Photo: Annabelle Breakey; Styling: Emma Star Jensen
YieldsMakes 22 cupcakesPrep Time45 minsChill Time1 hr 30 minsTotal Time2 hrs 15 mins
The canned pumpkin in the batter keeps these moist, reducing the amount of oil you need to use.

How to Make It

Step 1
1

Make cupcakes: Preheat oven to 350°. In a medium bowl, with a mixer on medium speed, beat sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla until well blended.

Step 2
2

Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl. Gradually add to wet mixture, beating on medium speed until smooth.

Step 3
3

Line muffin pans with muffin cups and fill each cup with 3 tbsp. batter. Bake until a toothpick inserted in centers comes out clean, 25 minutes. Cool completely.

Step 4
4

Make frosting: In a medium bowl, beat mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Beat in powdered sugar. Chill until firm, 1 hour. Spread on cupcakes and top each with whipped cream and a pastille. Chill until frosting is firm, about 30 minutes.

Step 5
5

*Find chocolate pastilles in the baking aisle at well-stocked grocery stores.

Step 6
6

Note: Nutritional analysis is per cupcake.

Ingredients

  CUPCAKES
 1 1/2 cups sugar
 1/2 cup buttermilk
 1/2 cup vegetable oil
 2 large eggs, at room temperature
 3/4 cup canned pumpkin
 1/2 teaspoon salt
 1 teaspoon vanilla extract
 2 cups flour
 3/4 cup unsweetened cocoa powder
 2 teaspoons baking soda
 1 teaspoon baking powder
  FROSTING
 8 ounces mascarpone cheese
 1/4 teaspoon pumpkin pie spice
 2 tablespoons canned pumpkin
 1/2 teaspoon vanilla extract
  Pinch of salt
 1 1/4 cups powdered sugar
  TOPPING
  About 1 1/2 cups sweetened whipped cream
 22 chocolate pastilles*

Directions

Step 1
1

Make cupcakes: Preheat oven to 350°. In a medium bowl, with a mixer on medium speed, beat sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla until well blended.

Step 2
2

Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl. Gradually add to wet mixture, beating on medium speed until smooth.

Step 3
3

Line muffin pans with muffin cups and fill each cup with 3 tbsp. batter. Bake until a toothpick inserted in centers comes out clean, 25 minutes. Cool completely.

Step 4
4

Make frosting: In a medium bowl, beat mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Beat in powdered sugar. Chill until firm, 1 hour. Spread on cupcakes and top each with whipped cream and a pastille. Chill until frosting is firm, about 30 minutes.

Step 5
5

*Find chocolate pastilles in the baking aisle at well-stocked grocery stores.

Step 6
6

Note: Nutritional analysis is per cupcake.

Chocolate Pumpkin Cupcakes