Chocolate Pumpkin Cupcakes
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
Ingredients
Scale
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.
