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–+ servings
Close up of top of dark chocolate pumpkin cupcake.
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Dark Chocolate and Pumpkin Cupcakes

Decadent and dairy free these dark chocolate cupcakes are perfect for those with a sensitivity to dairy.
Course Desserts
Cuisine American
Keyword cake, chocolate, cupcake, cupcakes, dairy free, dark chocolate, dessert, Food, halloween, halloween treat, pumpkin, pumpkin puree, Recipe, snack, sweet, treat
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 18 Servings

Ingredients

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.

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!