Pumpkin Scooby Snack Cupcakes

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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

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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

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Instructions

1. Cupcakes: Preheat oven to 350°F. Prepare cupcake tins with liners.

2. Cupcakes: In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cocoa powder, and salt. Set aside.

3. 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.

4. 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.

5. Cupcakes: Fold the pumpkin puree and mini chocolate chips into the batter.

6. 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.

7. Chocolate Buttercream: Beat 1 cup of unsalted butter (room temperature) in a medium bowl for approximately 2 minutes until creamy and smooth.

8. 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.

9. 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.

10. Chocolate Buttercream: Beat in melted chocolate. Beat in remaining 2 cups of powdered sugar.

11. Vanilla Buttercream: Beat 1/2 cup of unsalted butter (room temperature) in a medium bowl for approximately 2 minutes until creamy and smooth.

12. 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.

13. Vanilla Buttercream: Dye the vanilla buttercream teal.

14. Buttercream: Fill two piping bags with the buttercream.

15. 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.

16. Enjoy!

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