Chocolate Pumpkin Cupcakes (Ready-to-Print Version)

Moist chocolate cupcakes infused with pumpkin spice and topped with creamy pumpkin frosting.

# What You’ll Need:

→ Cupcake Batter

01 - 1/4 cup unsalted butter, softened
02 - 3/4 cup granulated white sugar
03 - 1 large egg, room temperature
04 - 1 large egg yolk, room temperature
05 - 1 teaspoon vanilla extract
06 - 1/4 cup whole milk, room temperature
07 - 1/4 cup sour cream, room temperature
08 - 1/2 cup canned pumpkin puree
09 - 1 cup all-purpose flour, sifted
10 - 1/4 cup plus 2 tablespoons black cocoa powder, sifted
11 - 2 1/2 teaspoons pumpkin pie spice
12 - 1/2 teaspoon baking powder
13 - 1/2 teaspoon baking soda
14 - 1/4 teaspoon salt

→ Pumpkin Cream Cheese Frosting

15 - 1/2 cup canned pumpkin puree, dried to 1/4 cup
16 - 1 cup unsalted butter, softened
17 - 4 ounces cream cheese, cold
18 - 2 teaspoons pumpkin pie spice
19 - 3 cups powdered sugar, sifted

# Step-by-Step Guide:

01 - Preheat the oven to 350°F and line a standard cupcake pan with 12 liners.
02 - Beat softened butter and granulated sugar with an electric mixer for 1 to 2 minutes until pale and fluffy.
03 - Add the whole egg, egg yolk, and vanilla extract to the butter mixture and blend for 1 minute until smooth and pale.
04 - Mix in whole milk, sour cream, and canned pumpkin puree until evenly combined.
05 - In a separate bowl, whisk together sifted flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
06 - Gradually add the dry mix to the wet ingredients and stir until the batter is smooth.
07 - Distribute the batter evenly into the prepared liners, filling each about three-quarters full.
08 - Bake for 17 to 19 minutes or until a toothpick inserted into the center comes out clean.
09 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10 - Measure 1/2 cup canned pumpkin puree onto a plate and blot with paper towels to remove excess moisture until it measures 1/4 cup; set aside.
11 - Using an electric mixer, beat the softened butter on high speed until pale and fluffy, approximately 5 to 10 minutes.
12 - Add cold cream cheese to the butter and mix until fully incorporated.
13 - Mix in the dried pumpkin puree and pumpkin pie spice until evenly distributed.
14 - Gradually add powdered sugar, one cup at a time, mixing until the frosting is light and fluffy, about 1 to 2 minutes.
15 - Once cupcakes have cooled completely, pipe a generous amount of frosting onto each using a piping bag fitted with a decorative tip.
16 - Serve immediately or store leftovers in an airtight container in the refrigerator for up to three days.

# Handy Tips:

01 - Drying the pumpkin puree before adding it to the frosting is critical to prevent splitting.

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