Chocolate Pumpkin Cupcakes

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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

Prep Time 30 minutes
Cook Time 18 minutes
Course Dessert
Servings 12 cupcakes


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


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.

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