Boo-tiful Pumpkin Chocolate Cupcakes

Prep Time
40 min
Cook Time
20 min
Yield
6
Recipe by: Eggland's Best

BOO! Surprise your little ghouls and goblins with a fun Halloween cupcake! They are the perfect treat to make for a Halloween party or just for fun at home! 

Make This Recipe

Ingredients

Chocolate Batter:

1/3 cup flour

2 Tbsp. cocoa powder

1/4 tsp. baking soda

1/4 tsp. instant espresso powder

4 tsp. canola oil

1/2 tsp. vanilla extract

1/4 packed cup light brown sugar

1/3 cup buttermilk

1 Eggland’s Best Egg, large, yolk only

Pumpkin Spice Batter:

7 tbsp. flour

1/2 tsp. baking powder

1/8 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. freshly grated nutmeg

1/4 tsp. ground ginger

1 Eggland’s Best Egg, large, egg whites only

1/2 cup canned pumpkin puree

1/4 packed cup light brown sugar

3 Tbsp. canola oil

3 Tbsp. granulated sugar

Icing:

1 cup plus 3 Tbsp. confectioners' sugar

3/4 cup heavy cream

1 tsp. fresh lemon juice

Optional:

Marshmallows

Black food coloring gel (for decorating)

Preparation

Cupcakes:

  1. Preheat the oven to 350°F, and line 6 cups in a muffin pan with liners.
  2. First, make the chocolate batter: whisk together the flour, cocoa powder, baking soda and espresso powder. Set aside.
  3. In a separate bowl, whisk together the oil, vanilla, brown sugar, buttermilk, and Eggland's Best egg yolk. Set aside.
  4. Next, make the pumpkin spice batter: whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
  5. Whisk together your Eggland's Best egg white, pumpkin, brown sugar, oil, and granulated sugar. Set aside.
  6. Mix the dry ingredients for the chocolate cupcakes into the wet ingredients. Then, mix the dry ingredients for the pumpkin cupcakes into the wet ingredients. You should have two separate bowls, one with the chocolate batter, one with the pumpkin spice batter.
  7. Start by filling the cupcake liners with the chocolate batter. Fill the liners 3/4 of the way. Then take the pumpkin spice batter and fill the cupcake liners completely.
  8. Bake the cupcakes for 17-20 minutes, or until a toothpick inserted comes out clean.
  9. Let cool in the pan for 1 minute, and then move to a cooling rack to cool completely.

Icing:

  1. Whisk all ingredients together in a small bowl until completely smooth. Pour through a sieve into another bowl to ensure it's smooth.
  2. With a tablespoon drip icing over cupcakes (make sure they have completely cooled!)

Marshmallow Ghosts:

  1. Take each marshmallow and decorate with eyes and a mouth using black food coloring gel.
  2. Place one marshmallow ghost on top of each cupcake.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 6
Calories 237
Fat 13g
Saturated Fat 4g
Cholesterol 47mg
Sodium 135mg
Carbohydrates 27g
Dietary Fiber trace
Protein 3g