Desserts

Dark Chocolate and Pumpkin Cupcakes

Dark Chocolate and Pumpkin Cupcakes

I just love cooking for people so when a dear friend of mine called and suggested that we do dinner, I was more than happy to have her and her boyfriend over to our apartment. This dear friend I should mention, happens to be lactose intolerant. I have found cooking without dairy to be pretty easy so the dinner part was a cinch. Where I was stuck was dessert. I just wasn’t sure how I was going to jump that hurdle. After reviewing my Pumpkin Cake recipe, I realized I could use that for a base and add a few more ingredients. After a quick call to my friend to verify that she could eat a couple of things, I headed straight for the kitchen and baked these super-moist, super chocolaty dairy free Dark Chocolate Pumpkin Cupcakes.

I do have a bit of a confession to make. My grocery store did not have soy butter nor did they have a small container of soy milk so I was out of luck when it came to the frosting. Or so I thought. To my surprise, when I called my friend to confirm a few things she told me that there are a few brands of frosting out there that actually do not have any dairy in them such as Pillsbury.  Surprising I know. But anywho, that is the frosting that I used for these cupcakes. Now if you are not concerned with dairy simply make or purchase your favorite frosting. The frosting that I use on my Chocolate Egg Stuffed Cupcakes would be delicious on these.

Dark Chocolate and Pumpkin Cupcakes

Print Recipe
Makes 18 - 24 Prep Time: Cook Time:

Ingredients:

  • 1 3/4 cups all purpose flour
  • 1/4 cup dark cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon iodized salt
  • 2 teaspoons baking powder
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable or canola oil
  • 1 cup pureed pumpkin
  • store bought vanilla frosting
  • orange sugar crystals

Instructions

1

Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners and set aside.

2

Sift together flour, cocoa powder, baking soda, salt and baking powder.

3

In another bowl whisk together eggs, vanilla, sugar and oil.

4

Slowly whisk dry ingredients into into sugar mixture. Fold in pureed pumpkin.

5

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.

6

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

Notes

Now if only I could figure out how to make dairy-free Reese's Peanut Buttercup Cheesecake for my friend. Oh well, until then at least we can enjoy these and I hope you do too. Enjoy!

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  • These look perfect for the fall, chocolate craving nights. Love the green cupcake liners. Where did you find them?

  • That boyfriend of your dear friend is a pretty cool guy, and these cupcakes were the most moist cupcakes I’ve ever had! They were fantastic! Thanks again Des for having us over. We are lucky to have such a great friend that’s such an amazing cook!

  • Amy J- I actually found them at Fred Meyer, its a northwest chain but I’m sure other grocery stores have them. I was looking for Halloween cupcake liners but alas they already had their Christmas stuff out and no Halloween stuff to be found. I found these in a back with bright pink, purple and blue, right next to all the other birthday liners.
    Christian- You guys are welcome any time but especially when there is Rainer and Christmas Advent calendars involved.

  • Pam

    WoW…that’s a scrumptious looking combo!

    Enjoy!

  • I have 3 huge cans of Libby’s pumpkin puree in my pantry just waiting to be used up! I can’t wait to try these out, they sound absolutely delicious!

  • Hey! Just wanted to let you know that I based my thanksgiving dessert on your recipe! The cupcakes came out excellent! Thank you so much for the idea!

  • Thank you Astrid! I am happy to hear that you enjoyed them. Happy Thanksgiving! :)

  • Jen

    Hey! This is so awesome; I’m going to make this for one of my lactose-intolerant friend in an upcoming party! I was so excited when I stumbled upon this!

    I just wanted to double-check. The cocoa powder is it Dutch-processed cocoa powder? I’m thinking it probably is Dutch-processed and not the unsweetened kind but I just want to make sure?
    Thanks so much!

  • Hi Jen- The dark chocolate cocoa powder that I used was Hershey’s and is a dutch-processed cocoa powder. Hope this helps and I hope you enjoy them! :)

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