Chocolate-Pumpkin Cupcakes
Description
Chocolate and pumpkin combine for delicious seasonal cupcakes that are so moist, no frosting is necessary.
Ingredients
•
2 cups white sugar
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1 3/4 cups all-purpose flour
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1/3 cup cocoa powder
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1 teaspoon salt
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2 eggs
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1 cup pumpkin puree
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1 cup milk
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1/2 cup canola oil
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2 teaspoons vanilla extract
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1/3 cup boiling water
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2
Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of an electric mixer. Mix briefly until combined. Add pumpkin, milk, canola oil, and vanilla extract; mix on medium speed for 2 minutes. Add water and mix until just blended.
3
Spoon batter into the prepared muffin cups, filling each almost all the way to the top.
4
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool in trays for about 10 minutes before transferring to wire racks to cool completely.