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Mini Pumpkin Cupcakes with Chocolate Frosting Recipe

Mini Pumpkin Cupcakes with Chocolate Frosting

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

Showing 21-30 of 43

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  • on November 08, 2010

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    I made the 12 regular size cupcakes. The recipe was easy. The nicely rounded tops deflated after they came out of the oven, but it didn't seem to matter as everyone loved them. The crater made more room for the delicious chocolate frosting. It's a keeper, thanks Giada!

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  • on November 04, 2010

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    I made this for our Halloween party this past weekend and it was a HIT! Everyone loved it and I got tons of compliments for the frosting. Not too sweet but just enough to balance out the pumpkin cupcake. Awesome!

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  • on November 02, 2010

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    These cupcakes are absolutely delicious! I substituted cream cheese frosting instead of chocolate which I feel goes better with pumpkin. I will be making these as a fall treat every year!

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  • on November 01, 2010

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    The cupcakes without the frosting are actually pretty tasty. Moist and delicious for sure. With the frosting, however, not so great. A very interesting blend of tastes. Maybe it is the combo of chocolate and pumpkin? Next time I make these--if there is a next time--I would only do cream cheese frosting. The frosting by itself? Wonderful!

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  • on November 01, 2010

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    I made this recipe yesterday for Halloween, and these cupcakes were a huge hit. They're incredibly moist, and the frosting is really tasty and easy to make. I opted to make regular cupcakes vs. minis, but I simply followed Giada's instructions at the end of the recipe for those and they turned out great. They didn't need more than 20 minutes in my oven. I have more than enough frosting, so I may need to make another batch. Sooner or later, I will definitely make these again!

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  • on November 01, 2010

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    I thought the cupcakes were delicious... I think the chocolate icing was amazing and went very well with the pumpkin cupcakes. The cake was very moist and delicious, I will make these again...

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  • on November 01, 2010

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    Followed the recipe to the letter. Had to cook about 4 min. longer than recipe indicated. Be sure to let cool completely before serving. My guests were blown away by these pumpkin delights. My grandbabies loved them as well. The contrast of flavors between the pumpkin and chocolate were delicious. May well become a Halloween tradition! Thanks Giada.

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  • on October 31, 2010

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    These were delicious. I made them for a party and everyone raved about them. I used plain vanilla betty crocker cake mix and it tasted just fine. I also left them in for at least 20 minutes...I didn't take them out until the knife inserted was clean. I think vanilla or buttercream frosting would have been better...the chocolate overpowered the cupcake *this is what someone else tole me, but i love chocolate so it might just be a taste preference*. good texture and moisture with the cake part, though. overall, pretty dang good ...I would also recommend filling the cupcake holder all the way..........

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  • on October 30, 2010

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    My cupcakes came out pretty good. They were a bit flat when I took them out of the oven however. The frosting is came out very chocolatey. In fact, someone told me it overpowered the pumpkin taste. I think they are quite tasty though. Anyone know if they have to be refrigerated?

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  • on October 30, 2010

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    Any ideas on how to use the rest of the box of cake mix?

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