Description
Delightfully rich and moist chocolate cupcakes topped with creamy chocolate frosting, crushed Oreos, and festive mellowcreme pumpkins. Perfect for fall celebrations and dessert lovers who enjoy a classic chocolate treat with a seasonal twist.
Ingredients
Cupcakes
- 135 grams (1 cup, 2 tbsp) all-purpose flour
- ¾ tsp baking soda
- ½ tsp baking powder
- 31 grams (¼ cup, 2 tbsp) unsweetened cocoa powder
- ½ tsp salt
- 75 grams (5 tbsp) unsalted butter, softened
- 148 grams (¾ cup) granulated sugar
- ½ tsp vanilla extract
- 2 large eggs
- 84 grams (¼ cup, 2 tbsp) buttermilk
- 3 oz (¼ cup, 2 tbsp) freshly brewed hot coffee
Chocolate Frosting
- 8 oz (1 cup) unsalted butter, softened
- 340 grams (3 cups) powdered sugar
- 42 grams (½ cup) unsweetened cocoa powder
- 56 grams (¼ cup) heavy cream
Decoration
- 12 Oreos, finely ground
- 24 mellowcreme pumpkins
Instructions
- Preheat the oven: Set your oven to 350º F (175º C) to ensure it’s hot and ready for baking the cupcakes.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt to evenly distribute the leavening agents and cocoa.
- Cream butter and sugar: Using a stand mixer with a paddle attachment, beat the butter and sugar on medium speed for 2-3 minutes until the mixture is light and fluffy, which helps create a tender crumb.
- Add eggs and vanilla: Incorporate eggs one at a time, ensuring each is fully mixed before adding the next. Scrape down the bowl sides as needed to combine everything uniformly, then add vanilla extract.
- Incorporate buttermilk: With the mixer on low, pour in the buttermilk slowly for moisture and tenderness.
- Alternate adding flour mixture and coffee: Beginning and ending with the flour mixture, add the dry ingredients and hot coffee alternately to the batter, mixing gently to avoid overmixing.
- Scoop batter into liners: Using a 2-tablespoon cookie scoop, evenly distribute the batter into cupcake liners, scraping the bowl to ensure all batter is used and cupcakes are uniform in size.
- Bake: Place cupcakes in the oven and bake for 22-24 minutes. Test doneness with a toothpick inserted in the center; it should come out clean.
- Cool cupcakes: Let the cupcakes cool in the pan on a cooling rack for 15 minutes, then carefully transfer them to the rack to cool completely before frosting.
- Prepare frosting: Beat softened butter on medium speed until smooth, about 2-3 minutes. Gradually sift in powdered sugar and cocoa powder, mixing on low to combine. Then add heavy cream and beat until light and fluffy.
- Pipe frosting: Fill a pastry bag fitted with a large tip (like Ateco 807) with frosting. Starting at the outside rim of each cupcake, pipe the frosting in a clockwise spiral toward the center. Smooth the frosting with an offset spatula if desired.
- Decorate: Sprinkle the top of each cupcake with finely ground Oreos. Finish by placing two mellowcreme pumpkins on each cupcake for a festive touch.
- Chill and serve: Refrigerate cupcakes until ready to serve to allow the frosting to set and flavors to meld. Enjoy your beautifully decorated pumpkin patch cupcakes!
Notes
- Ensure the butter for both cupcake batter and frosting is softened to room temperature for best mixing results.
- Use fresh brewed hot coffee to enhance the chocolate flavor without adding a coffee taste.
- Be careful not to overmix the batter as it can lead to dense cupcakes.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Ground Oreos add a crunchy texture and extra chocolate flavor to the topping.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for optimal flavor and texture.