“Cooking is like love. It should be entered into with abandon or not at all.” -Harriet Van Horne
Pumpkin-Chocolate Cupcakes

Pumpkin-Chocolate Cupcakes

These cupcakes are rich and luscious, with a hint of pumpkin and a lot of chocolate. Perfect for any fall gathering, though I will say they are just a bit too heavy for my taste, so they might not go best with a big meal. But, if you are in the mood for something quite decadent, these are the cupcakes for you. This recipe comes from NYTimes Cooking in cake form. 

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 1/2 hours
YIELD: 12-18 cupcakes


  • 20 tablespoons (2 1/2 sticks) soft unsalted butter, more for greasing
  • 2 cups flour, more for dusting
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 1/2 cup plain pumpkin purée, canned, frozen or fresh
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans
  • 2 1/2 cups confectioners' sugar
  • 10 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature
  • 1 teaspoon vanilla extract
  • Milk or cream


Heat oven to 350 degrees. Use a little butter to grease two 9-inch round cake pans. Line bottoms with parchment paper. Butter and flour the paper. In a large bowl, whisk flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt together.

Using an electric mixer, cream 8 tablespoons butter and the granulated sugar together until light and fluffy, about 3 minutes. Beat in eggs one at a time. Stir in pumpkin purée. Mixture may look slightly curdled. Stir in flour mixture about half a cup at a time until

Divide batter into cupcake pan bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, about 25 minutes. Cool cupcakes in pans for 5 minutes, then set on racks to cool completely.

In a large bowl, blend remaining 12 tablespoons butter and confectioners' sugar together. Blend in chocolate and vanilla extract and beat until smooth. If the frosting is too thick, add cream or milk by the tablespoon, blending well after each addition, until it reaches spreading consistency.

Frost cupcakes. Top as desired with nuts.

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