Chocolate Pumpkin Cupcakes

Chocolate pumpkin cupcakes make the perfect fall treat with their moist texture, rich chocolate flavor, and warm pumpkin spice notes. These cupcakes are topped with a creamy pumpkin spice cream cheese frosting that brings everything together into a celebration of autumn flavors.

I first baked these during a chilly autumn weekend, and the house instantly smelled like a cozy bakery. Now they are a requested favorite at every fall party I host.

Ingredients

• Unsalted butter: softened for even creaming and better texture
• Granulated white sugar: to provide sweetness and structure
• Egg and egg yolk: at room temperature for richness and improved emulsification
• Pure vanilla extract: to enhance all the flavors naturally
• Whole milk: at room temperature for moisture and tenderness
• Sour cream: adds acidity that brightens the chocolate and keeps the cupcakes moist
• Canned pumpkin puree: as the pumpkin base I always use Libby's for consistent quality
• All purpose flour: sifted to avoid lumps and ensure an even crumb
• Black cocoa powder: sifted for deep chocolate color and intensity opt for a high quality brand if possible
• Pumpkin pie spice: for that classic fall warmth homemade or store bought works fine
• Baking powder and baking soda: combined for balanced rise and light texture
• Salt: to enhance flavors and balance the sweetness
• Pumpkin puree for frosting: the pumpkin puree must be dried to prevent splitting your frosting
• Cold cream cheese: for a tangy creamy frosting base
• Powdered sugar: sifted for smoothness in the frosting

Instructions

Cream the Butter and Sugar:

Start by creaming softened butter with granulated sugar in a large bowl using an electric mixer. Beat for one to two minutes until the mixture is pale and fluffy. This step incorporates air which helps the cupcakes rise and become light.

Add Eggs and Vanilla:

Next add the room temperature egg egg yolk and vanilla extract to the butter and sugar mixture. Continue mixing for about one minute until the batter is smooth and pale to create a well emulsified base.

Combine Wet Ingredients:

Pour in the whole milk sour cream and canned pumpkin puree. Mix just until everything is combined and smooth to add moisture richness and signature pumpkin flavor.

Mix Dry Ingredients Separately:

In a small bowl whisk together the sifted all purpose flour sifted black cocoa powder pumpkin pie spice baking powder baking soda and salt. Sifting ensures even distribution and prevents clumping.

Combine Wet and Dry Mixtures:

Add the dry ingredients to the wet ingredients and stir gently until the batter is smooth without overmixing. Overmixing can lead to dense cupcakes so mix just enough to combine.

Fill Cupcake Liners and Bake:

Divide the batter evenly into lined cupcake liners so each liner is about three quarters full. Bake at 350 degrees Fahrenheit for 17 to 19 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for five minutes before transferring to a wire rack to cool completely.

Prepare the Pumpkin Cream Cheese Frosting:

Measure an even half cup of canned pumpkin puree and spread it onto a plate. Dab the pumpkin with paper towels to remove excess liquid until you have about a quarter cup of thick puree. This drying step is critical to prevent the frosting from splitting.

Beat Butter Until Fluffy:

In a medium bowl beat the softened unsalted butter on high speed with an electric mixer until pale and fluffy about five to ten minutes to create a light buttery base for the frosting.

Add Cream Cheese:

Add cold cream cheese to the butter and beat until combined and smooth. Cold cream cheese helps maintain the structure of the frosting so it does not become runny.

Incorporate Pumpkin and Spices:

Mix in the dried pumpkin puree and pumpkin pie spice until evenly combined infusing the frosting with autumn flavors.

Add Powdered Sugar:

Add sifted powdered sugar one cup at a time and beat until the frosting is light fluffy and fully combined which usually takes one to two minutes.

Assemble and Frost:

Once the cupcakes have completely cooled transfer the frosting to a piping bag fitted with a decorative tip such as a Wilton 1M. Pipe a generous swirl of frosting onto each cupcake. Serve immediately or store leftovers in an airtight container in the fridge for up to three days.

I adore the pumpkin cream cheese frosting because it elegantly marries tangy cream cheese with warm spices and deep pumpkin flavor. One autumn my kids insisted on frosting the cupcakes entirely by themselves resulting in hilariously uneven but lovingly made treats that quickly disappeared at a family gathering.

Storage Tips

Store cooled cupcakes in an airtight container in the refrigerator for up to three days to keep the frosting fresh. To keep them longer freeze the unfrosted cupcakes in a single layer on a tray before transferring to a freezer safe container. Thaw completely before adding frosting.

Ingredient Substitutions

You can substitute the black cocoa powder with regular cocoa powder for a lighter chocolate flavor though the cupcakes will not be as dark. Greek yogurt can replace sour cream for a tangy twist but expect slightly denser cupcakes. Pumpkin pie spice can be swapped with a mix of cinnamon nutmeg and cloves if you do not have the pre mixed spice.

Serving Suggestions

Serve these cupcakes with a cup of spiced hot apple cider or a smooth latte for a cozy experience. They also pair beautifully with whipped cream or a dusting of cinnamon sugar if you want an alternative topping.

These chocolate pumpkin cupcakes combine rich chocolate and warm spices for a cozy fall dessert. Enjoy them fresh or freeze unfrosted for later.

Common Questions About Recipes

→ How do I ensure the frosting doesn't split?

Drying the pumpkin puree before mixing is crucial. Remove excess liquid using paper towels until it measures about 1/4 cup to prevent the frosting from splitting.

→ What makes these cupcakes moist?

The addition of sour cream and pumpkin puree to the batter adds moisture and tenderness, resulting in a soft crumb.

→ Can I substitute black cocoa powder?

Substituting with regular unsweetened cocoa powder is possible but will result in a lighter color and less intense chocolate flavor.

→ How long should I bake the cupcakes?

Bake them for 17-19 minutes at 350°F, or until a toothpick inserted in the center comes out clean.

→ How should leftovers be stored?

Store cupcakes in an airtight container in the refrigerator for up to three days to maintain freshness.

→ What spice blend is used in the cupcakes?

Pumpkin pie spice adds warm, aromatic notes including cinnamon, nutmeg, and cloves to the batter and frosting.