Pumpkin, chocolate, cinnamon and cream cheese AND sprinkles inside a cutie pie cupcake liner. Can I end this blog post? Doesn’t that describe in one easy sentence why you should just scroll down for the recipe?! Okay, I guess I should actually tell you about these glorious cupcakes even though I believe the addition of sprinkles alone is the best reason ever to make something! It’s also my first recipe to kick off #chocotoberfest !
Y’all I have to tell you that Imperial Sugar really hooked me up with enough sugar to bake all the Fall season!
They sent me 40 pounds of granulated sugar, 24 pounds of light brown sugar and 24 pounds of powdered sugar! They are also the Gold sponser for #choctoberfest and have helped me be apart of a sweet giveaway where you can win for over $450.00 in prizes including 112 pounds of sugar of your own! Click this image to be taken to the giveaway post which is announced in 4 days! So thanks Imperial Sugar for making these Pumpkin Chocolate Cinnamon Cream Cheese Cupcakes possible!
You’re probably thinking one of two things right now.
Pumpkin and chocolate are something that shouldn’t be mixed or oh my goodness I need to make these now. Let me assure you they are the perfect flavor combo and the addition of chocolate makes them year round friendly. No matter which side you fall on I promise you’ll love these and so will your sweetie peas or your class mates or your co-workers or just you if you want to eat them for a week! I actually was making these for a giveaway I shared and the person requested pumpkin and chocolate so this is what happened!
My birthday is actually on Halloween so I tend to get way excited about all the colors and decorations that I can play with!
The thing is you don’t always want your Halloween to be scary or ghoulish. Sometimes keeping them light and sprinkle-y you keep them simple and festive without grossing people out. Don’t get it twisted though- I also like the scary stuff!
I also decided to alternate some plain cinnamon cream cheese frosting which made for a fun color variation for those strange people who don’t like chocolate. (Gah how’s that possible!?)
The cream cheese frosting is so creamy and full of cream cheese flavor which is perfect against the pumpkin cake. Its even a good piping consistency y’all!
Everything about these Pumpkin Cupcakes with Chocolate Cinnamon Cream Cheese scream Fall and Halloween if you’re obsessed like me!
Finally, I used Halloween sprinkles on the dark ones and sweet fall leaves on the vanilla cream cheese because sprinkles just make you smile.
Yum, Yum, Yum! Pumpkin Cupcakes with Chocolate Cinnamon Cream Cheese for days!
Pumpkin Cupcakes with Chocolate Cinnamon Cream Cheese FYI & What not:
-use good cocoa powder because it really does matter
-don’t forget to pick cupcake liners that compliment your cupcakes because as you can see they make a difference!
-if you can take your eggs out beforehand and let them get to room temp as they blend better this way which equals better results in baking.
-same thing with buttermilk- room temp is best. If you don’t have any make your own! 1 tablespoon of vinegar or lemon juice into the measuring cup and fill the rest of the way to 1 cup and you will have buttermilk in 10 minutes!
-feel free to shake up this recipe and alternate your decorations and cocoa flavor as I have used a dark blend for Halloween results
-keep your cupcakes in the fridge until serving because the cream cheese frosting needs to be kept cool
- Chocolate Cream Cheese Frosting (Leave out the cocoa if you want just vanilla!)
- 2 packs of cream cheese room temperature
- 2 teaspoons vanilla extract (separated)
- 4 tablespoons of heavy cream (separated)
- 2 sticks unsalted butter
- ¾ cup sifted cocoa powder
- 1/4 teaspoon ground cinnamon
- 8 cups imperial powdered sugar (separated into 4 cups)
- For Cupcakes
- 2 cups All-Purpose Flour
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 2 teaspoons baking powder
- 1 can (15 oz) pumpkin puree
- 1/2 cup buttermilk room temp
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ¾ cup packed imperial brown sugar
- 1 cup imperial granulated sugar
- 1/2 cup unsalted butter, room temperature or softened
- Frosting Instructions:
- Add all ingredients to mixer bowl using only half of your powdered sugar, vanilla, & heavy cream.
- Turn mixer to low to avoid massive mess from powdered sugar
- Mix for 3 minutes then add remaining vanilla and heavy cream and powdered sugar
- Mix until smooth and lover-ly and prepare to pipe! (Usually another 3-5 minutes making sure hte cream cheese is smooth!)
- For the cake:
- mix your sugars & butter in the stand mixer until creamy
- Mix all remaining dry ingredients together and set aside
- mix your vanilla and buttermilk and pumpkin together and set aside.
- add your eggs to the butter & sugar mixture one at a time until blended making sure you've scraped down the mixer bowl between each addition
- add the dry ingredients alternately with the buttermilk mixture (3 dry, 2 wet)
- make sure not to overbeat and finish by hand
- I use a medium sized ice cream scoop and fill each liner 2/3 full
- bake at 350 for 18 minutes-21 minutes
- allow to cool completely before icing!
Sweet things happen when families are together in the kitchen. Since 1843, Imperial Sugar has been at the heart of family traditions and celebrations. This holiday season, create some lifelong memories when you bake with love and Imperial Sugar. Click here to visit their website for their Halloween contest!
Scroll down to see what our other bloggers are posting today in #choctoberfest!