As the crisp autumn air sweeps in, there’s nothing quite like the warm, comforting aroma of baking to welcome the season. Today, I’m excited to share my recipe for Moist Chocolate Pumpkin Cupcakes with Cream Cheese Frosting—a delightful treat that merges rich chocolate with the cozy essence of pumpkin spice. These cupcakes are not only a fantastic way to elevate your fall dessert game, but they’re also quick to prepare, making them perfect for any gathering or cozy night in. What’s more, the luscious cream cheese frosting adds a creamy, flavorful twist that will have everyone asking for seconds. Are you ready to bring a touch of seasonal joy to your kitchen? Let’s dive in!
Why are Chocolate Pumpkin Cupcakes a must-try?
Irresistible Flavor Fusion: These cupcakes combine rich chocolate with warm pumpkin spice, creating a unique and delightful flavor profile that screams fall!
Effortless Baking: With straightforward instructions and easily accessible ingredients, you don’t need to be a pro to whip these up. Perfect for home bakers and aspiring chefs alike!
Showstopper Appeal: They’re not only delicious but also visually stunning. The cream cheese frosting adds a beautiful finish that impresses at any gathering.
Versatile Treat: Great for Halloween or Thanksgiving, these cupcakes are sure to be a hit with friends and family. Pair them with a cup of coffee or hot chocolate for the ultimate cozy experience!
For more delicious inspiration, check out my Grinch Cupcakes Festive and Chocolate Chips Cookies recipes!
Chocolate Pumpkin Cupcake Ingredients
Get ready to bake these cozy delights!
For the Cupcakes
- Unsalted Butter (1/4 cup / 56 g) – Adds richness and moisture; substitute with salted butter while reducing added salt.
- Granulated Sugar (3/4 cup / 150 g) – Sweetens the cupcakes beautifully; no substitutions necessary.
- Eggs (1 whole + 1 yolk) – Provide structure and moisture; use room temperature eggs for best results.
- Vanilla Extract (1 tsp) – Enhances flavor depth; no substitutions suggested.
- Whole Milk (1/4 cup / 60 ml) – Adds creaminess; can swap for almond milk for dairy-free cupcakes.
- Sour Cream (1/4 cup / 62 g) – Contributes to the cupcakes’ moist texture; Greek yogurt works as a great substitute.
- Canned Pumpkin Puree (1/2 cup / 122 g) – Key ingredient for flavor; for best consistency, use Libby’s.
- All-Purpose Flour (1 cup / 125 g) – Provides the necessary structure; no substitutions suggested.
- Black Cocoa Powder (1/4 cup + 2 tbsp / 30 g) – Delivers a rich chocolate flavor and dark color; use regular cocoa in a pinch, but expect a different taste.
- Pumpkin Pie Spice (2 1/2 tsp) – Brings the cozy fall spices; easily made by mixing cinnamon, nutmeg, and ginger.
- Baking Powder (1/2 tsp) – Acts as a leavening agent for a fluffy texture.
- Baking Soda (1/2 tsp) – Works with sour cream for proper rising.
- Salt (1/4 tsp) – Balances sweetness and enhances flavor.
For the Cream Cheese Frosting
- Cream Cheese (4 oz / 113 g, cold) – Essential for creaminess; ensure it’s cold to avoid soupy frosting.
- Unsalted Butter (1 cup / 224 g) – Adds rich creaminess; soften for easy mixing.
- Powdered Sugar (3 cups / 390 g) – Sweetens and thickens frosting; sift for a smooth texture.
Now you’re all set! Whip up these Chocolate Pumpkin Cupcakes and embrace the flavors of fall!
Step‑by‑Step Instructions for Chocolate Pumpkin Cupcakes
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C) while you prepare your cupcake batter. Line a cupcake pan with 12 cupcake liners and set it aside. This step is crucial as it ensures that the Chocolate Pumpkin Cupcakes bake evenly and rise beautifully.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together 1/4 cup of softened unsalted butter and 3/4 cup of granulated sugar using an electric mixer. Beat on medium speed for about 1 to 2 minutes until the mixture is light and fluffy, showing a pale color. This step adds air and richness, key for moist cupcakes.
Step 3: Add Eggs and Vanilla
Next, incorporate 1 whole egg, 1 egg yolk, and 1 teaspoon of vanilla extract into the butter-sugar mixture. Mix on medium speed for about 1 minute, until the batter is smooth and well combined. You’ll notice a creamy texture forming, signaling it’s time to introduce your wet ingredients.
Step 4: Mix in Milk and Pumpkin
Pour in 1/4 cup of whole milk, 1/4 cup of sour cream, and 1/2 cup of canned pumpkin puree into the bowl. Mix everything together until it’s homogenous, making sure to scrape down the sides of the bowl. This combination will infuse your Chocolate Pumpkin Cupcakes with moisture and flavor, creating that delicious, tender crumb.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together 1 cup of all-purpose flour, 1/4 cup plus 2 tablespoons of black cocoa powder, 2 1/2 teaspoons of pumpkin pie spice, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Ensure there are no lumps in the dry mix, as it is essential for the perfect texture of your cupcakes.
Step 6: Blend Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture in your large bowl, mixing on low speed until just combined. You’ll want the batter to be smooth and free of lumps, which indicates your Chocolate Pumpkin Cupcakes will turn out tender and fluffy.
