Pumpkin Scooby Snack Cupcakes

Sydney

Oct 21, 20202 min read

Updated: Nov 8, 2020

Pumpkin Scooby Snack Cupcakes

If you’re looking for a pumpkin spice fix not in the form of a latte, give these Scooby inspired cupcakes a try! The cupcake base is pumpkin spice with mini chocolate chips topped with a chocolate buttercream.

Of course, they’re also served with some graham cracker Scooby Snacks!

Servings: 12 Cupcakes

Prep Time: 2 Hours

Total Time: 3.5 Hours

Ingredients

Pumpkin Chocolate Chip Cupcakes

¼ cup unsalted butter, melted then cooled to room temperature
5 tablespoons milk, room temperature
2 eggs, room temperature
¼ cup vegetable oil
1 cup light brown sugar
1 ¼ cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup canned pumpkin puree
1 + 1/3 cup mini chocolate chips
Scooby Snacks

Chocolate Buttercream

3/4 cup semi-sweet chocolate, melted
1 cup unsalted butter, room temperature
1/4 cup heavy cream
1/4 cup cocoa powder
4 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semi-sweet mini chocolate chips (for decoration)

Vanilla Buttercream

1/2 cup unsalted butter, room temperature
2 tablespoons pumpkin coffee creamer
2 cups powdered sugar
1/2 teaspoon vanilla extract
Teal food coloring

Instructions

Cupcakes: Preheat oven to 350°F. Prepare cupcake tins with liners.
Cupcakes: In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cocoa powder, and salt. Set aside.
Cupcakes: In a large bowl, beat butter and brown sugar until fluffy (5 minutes). Add the 2 eggs one at a time, beating well in between additions. Add vanilla extract and oil and beat until well-combined.
Cupcakes: Add in 1/2 of the flour mixture and beat until well-incorporated. Add milk. Beat until well-combined. Add in the remainder of the flour mixture.
Cupcakes: Fold the pumpkin puree and mini chocolate chips into the batter.
Cupcakes: Pour the batter into the cupcake liners; only fill 3/4 full or the batter will overflow. Bake the cupcakes for 20-23 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely.
Chocolate Buttercream: Beat 1 cup of unsalted butter (room temperature) in a medium bowl for approximately 2 minutes until creamy and smooth.
Chocolate Buttercream: Melt heavy cream and semi-sweet chocolate chips together using a double boiler on the stove or using the defrost setting on the microwave. Allow chocolate to slightly cool, but not enough to get stiff.
Chocolate Buttercream: Add 1 teaspoon of vanilla extract, ¼ teaspoon salt, 4 tablespoons of cocoa powder to the buttercream, and 2 cups powdered sugar into the buttercream. Mix until well-incorporated.
Chocolate Buttercream: Beat in melted chocolate. Beat in remaining 2 cups of powdered sugar.
Vanilla Buttercream: Beat 1/2 cup of unsalted butter (room temperature) in a medium bowl for approximately 2 minutes until creamy and smooth.
Vanilla Buttercream: Add 1/2 teaspoon of vanilla extract, 2 tablespoons heavy cream to the buttercream, and 2 cups powdered sugar into the buttercream. Mix until well-incorporated.
Vanilla Buttercream: Dye the vanilla buttercream teal.
Buttercream: Fill two piping bags with the buttercream.
Assembly: Pipe a double donut on top of each cupcake with the chocolate frosting. Sprinkle mini chocolate chips on the outside. Pipe a dollop of the teal buttercream on top and top with a Scooby Snack.
Enjoy!