These cozy Pumpkin Patch Cupcakes are a seasonal treat that combines the warm flavors of pumpkin and spices in a deliciously moist cupcake topped with chocolate frosting. Perfect for fall, you’ll have your friends and family raving about these festive delights. Who can resist a bite of something that tastes like autumn?

Gathering around the kitchen to create these cupcakes is a cherished activity for family and friends. The aroma of baking pumpkin cupcakes fills the home with a sense of warmth, making it the perfect comforting recipe for any gathering. Let’s roll up our sleeves and dive into how to make these delightful bites of joy.

Pumpkin Patch Cupcakes

Print Recipe

Cozy Pumpkin Patch Cupcakes featuring warm pumpkin flavors and chocolate frosting, perfect for fall gatherings.

Author: anytimesrecipegmail-com
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

135 grams (1 cup, 2 tbsp) all-purpose flour
¾ tsp baking soda
½ tsp baking powder
31 grams (¼ cup, 2 tbsp) unsweetened cocoa powder
½ tsp salt
75 grams (5 tbsp) unsalted butter
148 grams (¾ cup) sugar
½ tsp vanilla extract
2 large eggs
84 grams (¼ cup, 2 tbsp) buttermilk
3 oz (¼ cup, 2 tbsp) freshly brewed hot coffee
8 oz (1 cup) unsalted butter, softened
340 grams (3 cups) powdered sugar
42 grams (½ cup) unsweetened cocoa powder
56 grams (¼ cup) heavy cream
12 Oreos, finely ground
24 mellowcreme pumpkins, for decoration

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt.
In another bowl, cream together the butter and sugar until light and fluffy. Add the vanilla and eggs, one at a time, mixing well after each addition.
Gradually add the dry ingredients, alternating with the buttermilk and hot coffee, stirring until just combined.
Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely on a wire rack.
In a stand mixer, whip the softened unsalted butter until creamy, then gradually add the powdered sugar and cocoa powder, alternating with the heavy cream, until smooth and fluffy.
Once the cupcakes have cooled, use a piping bag to top them with chocolate frosting, sprinkle finely ground Oreos around the base, and place a mellowcreme pumpkin on top.

Notes

Ensure to measure flour accurately; overmixing can result in dense cupcakes. Substituting hot coffee with water is an option for a milder flavor.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 18g
Sodium: 200mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg

Why You’ll Love These Whimsical Pumpkin Patch Cupcakes

These cupcakes are not only adorable with their pumpkin decorations but also deliver a rich chocolate flavor that pairs perfectly with the pumpkin. Each bite is a balance of cozy spices and sweet chocolate, making them the ideal dessert to celebrate the fall season. They’re easy to make, family-friendly, and sure to become a beloved tradition in your kitchen.

How to Make Pumpkin Patch Cupcakes

Ingredients:

135 grams (1 cup, 2 tbsp) all-purpose flour
¾ tsp baking soda
½ tsp baking powder
31 grams (¼ cup, 2 tbsp) unsweetened cocoa powder
½ tsp salt
75 grams (5 tbsp) unsalted butter
148 grams (¾ cup) sugar
½ tsp vanilla extract
2 large eggs
84 grams (¼ cup, 2 tbsp) buttermilk
3 oz (¼ cup, 2 tbsp) freshly brewed hot coffee
8 oz (1 cup) unsalted butter, softened
340 grams (3 cups) powdered sugar
42 grams (½ cup) unsweetened cocoa powder
56 grams (¼ cup) heavy cream
12 Oreos, finely ground
24 mellowcreme pumpkins, for decoration

Directions:

Bake the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt. In another bowl, cream together the butter and sugar until light and fluffy. Add the vanilla and eggs, one at a time, mixing well after each addition. Gradually add the dry ingredients, alternating with the buttermilk and hot coffee, stirring until just combined.
Pour & Bake: Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool completely on a wire rack.
Make the Frosting: In a stand mixer, whip the softened unsalted butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream, until it’s smooth and fluffy.
Assemble the Cupcakes: Once the cupcakes have cooled, use a piping bag to top them with the chocolate frosting. Sprinkle finely ground Oreos around the base for a dirt-like effect and place a mellowcreme pumpkin on top for a fun finishing touch.

How to Serve These Festive Treats

These Pumpkin Patch Cupcakes are perfect for any fall gathering—whether it’s a Halloween party, a cozy family dinner, or just a sweet treat after school. Serve them with a warm cup of cider or hot cocoa to elevate the experience!

Storing Your Delightful Cupcakes

To keep those cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week, though I suggest letting them come to room temperature before serving.

Helpful Tips for Perfect Pumpkin Patch Cupcakes

Make sure to measure your flour accurately. Too much flour can lead to dry cupcakes.
Try mixing the batter gently; overmixing can make them dense.
You can substitute the hot coffee with water if you prefer a milder flavor.

Fun Variations to Try

Add a pinch of cinnamon or nutmeg into the cupcake batter for an extra layer of fall flavor.
For a twist, use cream cheese frosting instead of chocolate for a tangy contrast.
You can even add chopped nuts to the batter for added texture.

FAQs

1. Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance and frost them just before serving.

2. What if I don’t have buttermilk?

You can make a quick substitute with milk and vinegar. Just add 1 tablespoon of vinegar or lemon juice to every cup of milk, stir, and let it sit for about 5 minutes.

3. Could I use a different type of frosting?

Yes! These cupcakes are versatile, and cream cheese frosting or vanilla buttercream would also be delicious options.

Dive into this cozy baking adventure, and enjoy every delightful bite of your beautifully crafted Pumpkin Patch Cupcakes!