These Old Fashioned Cocoa Cake Pumpkins are made with an old family recipe modernized by using top quality ingredients and sweet little pumpkin faces. There’s nothing scary about making or eating them.
Hostess At Heart received some amazing products when producing this post but all opinions are my own.
How many cake recipes are there? I think about 5 billion. What I love is using this old simple recipe that is tried and true. Making these Old Fashioned Cocoa Cake Pumpkins using this recipe allowed me to use top-notch ingredients that took these little pumpkins over the top!
I participated in Choctoberfest last year for the first time. I thought it was the perfect activity for me because hello, we love chocolate more than maybe 70% of the universe!
What makes this event so special is working with sponsors that truly work with all of us. Everyone from the mass-producing big bakeries to the itty bitty ones like ME!
This special event required a very special recipe. This recipe is an oldie but so simple that it was perfect for these pumpkins. I used a Wilton Mini Ball Pan because
I liked the round shape that it gave my little pumpkins shape. You could definitely make these into cupcakes too. Let me tell you a little why these little guys are so special.
The video in the recipe card shows you how I made those adorable little faces.
As a baker, I’ve learned that the products that I use do use make a difference.
For these cupcakes, I had the opportunity to work with the #Choctoberfest gold sponsor Imperial Sugar, Rodelle, and Davis Chocolate. That’s like a baker’s dream trifecta! I don’t say this lightly. I will never promote a product that doesn’t perform as it should.
Don’t have time to make them now? Pin it for later!
Old Fashioned Cocoa Cake Pumpkins
- 2/3 cup butter
- 1 2/3 cups Imperial sugar
- 3 eggs
- 2 cups all-purpose flour
- 2/3 cup Rodelle cocoa
- 1 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp kosher salt
- 1 1/3 cups milk
- 1/2 cup peanut butter chips I used Organic Peanutta Chips
- Preheat oven to 350°F. Spray pan with non-sticking spray.
- Cream butter, sugar, and eggs until fluffy. Beat on high for 3 minutes.
- Reduce speed to low. Combine flour, sifted cocoa, soda, baking powder, and salt. Add dry mix alternating with the milk and mix until blended.
- Fold in peanut butter chips
- Fill pan 3/4 full. Bake 30 minutes or until a toothpick tested in the center comes out clean.
- Cool 10 minutes and then remove from pan and cool completely.
This recipe is so easy to do. The only thing that I really recommend is to sift that beautiful Rodelle cocoa into your dry ingredients.
Rodelle Gourmet Baking Cocoa is Dutch-processed rich and will clump together because Rodelle contains one of the highest levels of cocoa butter.
Here are a few of my previous #Choctoberfest recipes!
Now let’s take a look at some of the other Choctoberfest blogger recipes!