Chocolate Pumpkin Cupcakes

This chocolate pumpkin cupcake recipe brings together the richness of cocoa with warm pumpkin spices for a moist and indulgent treat. The pumpkin not only adds moisture but also infuses the cupcakes with that cozy fall feeling, while the chocolate keeps it decadently satisfying. Topped with a creamy pumpkin spice cream cheese frosting, these cupcakes hit all the right notes for a seasonal favorite that’s perfect for gatherings or any time you want a little autumn magic.

My first batch was a hit at a family party, and now they’re a yearly tradition everyone looks forward to. The frosting is a particular favorite with kids and adults alike, bringing an extra layer of flavor that elevates each bite.

Ingredients

• Unsalted butter: for creaming and frosting softened is key for smooth blending
• Granulated white sugar: to sweeten and add structure
• Egg and egg yolk: at room temperature to help with moisture and richness
• Vanilla extract: to enhance all the other flavors naturally
• Whole milk: for moisture and tenderness
• Sour cream: adds tang and richness keeping the cupcakes moist
• Canned pumpkin puree (Libby’s recommended): brings authentic pumpkin flavor and moisture
• All purpose flour: sifted to prevent lumps and ensure light crumb
• Black cocoa powder: sifted for deep chocolate flavor choose a high quality brand
• Pumpkin pie spice: blends warm cinnamon nutmeg and more for that signature taste
• Baking powder and soda: work together for a balanced rise
• Salt: to enhance all the flavors in the cupcake
• For the frosting softened unsalted butter and cold cream cheese: create a silky base
• Additional pumpkin puree: dried to avoid extra liquid in the frosting
• Sifted powdered sugar: for a smooth light finish
• Pumpkin pie spice: adds the perfect hint of warmth

Instructions

Sauté the Aromatics:

(Preheat and Prepare) Preheat your oven to 350 degrees Fahrenheit. Line a standard cupcake pan with twelve liners to easily remove cupcakes after baking. This step sets the stage for even cooking and easy cleanup.

Cream the Butter and Sugar:

(Combine and Whip) In a large bowl, use an electric mixer to beat together the softened butter and granulated sugar for one to two minutes until light and fluffy. This step incorporates air helping your cupcakes rise nicely.

Add Eggs and Vanilla:

(Mix for Texture) Add the egg egg yolk and vanilla extract to the creamed butter and sugar. Mix until pale and smooth about one minute. This provides richness and helps bind your batter.

Incorporate Milk Sour Cream and Pumpkin:

(Blend Wet Ingredients) Add the whole milk sour cream and pumpkin puree into the mix. The sour cream keeps the cupcakes moist and tender while pumpkin adds flavor and moisture.

Whisk Dry Ingredients:

(Prepare Flour Mixture) In a separate bowl whisk together sifted all purpose flour black cocoa powder pumpkin pie spice baking powder baking soda and salt until fully combined. This ensures an even distribution of leavening agents and spices.

Combine Wet and Dry:

(Gently Mix Batter) Slowly add the dry ingredients to the wet mixture. Mix until the batter is smooth but avoid overmixing to keep the cupcakes light.

Fill and Bake:

(Distribute Batter) Evenly portion the batter into cupcake liners filling about three quarters full. Bake in the preheated oven for seventeen to nineteen minutes or until a toothpick inserted in the center comes out clean. This timing is essential for moist yet fully cooked cupcakes.

Cool Cupcakes:

(Transfer and Air Out) Let the cupcakes cool in the pan for five minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and prepares them for frosting.

Prepare the Frosting:

(Dry the Pumpkin) Measure half a cup of pumpkin puree and spread it thinly on a plate. Using paper towels dab it repeatedly to remove excess liquid until it reduces to a quarter cup and no more moisture transfers. This drying step is essential to prevent the frosting from splitting. (Beat Butter) In a medium bowl beat the softened butter on high speed until pale and fluffy about five to ten minutes. (Add Cream Cheese) Incorporate the cold cream cheese and beat until combined forming a velvety smooth base. (Add Pumpkin and Spice) Mix in the dried pumpkin and pumpkin pie spice blending until even. (Add Powdered Sugar) Gradually add sifted powdered sugar one cup at a time beating well after each addition. Continue beating until the frosting is light and fluffy.

Assemble the Cupcakes:

(Decorate) When cupcakes have fully cooled transfer the frosting to a piping bag fitted with your favorite decorative tip. Pipe a generous swirl onto each cupcake. Serve immediately or store leftovers in an airtight container in the fridge for up to three days.

I remember making these cupcakes for a fall potluck and watching everyone’s eyes light up when they bit into that first creamy spiced frosting swirl. It reminded me why simple ingredients combined thoughtfully can create something truly special.

Storage Tips

Store cupcakes in an airtight container in the refrigerator for up to three days to keep them fresh. To keep them longer freeze the unfrosted cupcakes in a single layer first then transfer them to a freezer bag. Thaw completely before frosting and serving for best results.

Ingredient Substitutions

You can substitute the black cocoa powder with regular unsweetened cocoa powder if unavailable though the color and depth of flavor will be slightly different. Sour cream can be swapped with plain Greek yogurt for a tangy alternative. Use canned pumpkin puree instead of fresh pumpkin for consistent moisture and flavor.

Serving Suggestions

These cupcakes pair wonderfully with a cup of hot chai or coffee to complement the spices. Garnish with a light dusting of cinnamon or a few toasted pumpkin seeds for extra texture. They also make a great dessert for holiday parties or as a sweet afternoon treat.

These chocolate pumpkin cupcakes balance rich cocoa and warm spices for a cozy seasonal treat. Enjoy them fresh or freeze unfrosted for later.

Your Recipe Questions Answered

→ How can I ensure the frosting doesn’t split?

Dry the pumpkin puree thoroughly using paper towels before adding it to the frosting to prevent excess moisture that can cause splitting.

→ Can I substitute black cocoa powder with regular cocoa?

Yes, but black cocoa provides a deeper, more intense chocolate flavor and darker color than regular cocoa powder.

→ What is the best way to store these cupcakes?

Store the cupcakes in an airtight container in the refrigerator for up to three days to keep them fresh and moist.

→ How do I know when the cupcakes are done baking?

Insert a toothpick into the center; if it comes out clean, the cupcakes are fully baked.

→ Can I make the frosting ahead of time?

Yes, prepare the frosting in advance and refrigerate it. Bring it to room temperature and re-whip before frosting the cupcakes.