Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream
Medically reviewed by Christiana George Updated Date: December 15, 2022
I had to make something sweet for my daughter’s school again. Which was perfect because I was dying to try Picky Palate’s pumpkin cake recipe. I made it into cupcakes. Another super easy recipe, which is great for this busy mom.
Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream
by picky-palate.com
1 box devils food cake mix
1 small box instant chocolate pudding
1/2 cup canola or vegetable oil
1/2 cup buttermilk or milk
4 large eggs
1/2 cup sour cream
15 ounce can pumpkin (reserving 2 Tablespoons for buttercream)
2 cups semi-sweet chocolate chips
Pumpkin Spice Buttercream
2 sticks unsalted butter, softened
2 tablespoons reserved pumpkin
1/4 teaspoon ground cinnamon
4 to 5 cups powdered sugar
2 to 4 tablespoons milk
1. Preheat oven to 350 degrees F. and spray two 9×5 inch bread pans with non-stick cooking spray.
2. In a stand or electric mixer, place cake mix, pudding mix, oil, buttermilk, eggs, sour cream and can of pumpkin, and chocolate chips–mix all ingredients until well combined, about 1 to 2 minutes. Divide cake batter evenly into prepared bread pans. Bake for 55-60 minutes or until cooked through.
3. While cakes are baking prepare the buttercream. Place butter, reserved 2 tablespoons pumpkin and cinnamon into stand or electric mixer. Mix on high until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream is a nice consistency. Frost over cooled cakes, slice and serve.
Makes 16 servings
Note: This recipe can be used to make 24 cupcakes as well. Bake at 350 for about 15-20 minutes, until baked through.
Note: This recipe can also be used to make two 9 inch cakes for layered cakes. I’d start the bake time at 30 minutes at 350 and check often from there
I added some Halloween sprinkles for the kids. What kid doesn’t love sprinkles. Unfortunately, my Wilton cupcake holder fit all but one of the cupcakes. So I made the sacrifice and devoured it.
Holy cow! This is a chocolate addict’s best friend. It is so moist and rich. You really don’t taste much pumpkin, but who cares. It’s the chocolate that steals the show. And the frosting was just the right touch. I had to go back and lick the frosting bowl. Jen at picky-palate.com has the best recipes.
Related Posts
Subscribe for New Racipies
Get mental health tips, updates, and resources delivered to your inbox.
Honey Carrot Oatmeal Raisin Cookies
My mom handed me a recipe the other day. She found it in her archives of recipes. It was called Biscuits aux Carottes (Carrot Cookies) and was written in French on the back of an old yellowed calendar page with several folds in it and stapler holes. She handed me a jar of honey along with the recipe to get me started. Thanks Ma!
I never baked with honey before, so it sounded intriguing. There is no sugar in this recipe. Honey is the only sweetener. That makes it a healthy cookie, right?
I was doing fine reading the recipe on my own at home until I came upon “muscade”. Ok, I had no clue what that could possibly be, so I called my mom, my encyclopedia for all things French. Well, apparently my encyclopedia is out of date, because she didn’t have a clue either.
So off to Google I went and learned that “muscade” is nutmeg. There you have it. Now I will know for next time.
The recipe also called for whole grain oats, but I used quick oats and it worked out fine. I also substituted some of the all purpose flour for whole wheat flour.
So really, they are pretty healthy cookies. And the best part was that they actually tasted good. I am all for healthy, but if something tastes nasty, I don’t care how healthy it is, I just won’t eat it. My stomach can’t take the abuse. Thank goodness these were flavorful. The honey gave them just the right amount of sweetness.
Honey Carrot Oatmeal Raisin Cookies
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients (36 cookies)
- 2/3 cup butter
- 1 cup honey
- 2 eggs
- 1 cup grated carrots
- 1 cup whole wheat flour
- 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups quick oats
- 1 cup raisins
Instructions
Preheat oven to 350º F.
With a mixer, cream the butter and the honey. Then add the eggs and the carrots and mix well.
In a large bowl sift together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
Slowly add the dry ingredients to the wet ingredients and mix until all is incorporated.
Then add the oats and the raisins, mixing until well distributed.
Drop batter by large spoonful or cookie scoop full onto a greased cookie sheet, leaving 2 inches between scoops.
Bake at 350ºF for 15 minutes or until tops are a golden color.
Remove from oven and let cool for 2 minutes, then move cookies to a cooling rack to completely cool.
Enjoy with a glass of milk or coffee!
Related Posts
Subscribe for New Racipies
Get mental health tips, updates, and resources delivered to your inbox.