The Ultimate Chocolate Pumpkin Cupcakes
Rich and indulgent, these double chocolate pumpkin cupcakes are a delightful treat sure to please your taste buds. With a moist and flavorful crumb, these cupcakes are enhanced by the combination of pumpkin puree and Greek yogurt, resulting in a decadent texture. Topped with a luscious chocolate drizzle, these treats are perfect for satisfying any sweet craving.
— Constant Cookbook
Ingredients
- 1/2 cup plain Greek 2% yogurt
- 1/4 cup coconut oil (you can substitute vegetable or canola oil in it’s place)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree such as Libby’s
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 1/2 cups Gold Medal all purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 cup chocolate chips
- 2-3 tablespoons melted coconut oil
Instructions
- Preheat oven to 350 degrees and line 24 cupcake cups with paper liners.
- In a large mixing bowl, beat the yogurt, coconut oil, eggs and vanilla until well combined. Stir in pumpkin and sugars, until combined. Stir in flour, cocoa powder, baking soda, salt and cinnamon until combined.
- Using a cookie scoop or spoon, fill cupcake liners 3/4 way full of batter. Bake for 20-22 minutes or until baked through. Remove and let cool completely. To prepare drizzle, melt chocolate chips in a microwave safe bowl or over a double boiler until smooth. Stir in coconut oil until shiny. Drizzle over each cooled cupcake before serving.
Yield
24 Servings
Nutrition
- Calories: 153 kcal
- Carbohydrate Content: 24 g
- Protein Content: 3 g
- Fat Content: 6 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 15 mg
- Sodium Content: 83 mg
- Fiber Content: 1 g
- Sugar Content: 16 g
- Serving Size: 1 serving
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