Pumpkin chocolate cupcakes ermergherd! This chocolate cupcake recipe has been my go-to ever since going sugar-free. It's from a cake recipe by The Best Cakes Ever that I've adjusted for cupcakes. I wanted to turn it into a fall cupcake, so what better than to add some pumpkin buttercream. Pumpkin and chocolate are one of my absolute favorite flavor combos.
Let's get started!
Chocolate cupcake ingredients:
1 3/4 cups all-purpose flour
1 3/4 cups monk fruit sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs room temperature
1 teaspoon vanilla
1 cup freshly brewed strong hot coffee
Pumpkin buttercream ingredients:
2 sticks unsalted butter, room temperature
1/2 cup vegetable shortening
1/2 cup pumpkin puree
1 tsp pumpkin pie spice
4-5 cups powdered monk fruit sugar
For the cake:
- Preheat oven to 350 degrees.
- Add your cupcake liners to your pan.
- Mix your dry ingredients - all-purpose flour, monk fruit sugar, unsweetened cocoa powder, baking powder, baking soda and salt - set aside.
- In a large bowl using a hand mixer, combine the buttermilk, vegetable oil, eggs and vanilla.
- Slowly add your dry ingredients to your wet about 1/4th at a time.
- Add the hot coffee and mix until combined. The mixture will be a bit runny.
- Add your batter to your muffin liners making each one about 2/3 full.
- I bake mine for 18 minutes, but I would check at 16 and see where they are and adjust accordingly. You should be able to insert a toothpick and no cake will come out.
- Let cool completely before frosting.
For the frosting:
- Using a hand mixer, cream the butter and shortening until smooth.
- Add the pumpkin puree and pumpkin pie spice and mix on low until just combined.
- Add your powdered monk fruit sugar 1 cup at a time. How stable you need your buttercream to be will determine the amount of sugar needed. You may need as little as 3 cups depending on your preference. 5 made a perfectly stable buttercream for me.
- Assemble your cupcakes. I used the Wilton 1M to create the buttercream roses.
In my humble opinion these are easily the best sugar-free cupcakes I've had yet. Plus, these two recipes are so adaptable for other flavors!
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