Pumpkin Chocolate Twist Cupcakes

Ingredients

For the cupcakes:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/3 cup pumpkin pie mix
  • 1 teaspoon pure vanilla extract
  • 1/3 cup cocoa powder
  • 2 large eggs room temperature
  • 1/2 cup whole milk
  • 1/2 cup boiling water

For the frosting:

  • 2 cups unsalted butter room temperature
  • 4 cups powdered sugar or to taste
  • 2 tablespoons pumpkin pie mix
  • 4 ounces dark chocolate melted & cooled

Instructions

For the cupcakes:

  1. Preheat oven to 350(f) degrees. Line two 12-tin cupcake trays with parchment liners.
  2. In a medium size mixing bowl, sift together the flour, baking powder, salt & sugar.
  3. In a separate large mixing bowl whisk together the oil, pumpkin pie mix, vanilla extract, cocoa powder, eggs & milk until well combined.
  4. Add the flour mixture to the wet ingredients & stir until batter comes together. Slowly pour in the boiling water & continue stirring until fully incorporated.
  5. Evenly divide batter amongst the prepared cupcake trays. Bake for 18 to 20 minutes, until the top bounces back to touch. Set aside to cool completely before frosting.

For the frosting:

  1. To the bowl of a stand mixer fitted with the paddle attachment add the butter, sugar & pumpkin pie mix. Beat until light & fluffy, about 4 to 5 minutes.
  2. Remove half the buttercream & set aside. Add the dark chocolate & beat until incorporated, about 60 seconds.
  3. To a piping bag fitting with a star tip add the pumpkin buttercream to one side & the chocolate buttercream to the other side. Pipe cupcakes as desired & enjoy!