Oct 24

Pumpkin Chocolate Cupcakes

I have a confession to make: these cupcakes were almost purchased from the store instead of made by me.

Let me rewind. Here’s the story:

I’m kind of a yes-mom.

Can you take my kid home from school? Yes, no problem!

Can you be the food chair of Bingo night? Sure, why not?

Can you help me create an online blog conference? Of course! (<– actually…I’m kind of glad I said yes to that one.)

Can you make cupcakes for the cake walk on the same day that you host the teacher luncheon while you’re also getting ready for your online blog conference? Yes, of course I-

Wait, what? When?

{Everything always seems to bunchupclosetogether, doesn’t it? Nothing can ever spread the heck out.}

So anyway, last week was the carnival at school. I’ve been waiting for 2 years to get to a grade level that involved baked goods. (Kindergarten it was son-cones. First grade? Selling water and juice boxes. Boring!) Second grade? The cake walk. Perfect!

At the end of the day last Wednesday, the last thing I wanted to do was bake cupcakes. I really was going to stop by Safeway and pick up a dozen. Really.

But…but…I’m a food blogger. People look at me and expect homemade goodies. It felt like…I was going against my ethics or something to buy cupcakes.

So, of course, I made some.

And I’m kinda glad I did.

Because they were sooooo good.

I used a cake mix. But I added pumpkin. Now, full disclosure…you couldn’t taste the pumpkin. But these were incredibly moist and delicious.

And the frosting! This is my favorite frosting. It’s such a basic recipe, but it’s so good. I add heavy whipping cream and it gives it a little…something extra.

And, of course, the Halloween sprinkles. Gotta have those! These cupcakes would be a great last-minute addition to your class Halloween party.

Because you know you’re going to be asked to bring treats for your class Halloween party, like, on the 30th, right?

And now you can say yes!

Chocolate Pumpkin Cupcakes


For the Cupcakes

  • 1 box Chocolate Fudge Cake Mix (or Devil’s Food)

  • 3/4 cup water

  • 1/3 cup oil

  • 3 eggs

  • 1 cup pumpkin puree

For the Frosting

  • 1 cup butter, softened

  • 4 cups powdered sugar

  • 1 tablespoon vanilla

  • 1-3 tablespoons heavy whipping cream

  • Food Coloring and sprinkles, if desired


  1. Preheat oven to 350°. Line two muffin pans with cupcake liners. (I got 18 cupcakes.)

  2. Mix cake mix, water, oil, and eggs in a large bowl with a hand mixer for about 2 minutes. Add pumpkin and mix until combined. Fill cupcake liners about 2/3 full (I use an ice cream scoop for this).

  3. Bake 18-22 minutes, until a toothpick insterted comes out with just a few little crumbs sticking to it. Cool completely before frosting.

  4. To make your frosting, beat butter with mixer (hand or stand, your choice) until creamy. Slowly beat in powdered sugar (1 cup at a time). Beat in vanilla. Add 1 tablespoon of cream and mix, then add more cream as necessary to get the consistency you want. Tint with food coloring, if desired.

  5. Frost cupcakes and sprinkle with (or dip in) sprinkles. Enjoy!

Recipe adapted from this recipe.

Enjoy, and thanks for reading!