,5 tbsp raw cacao powde
- 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
wet ingredients
- 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
- tbsp 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
Instructions
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.
Video
Nutritional ingredients
Here are the approximate nutritional values for a typical recipe of double chocolate cupcakes with pumpkin frosting:
- Serving size: 1 cupcake (with frosting)
- Calories: 291
- Total fat: 14g
- Saturated fat: 7g
- Trans fat: 0g
- Cholesterol: 35mg
- Sodium: 196mg
- Total carbohydrates: 39g
- Dietary fiber: 3g
- Sugars: 27g
- Protein: 4g
Please note that these values are only estimates and may vary depending on the specific recipe and ingredients used. Additionally, consuming large amounts of cupcakes may not be the healthiest choice due to their high calorie and sugar content. It is best enjoyed in moderation as a special treat.
FAQs of Double Chocolate cupcakes with pumpkin frosting
Here are some frequently asked questions (FAQs) about double chocolate cupcakes with pumpkin frosting:
Q: Can I use a different type of frosting instead of pumpkin frosting?
A: Yes, you can use any frosting you like, such as cream cheese frosting, buttercream frosting, or chocolate ganache.
Q: Can I make the cupcakes ahead of time?
A: Yes, you can bake the cupcakes ahead of time and store them in an airtight container at room temperature for up to 2 days. You can also freeze the cupcakes for up to 3 months.
Q: How do I make the pumpkin frosting?
A: To make pumpkin frosting, beat together cream cheese, butter, powdered sugar, pumpkin puree, and pumpkin pie spice until smooth and fluffy.
Q: Can I use canned pumpkin instead of pumpkin puree?
A: Yes, canned pumpkin can be used instead of pumpkin puree. Just be sure to use pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.
Q: Can I substitute the chocolate chips with another type of chocolate?
A: Yes, you can use any type of chocolate you like, such as chopped chocolate or chocolate chunks.
Q: Can I make the cupcakes gluten-free?
A: Yes, you can use gluten-free flour instead of regular flour to make the cupcakes gluten-free. Be sure to use a gluten-free flour blend that is suitable for baking.
Q: How do I store leftover cupcakes?
A: Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving.
With these FAQs, you can make delicious and perfect double chocolate cupcakes with pumpkin frosting with ease.