Dark Chocolate and Pumpkin Cupcakes
The recipe Dark Chocolate and Pumpkin Cupcakes could satisfy your American craving in around 22 minutes. This recipe serves 18. For 18 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 2g of fat, and a total of 182 calories. A couple people made this recipe, and 44 would say it hit the spot. This recipe from Lifes Ambrosia requires all purpose flour, eggs, vanillan extract, and pumpkin. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is not so spectacular. If you like this recipe, take a look at these similar recipes: Pumpkin Cupcakes with Dark Chocolate Frosting, Vegan Chocolate Ganache Cupcakes with Salted Caramel and Dark Chocolate Buttercream, and Dark Chocolate Cupcakes.
Servings: 18
Preparation duration: 10 minutes
Cooking duration: 12 minutes
Ingredients:
1 3/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup vegetable or canola oil
1/4 cup dark cocoa powder
3 large eggs
1 1/2 cups granulated sugar
1/4 teaspoon iodized salt
1 cup pureed pumpkin
orange sugar crystals
1 teaspoon vanilla extract
Equipment:
muffin liners
whisk
bowl
oven
toothpicks
wire rack
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Bake for 10-12 minutes or until toothpick inserted comes out clean. Allow to cool in cupcake tin for 5 minutes.
3. Remove from cupcake tin and place on cooling rack to cool completely. Frost and sprinkle with sugar crystals.
Nutrition Information:
covered percent of daily need
