Description
Celebrate the harvest season with these delightful pumpkin patch cupcakes. Featuring a rich, moist chocolate base enhanced by hot coffee for depth, each cupcake is topped with crushed chocolate cookie ‘dirt’ and festive candy pumpkins. They are the perfect nostalgic treat for family gatherings, autumn parties, or cozy weekend baking sessions, offering a wonderful balance of textures from the soft cake to the crunchy cookie topping.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 cup buttermilk
1/2 cup hot coffee
1 large egg
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
12 candy pumpkins
8 chocolate sandwich cookies, crushed
Instructions
Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the egg, vegetable oil, buttermilk, and vanilla extract into the dry mixture until well combined.
Stir in the hot coffee until the batter is smooth and well incorporated.
Divide the batter evenly into the lined muffin tin.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before decorating.
Top each cooled cupcake with crushed chocolate cookies to resemble soil.
Place one candy pumpkin on top of each cupcake to finish the pumpkin patch look.
Notes
Ensure you measure flour using the scoop-and-level method to avoid dry cake. If you prefer not to use coffee, you can substitute it with hot water without sacrificing the moist texture. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 28g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg