These chocolate cupcakes are quite possibly my favorite cake EVER. That’s a very bold statement coming from a lover of anything chocolate, but it’s just the truth. They are perfectly moist, super fluffy and so chocolatey. They’re the perfect comfort food when you REALLY need something sweet. Or if you just want to show off and share with friends! I made these little beauties bright and early this morning for Omar to take to his Thanksgiving work party….The first time I made these I made a vanilla (faux) buttercream icing, but since this was a holiday party I thought it would be fun to add a little pumpkin pie spice and call it a holiday cupcake! I’m thinking sometime around Christmas I’ll make these again, except I’ll make a Peppermint Icing! Wouldn’t that be fun and so yummy!?! Decorate the tops with little candy canes. Yep. That’s the plan!
Okay, enough chitter-chatter… here’s the scoop on this cake. IF for some reason you don’t want to make cupcakes, this recipe will also make a CAKE! Two 8-inch round pans…but I would definitely suggest doubling the icing recipe if you make the cake. You’ll probably have some leftover icing, but I would rather have a little leftover than not enough for the cake. 😉 Aren’t these just the cutest?! You’re going to LOVE these! Go make you some!!!
Pumpkin Spice Chocolate Cupcakes
Moist and super fluffy cupcakes with a perfectly rich Pumpkin Spice Buttercream Icing!
For the Cake:
- 1 1/2 cups unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1 1/4 cup unsweetened applesauce
- 1/2 cup strong coffee (or substitute more almond milk
- 2/3 cup organic canola oil
- 2 tsp pure vanilla extract
- 2 cups plus 2 tbsp organic unbleached all purpose flour
- 1 1/3 cup organic cane sugar
- 1 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp kosher salt
For the Pumpkin Spice Buttercream Icing:
- 1 – 4oz stick butter OR Earth Balance (vegan butter)
- 5 – 6 cups organic powdered sugar
- 1/4 cup plus 1 tbsp unsweetened almond milk
- 1.5 – 2 tsp pumpkin pie spice
- pinch of kosher salt
- Preheat the oven to 350 degrees. Line your muffin tin(s) with cupcake liners or spray them down with nonstick spray. Set aside.
- Mix the almond milk and apple cider vinegar together in a large mixing bowl. Set aside for a few minutes to activate.
- Next, add the oil, coffee, vanilla, and applesauce. You can beat this with your mixture or use a whisk until it’s foamy.
- Slowly sift over all of the dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt) into the wet ingredients. If you don’t have a sifter, add all of the dry ingredients into a separate bowl and whisk together, then add to the wet ingredients. Whisk or beat until there are no more lumps in the batter. The batter should be creamy and pourable.
- Divide the batter into the muffin tins and bake for 25 – 28 minutes. Make sure to do the toothpick test to check for doneness.
- Let the cupcakes COMPLETELY COOL before you decorate them in icing!
- Using a handheld or standing mixer, beat the butter for a few seconds. Slowly add the powdered sugar. I do 2 1/2 – 3 cup at a time alternating with a little almond milk each time. Add the vanilla, pumpkin pie spice and salt. Beat until there are no lumps. If your icing looks too thick, add a little more milk. If it’s too thin, add more powdered sugar.
- Spread the icing on each cupcake with a knife or if you wanna be fancy, use a piping bag! 🙂 Depending on how much icing you like on your cupcake will depend on whether or not you have leftovers. I like a LOT of icing, so I didn’t have any leftover!
*The cake recipe was adapted from the Minimalist Baker.*