Pumpkin Patch Cupcakes
Want to make adorable pumpkin patch cupcakes that impress a crowd with not only their look but taste too? My easy and delicious pumpkin patch cupcakes are made with moist, rich chocolate cupcakes and an easy homemade frosting.
Servings: 24 cupcakes
Ingredients
Chocolate Cupcakes
- 2 cups (240g) all purpose flour
- ¾ cup (63g) cocoa powder natural unsweetened or dutch processed cocoa powder
- 1 tsp instant coffee granules such as Folger's optional
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ 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
Frosting
- 1 ½ cups (339g) unsalted butter 3 sticks, room temperature
- 1 tsp vanilla extract
- 2-3 cups (227-339g) powdered sugar
- dash milk or heavy cream if frosting becomes too thick
Instructions
Chocolate Cupcakes
- Preheat the oven to 350º F. Line a muffin pan with muffin liners.
- In a mixing bowl combine the all purpose flour, unsweetened natural cocoa powder, instant coffee granules, baking soda, baking powder and salt. Set aside.2 cups (240g) all purpose flour, 3/4 cup (63g) cocoa powder, 1 tsp instant coffee granules such as Folger's, ½ tsp baking soda, 1 tsp baking powder, 1 tsp salt
- In a separate mixing bowl beat the butter and granulated sugar with an electric mixer for 2 minutes, until pale and fluffy. Add in the eggs, beat again for 30 seconds.1/2 cup (113g) unsalted butter, 1 ½ cups (297g) granulated sugar, 2 large eggs
- Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined.1 cup (236ml) buttermilk, ½ cup (118ml) hot tap water
- Fill the muffin liners 1/2 full. Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.
Frosting
- In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy, 1-2 minutes.1 ½ cups (339g) unsalted butter, 1 tsp vanilla extract
- Gradually add the powdered sugar, mixing on low until combined.2-3 cups (227-339g) powdered sugar
- If you want to add food coloring, do so now.
- Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add a dash of milk or heavy cream.dash milk or heavy cream if frosting becomes too thick
- If you want an extra fluffy frosting, add in 1/4 cup heavy whipping cream when adding the last bit of powdered sugar. Whip for 3-4 minutes.
Assemble
- Remove ¼ cup of frosting and dye that green. Transfer to a piping bag fit with a Wilton 2 tip. Set aside.Piping bag, Orange and green gel food coloring, Wilton 2 piping tip
- Dye the remaining frosting orange. Spread a generous amount of frosting on top of each cupcake. Transfer the remaining orange frosting to a piping bag fit with a Wilton 4 tip. Pipe a circle around the edge of the cupcake. Then pipe 4 curved lines, 2 right facing and 2 left facing.Wilton 4 piping tip
- Add part of a pretzel stick to the top of the pumpkin for the stem. Use the green frosting to pipe curly green vines near the stem. Repeat with the remaining cupcakes.Pretzel sticks