Description
Pumpkin Patch Chocolate Cupcakes are the ultimate festive fall treat! These moist chocolate cupcakes are topped with creamy orange frosting piped into cute pumpkin shapes, complete with candy stems and fall sprinkles—ideal for Halloween parties, Thanksgiving desserts, or cozy weekend baking with the kids.
Ingredients
For the Chocolate Cupcakes:
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1 cup all-purpose flour
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1/3 cup unsweetened cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup granulated sugar
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1/2 cup brown sugar
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1/2 cup vegetable oil
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup buttermilk
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1/2 cup hot coffee or hot water
For the Pumpkin Frosting:
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1 cup unsalted butter, softened
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3 cups powdered sugar
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1 tablespoon milk or cream
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1 teaspoon vanilla extract
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Orange gel food coloring
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Mini Tootsie Rolls or chocolate sticks (for stems)
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Fall sprinkles or mini chocolate chips (for decoration)
Instructions
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Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.
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In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
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In another bowl, whisk sugars, oil, eggs, and vanilla. Add buttermilk and stir to combine.
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Gradually mix in dry ingredients. Slowly add hot coffee and stir until smooth (batter will be thin).
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Divide batter into cupcake liners, filling each 2/3 full.
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Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
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For the frosting, beat butter until fluffy. Add powdered sugar gradually, then milk and vanilla. Tint orange with gel coloring.
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Pipe frosting onto cupcakes in tall swirls to resemble pumpkins.
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Insert a small piece of Tootsie Roll as the stem and decorate with fall sprinkles or mini chocolate chips.
Notes
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Use orange and green piping to add “vines” for extra detail.
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These freeze well—just frost and decorate after thawing.
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Swap Tootsie Rolls for pretzel sticks or green M&Ms for variation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
