Rich chocolate cupcakes with orange buttercream frosting and Halloween decorations make these Pumpkin Patch Chocolate Cupcakes a real treat. They’re so adorable, just perfect for any Halloween party, school event, or get-together.
My version uses a tried and true favorite chocolate cake from Hershey’s and simple white buttercream frosting that I colored orange and then sprinkled with sugar. Add a tootsie roll stem and a swirl of green frosting and you have the cutest cupcakes. Enjoy!
Why you’ll love these Pumpkin Chocolate Cupcakes
Such a simple, cute design
Rich chocolate cupcakes your guests will ooh and ahh over
Not too scary and easy enough for kids to make
Great dessert for Halloween parties and school gatherings
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be thin).
Pour batter into prepared pans.
Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Cool completely.
For the frosting and to decorate:
In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and powder sugar on low until blended, then mix on medium for 2 to 3 minutes until fluffy.
Add vanilla and heavy cream and blend one more minute.
Add more cream to get to desired consistency.
Place a small amount of frosting into a small bowl and add green food coloring until the frosting is the color that you want. Spoon into a baggie and set aside.
Add orange food coloring to the remaining frosting until you get the orange color that you want. If you are combining red and yellow go slow with the colors because otherwise you could end up with a color that you do not like by adding too much of one color.
Once you have the decided the colors, frost each cupcake with the orange frosting, then sprinkle with the orange sugar.
Snip the corner of the baggie of green frosting and make vines on the cupcakes.
Stick an unwrapped tootsie roll into the side of the cupcake where you drew the vines.
Tips & Variations
Change the cupcake flavor. Use any cake recipe you prefer, vanilla, mocha, devil’s food or your favorite.
Use a box cake mix. To make it easier, sub with your favorite dark chocolate cake mix.
Make it a jack-o-lantern. Use candy corn or other Halloween candies to decorate.
Storage
Store these cupcakes in a covered container for up to 5 days.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be thin).
Pour batter into prepared pans.
Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Cool completely.
For the frosting and to decorate:
In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and powder sugar on low until blended, then mix on medium for 2 to 3 minutes until fluffy.
Add vanilla and heavy cream and blend one more minute.
Add more cream to get to desired consistency.
Place a small amount of frosting into a small bowl and add green food coloring until the frosting is the color that you want. Spoon into a baggie and set aside.
Add orange food coloring to the remaining frosting until you get the orange color that you want. If you are combining red and yellow go slow with the colors because otherwise you could end up with a color that you do not like by adding too much of one color.
Once you have the decided the colors, frost each cupcake with the orange frosting, then sprinkle with the orange sugar.
Snip the corner of the baggie of green frosting and make vines on the cupcakes.
Stick an unwrapped tootsie roll into the side of the cupcake where you drew the vines.
