Pumpkin Patch Chocolate Cupcakes are made with your favorite chocolate cupcakes, buttercream frosting, and fondant pumpkins.
Easy to the perfect Fall treats.
My Pumpkin Patch Chocolate Cupcakes were a hit with my kids.
We all have a sweet tooth in our family, so it was only normal for the kiddos to gravitate towards them.
I am quite eager for autumn to come around. These cupcakes will be a hit for our next social gathering.
I have been having so much fun with fondant.
It has been a blast learning how to work it, maneuver it, and form it into something beautiful (and edible!).
I love how I can serve this during an elegant dinner party but also, during a fun Halloween bash as well!!
They are so versatile and are totally picture-perfect! Don’t you agree?
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KITCHEN TOOLS YOU MAY NEED
You can find the full recipe with ingredients and instructions in the printable card below.
Ingredients For Pumpkin Patch Chocolate Cupcakes
Yields: 12 decorated cupcakes
Directions For Pumpkin Patch Chocolate Cupcakes
Place drops of both of your gel food colorings onto fondant and folds until completely tinted.
It should come out with a bright orange color.
Roll out 15-18 1-inch fondant spheres.
Place an indent on the top of each sphere.
Press a toothpick vertically around the edge of your sphere to give it lines and have it shaped like a pumpkin.
Decorate leaves and a stem on top of each pumpkin fondant with your green and brown decorating icing.
Beat butter, confectioners’ sugar, and milk on medium speed with an electric mixer.
Gradually increase speed to high and add 2 drops of green gel food coloring.
Continue beating until smooth and completely colored.
Add green buttercream into a frosting bag and pipe out buttercream on each cupcake. Top with 1-3 fondant pumpkins. Enjoy!
How To Store Cupcakes
Store frosted cupcakes in your airtight container on the counter at room temperature. Remember that storing cupcakes in the fridge will dry them out faster.
Do Cupcakes with Buttercream Need To Be Refrigerated
If you want to make the frosting ahead of time, store it in the fridge, in an airtight container, for up to 3-4 days.
If you intend to keep cupcakes for longer than a day, store in the fridge and bring to room temperature before serving.
- 1 dozen of your favorite chocolate cupcakes
- 4-5 oz. white fondant
- 2 drops yellow gel food coloring
- 3 drops red gel food coloring
- Green decorating icing
- Brown, chocolate decorating icing
- 1 stick butter, softened
- 2 cups confectioners’ sugar
- 3-4 tbsp milk
- Green gel food coloring
- Line a baking sheet with wax paper. Place drops of both of your gel food coloring onto fondant and fold until completely tinted. It should come out a bright orange color.
- Roll out 15-18 1-inch fondant spheres. Place an indent on the top of each sphere. Press a toothpick vertically around the edge of your sphere to give it lines and have it shaped as a pumpkin.
- Decorate leaves and a stem on top of each pumpkin fondant with your green and brown decorating icing.
- Beat butter, confectioners’ sugar and milk on medium-speed with an electric mixer. Gradually increase speed to high and add 2 drops of green gel food coloring. Continue beating until smooth and completely colored.
- Add green buttercream into a frosting bag and pipe out buttercream on each cupcake. Top with 1-3 fondant pumpkins. Enjoy!
Amount Per Serving: Calories: 381Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 109mgCarbohydrates: 71gFiber: 0gSugar: 67gProtein: 1g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
I hope you like This Pumpkin Patch Chocolate Cupcakes recipe!
If you make it, or any of our other recipes/crafts, let me know! Share your pics on Instagram or Facebook, tagging me @kelly_reci_, and using the hashtag #Kellysthoughtsonthings!