These easy, but incredibly delicious Double Chocolate Pumpkin Cupcakes are perfect for any of your autumn events. From tailgating and games to Halloween parties and more.
I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
Next week here in St. Louis, we are staring down some MUCH cooler days. I’m excited. I love to be outside but I just can’t in heat and humidity. Instead I like staying inside and cooking and baking in the air conditioning. I make things like Double Chocolate Pumpkin Cupcakes.
Today is the last and final day of #PumpkinWeek 2o19 hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. This week we shared a whopping 140+ fantastic pumpkin recipes for any fall event you might need. From breakfast to dinner, sweet to savory, baked goods to drinks, there’s something for everyone. Simply follow the hashtag on any social media channel or visit the blogs below.
Special thanks to ALL of our sponsors for providing the prize packages. Don’t forget to enter the giveaway all the way at the bottom of the post. There are some great things to be won!
Now, let’s talk about these Double Chocolate Pumpkin Cupcakes.
They are very simple, starting from a box mix but made incredibly moist and much more flavorful with plenty of added ingredients.
Spices, pumpkin and chocolate chips will make these cupcakes taste homemade.
How long do Double Chocolate Pumpkin Cupcakes store?
About 5 days in an airtight container. But you can freeze them for about a month. Simply thaw and serve.
What kind of cake mix do I need for cake mix cupcakes?
It depends on the cupcake to be honest. But for these Double Chocolate Pumpkin Cupcakes, using a moist cake mix is best. I don’t stick to a particular brand but I do try to use brand names whenever possible. You can create a twist on this recipe using a yellow, white or even spice cake mix rather than the chocolate. As always, make it your own.
More Pumpkin Recipes
Pumpkin Pie Spice Latte
Pumpkin Breakfasts & Baked Goods:
Cinnamon Pumpkin Fritter
Ready to make Double Chocolate Pumpkin Cupcakes?
Double Chocolate Pumpkin Cupcakes
- 1 box chocolate cake mix
- 15 oz. can of canned pumpkin not pumpkin pie filling
- ¾ cup chocolate chips
- 1 teaspoons of pumpkin pie spice optional
- Chocolate Frosting Homemade or Storebought
- In a large mixing bowl, combine the canned pumpkin, pumpkin spice and the chocolate cake mix. Add 1 egg and mix well.
- Fold the chocolate chips into the batter.
- Spoon the batter into prepared cupcake liners.
- Bake cupcakes according to the package directions on the cake mix box. Check for doneness with a toothpick.
- Allow to cool before frosting.
- Frost the cupcakes with the chocolate frosting.