Dark Chocolate and Pumpkin Cupcakes

The recipe Dark Chocolate and Pumpkin Cupcakes could satisfy your American craving in around 22 minutes. This recipe serves 18. For 18 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 2g of fat, and a total of 182 calories. A couple people made this recipe, and 44 would say it hit the spot. This recipe from Lifes Ambrosia requires all purpose flour, eggs, vanillan extract, and pumpkin. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is not so spectacular. If you like this recipe, take a look at these similar recipes: Pumpkin Cupcakes with Dark Chocolate Frosting, Vegan Chocolate Ganache Cupcakes with Salted Caramel and Dark Chocolate Buttercream, and Dark Chocolate Cupcakes.

Servings: 18

Preparation duration: 10 minutes

Cooking duration: 12 minutes

 

Ingredients:

1 3/4 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 cup vegetable or canola oil

1/4 cup dark cocoa powder

3 large eggs

1 1/2 cups granulated sugar

1/4 teaspoon iodized salt

1 cup pureed pumpkin

orange sugar crystals

1 teaspoon vanilla extract

Equipment:

muffin liners

whisk

bowl

oven

toothpicks

wire rack

Cooking instruction summary:

Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners and set aside.Sift together flour, cocoa powder, baking soda, salt and baking powder.In another bowl whisk together eggs, vanilla, sugar and oil.Slowly whisk dry ingredients into into sugar mixture. Fold in pureed pumpkin.Fill cupcake liners 2/3 full with batter. Bake for 10-12 minutes or until toothpick inserted comes out clean. Allow to cool in cupcake tin for 5 minutes.Remove from cupcake tin and place on cooling rack to cool completely. Frost and sprinkle with sugar crystals.

 

Step by step:


1. Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners and set aside.Sift together flour, cocoa powder, baking soda, salt and baking powder.In another bowl whisk together eggs, vanilla, sugar and oil.Slowly whisk dry ingredients into into sugar mixture. Fold in pureed pumpkin.Fill cupcake liners 2/3 full with batter.

2. Bake for 10-12 minutes or until toothpick inserted comes out clean. Allow to cool in cupcake tin for 5 minutes.

3. Remove from cupcake tin and place on cooling rack to cool completely. Frost and sprinkle with sugar crystals.


Nutrition Information:

Quickview
183k Calories
2g Protein
2g Total Fat
39g Carbs
1% Health Score
Limit These
Calories
183k
9%

Fat
2g
4%

  Saturated Fat
0.47g
3%

Carbohydrates
39g
13%

  Sugar
28g
32%

Cholesterol
31mg
10%

Sodium
106mg
5%

Get Enough Of These
Protein
2g
5%

Vitamin A
593IU
12%

Selenium
7µg
10%

Phosphorus
71mg
7%

Manganese
0.14mg
7%

Folate
27µg
7%

Vitamin B1
0.1mg
7%

Vitamin B2
0.11mg
7%

Iron
0.98mg
5%

Copper
0.08mg
4%

Vitamin B3
0.79mg
4%

Potassium
110mg
3%

Fiber
0.77g
3%

Calcium
28mg
3%

Magnesium
10mg
3%

Vitamin E
0.38mg
3%

Vitamin B5
0.2mg
2%

Zinc
0.3mg
2%

Vitamin B6
0.02mg
1%

Vitamin B12
0.07µg
1%

Vitamin D
0.17µg
1%

covered percent of daily need
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