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Pumpkin Patch Cupcakes

chocolate cupcakes decorated with orange pumpkin-shaped frosting, pretzel stems, and green leaves
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Delightful chocolate cupcakes with fluffy frosting, perfect for fall gatherings and family celebrations.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (63g) cocoa powder (natural unsweetened or Dutch processed)
  • 1 tsp instant coffee granules (optional)
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup (113g) unsalted butter (1 stick, room temperature)
  • 1 ½ cups (297g) granulated sugar
  • 2 large eggs
  • 1 cup (236ml) buttermilk
  • ½ cup (118ml) hot tap water
  • 1 ½ cups (339g) unsalted butter (3 sticks, room temperature, for frosting)
  • 1 tsp vanilla extract
  • 2–3 cups (227-339g) powdered sugar
  • A dash of milk or heavy cream (if frosting becomes too thick)
  • Piping bag
  • Wilton 4 piping tip
  • Wilton 2 piping tip
  • Orange and green gel food coloring
  • Pretzel sticks

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together the all-purpose flour, cocoa powder, coffee granules, baking soda, baking powder, and salt.
  3. In another bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
  4. Beat in the eggs, one at a time, and then mix in the buttermilk and hot water.
  5. Gradually incorporate the dry ingredients until just combined.
  6. Pour the batter evenly into the lined muffin tin, filling each cup about two-thirds full.
  7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cupcakes cool completely on a wire rack.
  9. While your cupcakes are cooling, prepare the frosting by beating the unsalted butter until creamy.
  10. Gradually add in the powdered sugar and vanilla extract, mixing until smooth.
  11. If the frosting seems thick, add a splash of milk or cream to achieve your desired consistency.
  12. Divide the frosting into two portions. Tint one portion with orange gel food coloring and the other with green.
  13. Use the Wilton 4 piping tip to pipe the orange frosting on top of each cooled cupcake, creating a smooth dome.
  14. With the green frosting and Wilton 2 piping tip, add little leaves on top. Finally, insert pretzel sticks into the center to resemble pumpkin stems.

Notes

Store cupcakes in an airtight container at room temperature for up to three days or refrigerate for about a week.

Nutrition

Find it online: https://www.anytimesrecipes.com/festive-cute-pumpkin-patch-cupcakes/