Chocolate Cupcakes | Pumpkin Patch Style
These super moist and delicious chocolate cupcakes are made even cuter with vanilla buttercream and pumpkin patch decorations! Perfect for a fall party.
Servings 12 cupcakes
Ingredients
Chocolate Cupcakes
- 3/4 cup flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs at room temperature*
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1/2 cup whole milk at room temperature
Buttercream Icing + Pumpkin Patch Topping
- 1 cup butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- pinch of salt
- orange food coloring
- Wilton Icing Writing Pen Black
- 12 Wilton Pumpkin Stem Toppers
- 24 Wilton Candy Eyes
Instructions
Chocolate Cupcakes
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
- In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth.
- Pour half of the wet ingredients into the dry ingredients. Then half of the whole milk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and whole milk. Stir until *just* combined; do not overmix. The batter will be thin.
- Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Buttercream Icing + Pumpkin Patch Topping
- Using stand or hand mixer, beat the butter for about 2 minutes until creamy. Add in four cups of powdered sugar and vanilla with the mixer running on the lowest speed. Scrape sides of the mixer/bowl, as needed. Then, increase the speed to high and beat for about 3-5 minutes until fluffy and creamy.
- Place half your buttercream in one bowl and half in another. Leave one bowl just plain vanilla buttercream. In the other bowl, add orange food coloring until you reach your desired pumpkin color. If you don't have orange, you can mix yellow and red but it's a bit tricky!
- Add buttercream icings into their own piping bags and then frost each cooled cupcake accordingly. Add candy eyes and a pumpkin stem topper. Using the Wilton Icing Writing Pen, draw a little smiley face.
- Enjoy that day or leave in the fridge until about 30 minutes before eating!
Notes
Chocolate Cupcake recipe adapted from