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Before diving into the delightful process of creating your Pumpkin Chocolate Swirl Cupcakes, it’s essential to preheat your oven to 350°F (175°C). Preheating is crucial as it ensures that your cupcakes bake evenly, giving them the perfect rise and texture. A properly heated oven helps achieve the delicate balance between moistness and fluffiness, which is key to any successful cupcake.

Pumpkin Chocolate Swirl Cupcakes

Indulge in the perfect fall treat with Pumpkin Chocolate Swirl Cupcakes, a delightful combination of rich pumpkin and decadent chocolate flavors. These scrumptious cupcakes are not only visually stunning but also a feast for the taste buds. Ideal for Thanksgiving, Halloween parties, or cozy afternoons, they bring warmth and nostalgia with every bite. With a soft, moist texture enhanced by warm spices, these cupcakes are sure to be a beloved addition to your autumn baking collection. Enjoy the sweet experience of swirling batters and creating lasting memories with family and friends.
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Ingredients
  

For the Pumpkin Batter:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 cup pumpkin puree (canned or fresh)

1 teaspoon vanilla extract

For the Chocolate Batter:

1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/4 cup vegetable oil

1 large egg

1/2 teaspoon vanilla extract

1/3 cup milk

For Topping:

Whipped cream or cream cheese frosting (optional)

Chocolate shavings (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

    Make the Pumpkin Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. In a separate large bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract. Gradually fold the dry ingredients into the wet ingredients until just combined. Set aside.

      Make the Chocolate Batter: In another medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the egg and vanilla extract, followed by the milk. Gradually incorporate the dry ingredients until just combined.

        Swirl the Batters: Using a tablespoon, fill each cupcake liner halfway with the pumpkin batter. Then, add a tablespoon of chocolate batter on top of the pumpkin batter. Using a toothpick or a skewer, gently swirl the two batters together to create a marbled effect. Avoid overmixing to maintain the swirled appearance.

          Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

            Optional Topping: Once the cupcakes are completely cool, top with whipped cream or cream cheese frosting and sprinkle chocolate shavings on top for an elegant finish.

              Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 12 cupcakes