If you are new here I would like to welcome you to What’s Cookin’ Wednesday! Every Wednesday I share a recipe with my readers. Excuse me, a DELICIOUS recipe! And I think this is my most delicious recipe find yet!
Every Valentine’s Day my husband and I make a yummy dinner and a decadent dessert. However, this year we ended up going out to dinner over the weekend while my sister babysat and we didn’t ever discuss what to make on VDay. I decided to surprise Ben with these cupcakes! (I also made Turkey & White Bean Chili… recipe for another day). He almost left me to marry these cupcakes. They are THAT good.
He took them into work today and already IMed me at 8:15am to tell me how much everyone loves my cupcakes. So, if you need to wow someone then I highly suggest making these! They are chocolatey, moist and have the perfect amount of pumpkin flavor. Warning – if you are against using cake mixes than this recipe isn’t for you, but seriously you should get over that because these cupcakes are worth it!
Double Chocolate Pumpkin Cupcakes by Picky Palate
- 1 box devils food cake mix
- 1 small box instant chocolate pudding
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 4 large eggs
- 1/2 cup sour cream
- 15 ounce can pumpkin (reserving 2 Tablespoons for buttercream)
- 2 cups semi-sweet chocolate chips
1. Preheat oven to 350 degrees F. and prepare your cupcake trays with liners.
2. In a stand or electric mixer, place cake mix, pudding mix, oil, buttermilk, eggs, sour cream, can of pumpkin and chocolate chips. Mix all ingredients until well combined, about 1 to 2 minutes. Divide batter evenly into cupcake liners. Be careful not to overfill! Bake for 15-20 mins. I suggest setting the timer to 15 mins and then testing with a toothpick. Do not over bake! My oven took 18 mins for perfect cupcakes!
Pumpkin Spice Buttercream
- 2 sticks unsalted butter, room temperature
- 2 tablespoons reserved pumpkin
- 1/4 teaspoon ground cinnamon
- 4 to 5 cups powdered sugar
- 2 to 4 tablespoons milk
Place butter, pumpkin and cinnamon into stand or electric mixer. Mix on high until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream is a nice consistency. Frost over cooled cupcakes.















The spread!






















