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Easy Chocolate Cupcakes

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Rate this recipe 4.5/5 (23 Votes)

Ingredients

  • 1 - 15 ounce can of pumpkin purée
  • 1 - box chocolate cake mix
  • 3/4 can of water
  • 1 tsp baking powder
  • 1 tsp vanilla

Details

Preparation

Step 1

Preheat oven to 400 degrees. In large bowl, blend all ingredients.

Step 2

Fill cupcake liners 3/4 full. Bake 20 minutes.

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Chocolate Beetroot Cake

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INGREDIENTS

  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate

METHOD

  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

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