Two Ingredient Chocolate Pumpkin Cupcakes
Delight in the warm flavors of fall with these decadent pumpkin chocolate cupcakes. The rich chocolate cake is moistened with pumpkin puree for a seasonal twist, while the brown butter pumpkin frosting adds a nutty and spiced sweetness. Each bite is a comforting reminder of autumn days spent baking and enjoying cozy treats.
— Constant Cookbook
Ingredients
- 1 Chocolate cake mix of your choice
- 15 ounce can of pumpkin puree
- 3 sticks unsalted butter, divided
- 1/4 cup light brown sugar, packed
- 1/2 cup pumpkin puree
- 1/2 teaspoon
- 1/4 teaspoon freshly grated nutmeg
- 2 pound bag powdered sugar, plus 2 cups
Instructions
- Preheat oven to 350 degrees and line 18 cupcake cups with liners.
- Beat cake mix and can of pumpkin puree in a stand mixer until well combined. Mixture will be thick. Fill cupcake liners 3/4 full with cupcake batter and bake for 25-30 minutes until toothpick comes clean from center. Let cool completely.
- To prepare frosting, Place 2 sticks of butter into a small saucepan over medium low heat. Once butter is melted, swirl pan occasionally checking color. Once butter is browned, it will smell nutty and be a deep golden brown. Remove from heat and let cool completely to room temperature.
- Place remaining stick of softened butter into stand mixer, beating until creamy. Add brown sugar, beating to combine then slowly beat in browned butter until combined. Add pumpkin, cinnamon, nutmeg and slowly add powdered sugar until thick and desired consistency. You can add tablespoons of milk to thin if desired.
- Store in an airtight container until ready to frost.
Yield
18 Servings
Nutrition
- Calories: 322 kcal
- Carbohydrate Content: 73 g
- Protein Content: 2 g
- Fat Content: 4 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 1 mg
- Sodium Content: 203 mg
- Fiber Content: 1 g
- Sugar Content: 62 g
- Serving Size: 1 serving
Comments
No comments found.