Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream

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Christiana George
Christiana George
Welcome to The Tart Tart, my not-so-tart take on food, writing, and photography. I decided to start up this sucker after repeated nagging from Chris, my fiance, who cannot understand why the sight of a farmer’s market would send me into ecstatic convulsions (okay, total overstatement. I can be quite the histrionic at times).With that said, my interests, though chiefly in food, also span fashion, design, literature, and photography. So don’t mind the seemingly non sequitur odds and ends I toss in posts at times.

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


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 has the best recipes.

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