Chocolate Pumpkin Cupcakes (Printer-Friendly Version)
Moist chocolate and spiced pumpkin cupcakes topped with a rich, 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
# Steps to Follow:
01 -
Preheat the oven to 350°F and line a standard 12-cup cupcake pan with liners.
02 -
Beat the unsalted butter and granulated sugar together with an electric mixer until light and fluffy, 1 to 2 minutes.
03 -
Add the whole egg, egg yolk, and vanilla extract. Mix until the batter turns pale and smooth, approximately 1 minute.
04 -
Blend in the whole milk, sour cream, and pumpkin puree until fully combined.
05 -
In a separate bowl, whisk together all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
06 -
Gradually add the dry ingredients to the wet mixture and blend until the batter is smooth and uniform.
07 -
Distribute batter evenly among the liners, filling each about three-quarters full.
08 -
Bake for 17 to 19 minutes, or until a toothpick inserted in the center emerges clean.
09 -
Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
10 -
Spread 1/2 cup canned pumpkin puree onto a plate and blot with paper towels to remove excess moisture until it measures 1/4 cup and is no longer releasing liquid.
11 -
Beat the softened unsalted butter in a medium bowl on high speed until pale and fluffy, about 5 to 10 minutes.
12 -
Incorporate the cold cream cheese into the butter and beat until fully combined.
13 -
Mix in the dried pumpkin puree and pumpkin pie spice until evenly distributed.
14 -
Gradually add sifted powdered sugar one cup at a time, mixing after each addition until the frosting is light, fluffy, and homogenous.
15 -
Using a piping bag fitted with a decorative tip, pipe a generous amount of frosting onto each fully cooled cupcake.
16 -
Serve immediately or store leftovers in an airtight container refrigerated for up to three days.
# Additional Tips:
01 -
Drying the pumpkin puree before using in the frosting is essential to prevent the frosting from splitting.