Chocolate Cupcakes with Pumpkin Buttercream combine the beloved flavors of rich, decadent chocolate with the warm and comforting taste of pumpkin spice. These delightful cupcakes offer a perfect blend of sweetness and spice, making them a wonderful treat for fall or any time of the year. The moist chocolate cupcakes are topped with a creamy and flavorful pumpkin buttercream, creating a mouthwatering dessert that will leave you craving for more.

The history of chocolate dates back to ancient civilizations, where cacao beans were first cultivated and consumed in Mesoamerica. Chocolate was initially enjoyed as a bitter beverage, and its significance grew as it became associated with rituals and celebrations.

Over time, chocolate spread to Europe, where it was sweetened and transformed into the familiar form we know today. It quickly gained popularity as a luxurious and indulgent treat among the elite, and its popularity only increased as it became more accessible to the general population.

On the other hand, pumpkin has a long history in North America, where Native Americans cultivated and consumed it for centuries. Early European settlers learned about pumpkins from the indigenous peoples and integrated them into their diets.

The combination of chocolate and pumpkin is a relatively modern culinary innovation, but it has quickly become a favorite flavor pairing, especially during the fall season. The earthy, spiced flavor of pumpkin complements the richness of chocolate, creating a delectable harmony of tastes.

INGREDIENTS

Cupcakes:

• 1/2 cup (1 stick or 115g) unsalted butter
• 2 ounces semi-sweet baking chocolate
• 2 large eggs, at room temperature
• 3/4 cup (150g) granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup (115g) sour cream, room temperature
• 1/2 cup (42g) unsweetened cocoa powder
• 3/4 cup (95g) all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Pumpkin Buttercream:

• 1/2 cup butter (113g), room temperature
• 1/2 cup (110g) pumpkin puree
• 1 teaspoon vanilla
• 3 cups (380g) confectioners sugar
• 1 tablespoon pumpkin spice

INSTRUCTIONS

Cupcakes:

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a microwave-safe bowl, melt the butter and chocolate together in the microwave, stirring in 30-second increments until smooth. Set aside to cool slightly.
3. In the bowl of a stand mixer with the whisk attachment, whisk together the eggs, granulated sugar, vanilla extract, and sour cream until smooth.
4. In a separate medium-sized bowl, sift the cocoa powder, all-purpose flour, baking soda, baking powder, and salt together until thoroughly combined.
5. Add the cooled butter/chocolate mixture to the stand mixer and whisk until smooth, which takes about 30 seconds.
6. Gradually add the dry flour mixture to the stand mixer, about 1/4 cup at a time, while mixing on low speed until fully combined.
7. Fill the cupcake liners about 2/3 of the way full with the batter.
8. Bake the cupcakes in the preheated oven for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool completely before frosting.

Pumpkin Buttercream:

1. Place all the ingredients (butter, pumpkin puree, vanilla, confectioners sugar, and pumpkin spice) in the bowl of a stand mixer fitted with a paddle attachment.
2. Turn the mixer on low speed initially to avoid a mess, then increase the speed to medium-high, and mix for 2-3 minutes until all the ingredients are thoroughly combined and the buttercream is smooth and creamy.

Now, with these delicious Chocolate Cupcakes with Pumpkin Buttercream, you have a delightful dessert that blends the classic taste of chocolate with the warmth of pumpkin spice. Enjoy these cupcakes as a special treat for fall gatherings, celebrations, or any time you’re craving the delightful combination of chocolate and pumpkin!