Why Make This Recipe

Chocolate Pumpkin Cupcakes are a delightful treat that perfectly blend the rich flavor of chocolate with the warm, comforting taste of pumpkin. This recipe is great for fall gatherings, Halloween parties, or any time you want to enjoy a special dessert. The unique flavor of these cupcakes surprises everyone, making them a hit at any occasion. Plus, they are easy to make and look beautiful when decorated!

How to Make Chocolate Pumpkin Cupcakes

Making these cupcakes is simple and fun. Follow the steps below, and you’ll have deliciously moist chocolate pumpkin cupcakes topped with creamy pumpkin cream cheese frosting in no time.

Ingredients:

For the cupcakes:

1/4 cup (56 g) unsalted butter, softened
3/4 cup (150 g) granulated white sugar
1 egg, at room temperature
1 egg yolk, at room temperature
1 tsp vanilla extract
1/4 cup (60 ml) whole milk, at room temperature
1/4 cup (62 g) sour cream, at room temperature
1/2 cup (122 g) canned pumpkin puree (Libby’s canned pumpkin)
1 cup (125 g) all-purpose flour, sifted
1/4 cup + 2 tbsp (30 g) black cocoa powder, sifted
2 1/2 tsp pumpkin pie spice
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (122 g) canned pumpkin puree dried to 1/4 cup (45 g) (see recipe for explanation) (Libby’s canned pumpkin)

For the pumpkin cream cheese frosting:

1 cup (224 g) unsalted butter, softened
4 oz (113 g) cream cheese, cold
2 tsp pumpkin pie spice
3 cups (390 g) powdered sugar, sifted

Directions:

For the Chocolate Pumpkin Cupcakes:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, beat to combine the softened butter and granulated sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla extract. Mix well.
- Next, add whole milk, sour cream, and pumpkin puree to the mixture. Stir until all ingredients are combined.
- In another bowl, mix the all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- If using, incorporate the dried pumpkin puree.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool completely on a wire rack.
For the Pumpkin Cream Cheese Frosting:
- In a mixing bowl, beat the softened butter and cold cream cheese together until creamy.
- Add pumpkin pie spice and mix well.
- Gradually add powdered sugar to the mixture until well incorporated and fluffy.
Assembling the Cupcakes:
- Once the cupcakes are completely cool, frost them generously with the pumpkin cream cheese frosting.
- Optional: Decorate with sprinkles or a dusting of cocoa powder.

How to Serve Chocolate Pumpkin Cupcakes

Serve your delicious cupcakes on a platter, either plain or decorated with garnishes like chocolate shavings or autumn-themed sprinkles. These cupcakes are perfect for sharing at parties or as a sweet treat to enjoy with coffee or tea.

How to Store Chocolate Pumpkin Cupcakes

Store the cupcakes in an airtight container at room temperature for up to three days. If you want them to last longer, keep them in the fridge for up to a week. Make sure to let them sit at room temperature for a few minutes before serving if stored in the fridge.

Tips to Make Chocolate Pumpkin Cupcakes

Use room temperature ingredients for better mixing and a smoother batter.
Be careful not to overmix the batter; mix until just combined for light and fluffy cupcakes.
For an added touch, add chocolate chips to the batter for extra chocolate flavor!
Frost the cupcakes right before serving to keep the frosting fresh and firm.

Variation

You can change the flavor profile by using different spices such as cinnamon or nutmeg in place of pumpkin pie spice. You can also experiment with different types of frosting, like a classic chocolate buttercream.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin that has been cooked and pureed. You’ll need to ensure it’s not too watery.

Can I freeze the cupcakes?
Absolutely! You can freeze the cupcakes without frosting for up to three months. Just wrap them well in plastic wrap.

How can I make these cupcakes gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend that measures the same as all-purpose flour. Make sure to check the other ingredients for gluten content as well.