Get ready to indulge in the perfect blend of chocolate and pumpkin with these delightful chocolate pumpkin cupcakes!
Why You’ll Adore These Chocolate Pumpkin Cupcakes:
- They’re Incredibly Moist: These cupcakes boast the most amazing texture, thanks to the moisture from the pumpkin and the rich flavor from the black cocoa powder.
- Irresistible Pumpkin Cream Cheese Frosting: Take your love for cream cheese frosting to a whole new level with the addition of pumpkin puree and pumpkin pie spice. It’s a frosting dream come true!
- Bursting with Flavor: Experience the ultimate fusion of chocolate and fall spices like cinnamon, nutmeg, ginger, and allspice in every bite.
Chocolate Pumpkin Cupcakes
Ingredients
For the Chocolate Pumpkin Cupcakes
- ¼ cup unsalted butter softened
- ¾ cup granulated white sugar
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 1 teaspoon vanilla extract
- ¼ cup whole milk at room temperature
- ¼ cup sour cream at room temperature
- ½ cup canned pumpkin puree Libby’s canned pumpkin
- 1 cup all-purpose flour sifted
- ¼ cup + 2 tablespoons black cocoa powder sifted
- 2 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Pumpkin Cream Cheese Frosting
- ½ cup canned pumpkin puree dried to ¼ cup (see recipe for explanation) (Libby’s canned pumpkin)
- 1 cup unsalted butter softened
- 4 oz cream cheese cold
- 2 teaspoons pumpkin pie spice
- 3 cups powdered sugar sifted
Instructions
For the Chocolate Pumpkin Cupcakes
- Preheat the oven to 350°F and line a standard cupcake pan with 12 cupcake liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla extract, mixing until smooth.
- Mix in the milk, sour cream, and pumpkin puree until well combined.
- In a separate bowl, whisk together the sifted flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Divide the batter evenly among the cupcake liners and bake for 17-19 minutes.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
For the Pumpkin Cream Cheese Frosting
- Measure out ½ cup of pumpkin puree and spread it onto a plate. Use paper towels to dab the pumpkin to remove excess liquid until it measures out to ¼ cup.
- In a medium-sized bowl, beat the softened butter until pale and fluffy.
- Add the cold cream cheese and mix until combined.
- Mix in the dried pumpkin and pumpkin pie spice.
- Gradually add the powdered sugar, mixing until light and fluffy.
Assembling the Cupcakes
- Transfer the frosting to a piping bag fitted with a decorative tip.
- Once the cupcakes are completely cooled, pipe a generous amount of frosting onto each one.
- Serve and enjoy! Store any leftovers in an airtight container in the fridge for up to three days.