Super Duper Moist Double Chocolate Cupcakes

Serving Size: 20 cupcakes Prep Time: 10 minutes + 15 minutes Cook Time: 25 minutes


1 box Cake Mix Devil's Food
1 can (approx. 600ml) Pumpkin Puree
1 Egg(s) White
For Frosting:
1 cup Butter Soft - not melted
3 cups Icing Sugar
1/2 cup Cocoa Powder
1/2 tsp Salt
1 tsp Almond Extract (Or 2 tsp Vanilla Extract)
4 tbs Milk (Or Heavy Cream)


  1. Preheat oven to 350˚F.
  2. Blend cake mix, pumpkin and egg white.
  3. Bake according to instructions on box for cake mix. 
  4. Cupcakes are ready when a toothpick inserted in the center comes out clean. Let cool before icing. 

For Frosting:

  1. Cream the butter with a stand or hand mixer on medium speed. 
  2. Sift the icing sugar and cocoa powder into the bowl with the butter.
  3. Mix again on the lowest speed so that the dry ingredients don't go flying! Blend until the sugar and cocoa are completely soaked up by the butter.
  4. Increase the mixer speed and add in the almond extract (or vanilla), salt and milk (or cream). Beat until well mixed.
  5. If the frosting needs a stiffer consistency, add more sugar. If it is too thick, add more milk 1 tablespoon at a time.
  6. Frost the cupcakes and enjoy!

Note: Add whatever decorative bits you would like. For these cupcakes I cut coloured marshmallows in half and stuck them on to look like flowers. Get creative and experiement! 

*Original frosting recipe is from the Savory Sweet Life website.