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Halloween Pumpkin Chocolate Cupcakes

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  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 90
  • Yield: 9 1x



For the chocolate batter

  • 1/3 cup (45g) all-purpose flour
  • 2 tbsp. cocoa powder
  • 1/4 tsp. baking soda
  • pinch of salt
  • 1/3 cup (80ml) milk
  • 1 tsp. white wine vinegar
  • 4 tsp. vegetable oil
  • 1/2 tsp. vanilla extract
  • 1/3 cup (70g) muscovado sugar
  • 1 egg yolk (keep the egg white)

For the pumpkin spice batter

  • 1/2 cup (60g) all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 1 egg white
  • 1/2 cup (130g) pumpkin purée
  • 3 tbsp. vegetable oil
  • 1/4 cup (70g) sugar

For the buttercream

  • 2/3 cup (150g) butter, softened
  • 1 1/2 cups (200g) confectioner’s sugar
  • 1/2 tsp. vanilla extract
  • pinch of salt
  • 13 tbsp. heavy cream

For the decoration

  • black sprinkles


  1. Preheat the oven to 350˚F (175°C). Line a muffin tin with paper liners and set aside.
  2. For the chocolate batter mix the flour with cocoa, baking powder and salt in a small bowl and set aside. Add the milk and vinegar to a larger bowl and mix, let sit for 5-8 minutes until the milk curdles. Add the oil, vanilla extract, muscovado sugar and the egg yolk to the bowl and mix until well combined. Keep the egg white.
  3. For the pumpkin batter mix again dry ingredients in a small bowl – flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside. Add the egg white you saved to a larger bowl and add the pumpkin purée, oil and and sugar – mix until well combined.
  4. Now mix the dry ingredients of each batter with the wet ingredients. Add the flour-cocoa mixture to the first bowl and the flour-pumpkin-pie-spice-mixture to the second bowl (with the pumpkin purée) – mix each batter until well combined. Start with the chocolate batter and add about one tablespoon each to the paper liners, add some pumpkin batter on top and finish with some more chocolate batter – mix if you want to, but you already get nice layers like that. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Take out of the oven, let cool down a bit in the tin, then remove and let cool down completely on a wire rack.
  5. For the buttercream add the butter to a large bowl and beat on high speed until light and fluffy. Add the confectioner’s sugar, vanilla extract and salt and mix until well combined. Add the heavy cream gradually one tablespoon after another until the cream has the desired consistency. Fill into a piping bag and frost the cupcakes – decorate as you like.


  • Enjoy baking!