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.
Servings
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
- 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.
[…] her blog…. here’s a list of all the cupcakes she has made!! Quite an impressive list! Dark Chocolate and Pumpkin Cupcakes (made for Will Bake for […]
[…] her blog…. here’s a list of all the cupcakes she has made!! Quite an impressive list! Dark Chocolate and Pumpkin Cupcakes (made for Will Bake for […]
[…] Pumpkin Dark Chocolate Cupcakes […]
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! :)
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!
Thank you Astrid! I am happy to hear that you enjoyed them. Happy Thanksgiving! :)
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!
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!
WoW…that’s a scrumptious looking combo!
Enjoy!
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.
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!
These look perfect for the fall, chocolate craving nights. Love the green cupcake liners. Where did you find them?