The Ultimate Chocolate Pumpkin Cupcakes
The recipe The Ultimate Chocolate Pumpkin Cupcakes could satisfy your American craving in around 30 minutes. For 25 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains around 3g of protein, 4g of fat, and a total of 133 calories. This recipe serves 24. 2246 people have tried and liked this recipe. It is brought to you by Picky Palate. If you have granulated sugar, kosher salt, cocoa powder, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is rather bad. Similar recipes are Ultimate Chocolate Cupcakes, Ultimate Chocolate Cupcakes, and Ultimate Chocolate Cupcakes.
Servings: 24
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 1/2 cups Gold Medal all purpose flour
1 teaspoon baking soda
1 cup chocolate chips
1/2 cup cocoa powder
2-3 tablespoons melted coconut oil
2 large eggs
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup packed light brown sugar
1/2 cup plain Greek 2% yogurt
1 cup pumpkin puree such as Libby's
1 teaspoon pure vanilla extract
Equipment:
muffin liners
mixing bowl
oven
double boiler
microwave
bowl
Cooking instruction summary:
Preheat oven to 350 degrees F. 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.
Step by step:
1. Preheat oven to 350 degrees F. 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.
2. Bake for 20-22 minutes or until baked through.
3. 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.
4. Drizzle over each cooled cupcake before serving.
Nutrition Information:
covered percent of daily need
