Chaos Cake Pumpkin Spice Cupcakes (Print Version)
Fluffy pumpkin cupcakes swirled with chocolate, pretzel crunch, and smooth cream cheese frosting.
# Components:
→ Dry Formulation Components
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves
09 - 1/4 cup unsweetened cocoa powder
→ Wet Formulation Components
10 - 1/2 cup unsalted butter, melted and cooled
11 - 1 cup granulated sugar
12 - 2 large eggs
13 - 1 cup canned pumpkin puree
14 - 1/4 cup whole milk
15 - 1 teaspoon pure vanilla extract
→ Incorporated Elements
16 - 1/2 cup mini chocolate chips
17 - 1/2 cup chopped pecans or walnuts (optional)
18 - 1/3 cup crushed pretzels
→ Frosting Formulation
19 - 4 ounces cream cheese, softened
20 - 1/4 cup unsalted butter, softened
21 - 1 1/2 cups powdered sugar
22 - 1/2 teaspoon vanilla extract
23 - Pinch of salt
24 - 1/2 teaspoon pumpkin pie spice (optional, for dusting)
# Directions:
01 - Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and unsweetened cocoa powder. Set this dry mixture aside.
03 - In a large bowl, whisk the melted and cooled unsalted butter with the granulated sugar until smooth. Incorporate the eggs one at a time, ensuring each is fully blended. Stir in the canned pumpkin puree, whole milk, and pure vanilla extract.
04 - Gradually introduce the dry components into the wet mixture, folding until just combined. Avoid overmixing to ensure tender cupcakes.
05 - Gently fold in the mini chocolate chips, chopped nuts (if using), and crushed pretzels to create a delightful crunch.
06 - Distribute the batter evenly among the prepared cupcake liners, filling each approximately two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
07 - In a separate bowl, beat the softened cream cheese and softened unsalted butter until creamy. Gradually add the powdered sugar, followed by the vanilla extract and pinch of salt. Continue beating until the frosting is light and fluffy.
08 - Apply a generous layer of frosting to each completely cooled cupcake. If desired, dust the tops with pumpkin pie spice for an extra autumn aroma.
# Expert Advice:
01 -
- Ready in under an hour from start to finish
- Perfect balance of sweet and spicy with surprise crunchy texture
- Great make ahead dessert for fall gatherings and Halloween parties
02 -
- Each cupcake contains the perfect amount of spice to evoke fall feelings without overwhelming your palate
- The pretzel pieces stay surprisingly crunchy even after baking creating that unexpected texture contrast
- These cupcakes actually taste better the second day after flavors have had time to meld
03 -
- Allow your butter and cream cheese to reach true room temperature for at least one hour before beginning. Cold ingredients lead to lumpy batters and frostings, while properly softened ones blend seamlessly. This small step makes all the difference in achieving that perfect cupcake texture.