With fall officially upon us, it's the perfect time to whip up a delicious dessert to share with friends and family. Whether you're heading to a Halloween party, planning for Thanksgiving, or just enjoying a cozy fall day, The Baking Coach’s Pumpkin Cupcakes with Chocolate Fudge Frosting are sure to impress!
About The Baking Coach
Founded in 2005 by Lisa Basini, The Baking Coach is a women-owned and operated small business based in Long Island, NY. Our mission is to empower bakers of all skill levels by providing accessible baking kits and workshops. From edible cookie dough to classic baked goods, we believe that everyone should have the joy of baking. Join us for in-person workshops in our state-of-the-art kitchen in Bellport, NY, or learn virtually through our Baking Activity Kits. Discover our commitment to inclusivity at bakingcoach.com/about.
Now, let’s gather our pumpkin spice lattes and mixing bowls and dive into this delicious recipe!
What You’ll Need
For the Pumpkin Cupcakes:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- One 15 oz. can pumpkin puree
- 1 cup oil (canola or vegetable)
- ½ cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
For the Chocolate Fudge Frosting:
- 1½ sticks unsalted butter, room temperature
- 2¼ cups confectioner’s sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1¼ cups hot fudge ice cream topping
How to Make It
Step 1: Prepare the Pumpkin Cupcakes
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
- In another large bowl, mix together the wet ingredients: pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until smooth.
- Gradually combine the dry ingredients with the wet ingredients, mixing until well incorporated.
- Spray a cupcake pan with non-stick cooking spray or line with cupcake liners. Pour the batter into each cup, filling them about ¾ full. (Tip: An ice cream scoop works great for this!)
- Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
Step 2: Make the Chocolate Fudge Frosting
- In a large bowl, beat the room temperature butter until creamy and smooth using an electric mixer or whisk.
- In a separate bowl, sift together the cocoa powder and confectioner’s sugar. Gradually add this mixture to the butter, mixing until thick and well combined.
- Add the vanilla extract, continuing to mix.
- Slowly incorporate the hot fudge ice cream topping, beating the mixture for about 3-5 minutes until light and fluffy.
Step 3: Frost the Cupcakes
- Once the cupcakes are completely cool, it’s time to frost them! Use an icing spatula or butter knife to scoop a generous dollop of frosting onto the center of each cupcake.
- Spread the frosting evenly across the top without touching the cake. Clean the spatula between cupcakes to keep the frosting smooth and free of crumbs.
Enjoy!
There you have it! Beautifully spiced pumpkin cupcakes topped with rich chocolate fudge frosting, perfect for any fall gathering. Whether you're sharing with friends or keeping them all to yourself, these cupcakes are sure to be a hit.
Want more delicious treats from the Baking Coach? Try out our Edible Cookie Dough Kits, coming in three different flavors - Chocolate Chip, Birthday Sprinkle, Oatmeal Raisin!