Step 7: Fill the Cupcake Liners
Spoon the cupcake batter into the prepared liners, filling each about 3/4 full for optimum height. This allows space for the cupcakes to rise without overflowing. Once filled, take a moment to smooth the tops gently for a neat finish.
Step 8: Bake the Cupcakes
Place the cupcake pan in the preheated oven and bake for 17 to 19 minutes. You can check for doneness by inserting a toothpick into the center of a cupcake; if it comes out clean, they’re ready! Allow the cupcakes to cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely.
Step 9: Prepare the Frosting
While the cupcakes cool, start preparing the cream cheese frosting. First, pat 1/2 cup of pumpkin puree dry with paper towels until reduced to 1/4 cup—this prevents a soupy frosting. Then, in a large bowl, beat 1 cup of softened unsalted butter until fluffy, about 5 to 10 minutes.
Step 10: Mix in Cream Cheese and Pumpkin
Add 4 ounces of cold cream cheese to the butter and beat until combined and smooth. Then stir in your dried pumpkin puree and 2 1/2 teaspoons of pumpkin pie spice. This will create a rich and flavorful frosting that enhances the warm flavors of your Chocolate Pumpkin Cupcakes.
Step 11: Finish with Powdered Sugar
Gradually mix in 3 cups of sifted powdered sugar, beating until fluffy and well combined. The frosting should be creamy yet spreadable, perfect for topping your beautiful cupcakes. If it’s too soft, chill briefly in the fridge to make piping easier.
Step 12: Frost and Serve
Once your Chocolate Pumpkin Cupcakes are completely cool, pipe or spread the cream cheese frosting generously on top of each cupcake. The final touch not only adds flavor but also makes these treats visually appealing. Enjoy your delightful autumn-inspired cupcakes immediately or store leftovers in the fridge for up to three days.
Make Ahead Options
These Chocolate Pumpkin Cupcakes are perfect for meal prep enthusiasts! You can prepare the cupcake batter up to 24 hours in advance; simply store it in an airtight container in the refrigerator to maintain freshness. You can also bake the cupcakes ahead of time and store them in an airtight container at room temperature for up to 3 days. For the cream cheese frosting, make it ahead and refrigerate it in a sealed container for up to 3 days; when you’re ready to serve, simply re-whip it briefly to regain its creamy texture before piping it onto your cooled cupcakes. Enjoy the time-saving benefits of these delicious Chocolate Pumpkin Cupcakes while having the comfort of homemade treats!
Chocolate Pumpkin Cupcakes: Creative Variations
Transform your Chocolate Pumpkin Cupcakes into something uniquely yours with these delightful twists! Each variation is sure to make your kitchen smell heavenly and your taste buds dance with joy.
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Dairy-Free: Use almond milk and coconut cream for the frosting to make a lactose-free treat. These substitutions keep the flavor rich while being kind to those with dairy sensitivities.
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Spicy Kick: For a touch of heat, sprinkle some cayenne pepper into the batter or frosting. It adds an unexpected yet tasty twist, making each bite exciting.
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Nutty Crunch: Fold in chopped walnuts or pecans into the batter for a delightful crunch. This not only enhances the flavor but also adds texture, making your cupcakes extra special.
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Pumpkin Chocolate Swirl: Add dollops of pumpkin puree throughout the batter before baking for a swirled effect. The result is visually stunning and incredibly appetizing!
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Frosting Fiesta: Try swapping the cream cheese frosting for a rich chocolate ganache. This creates a luscious chocolate topping that pairs beautifully with the pumpkin flavor.
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Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a safe option for those avoiding gluten. Most blends work seamlessly without altering the taste too much.
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Sweet Maple Glaze: Drizzle a maple syrup glaze instead of traditional frosting for a fall-inspired finish. The sweetness and flavor of maple elevate the cupcakes to a whole new level.
For more delicious fun in the kitchen, don’t miss out on my Swiss Chocolate Chalet and other amazing dessert recipes!
Expert Tips for Chocolate Pumpkin Cupcakes
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Room Temperature Ingredients: Ensure all wet ingredients, like eggs and milk, are at room temperature before mixing to achieve a smooth batter and optimal texture.
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Dry Pumpkin Puree: Pat your pumpkin puree dry before adding it to the frosting. This will prevent the cream cheese frosting from becoming soupy and ensure a beautiful finish.
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Mixing Technique: For fluffy frosting, whip the butter fully before incorporating cream cheese or sugar. This technique adds air and creates a light, velvety texture.
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Filling the Liners: Fill cupcake liners about 3/4 full to allow room for rising. Overfilling may lead to overflow, creating a messy outcome.
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Chill Your Frosting: If your cream cheese frosting is too soft after mixing, chill it briefly. This will help firm it up and make piping easier.
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Taste Testing: Always taste your batter before baking! This will help you adjust flavors if needed and ensures your Chocolate Pumpkin Cupcakes are just right.
What to Serve with Moist Chocolate Pumpkin Cupcakes?
The warm, spiced aroma of these cupcakes beckons for delightful companions that enhance the comfort of fall flavors.
- Creamy Mashed Potatoes: This classic side dish offers a smooth, rich texture that pairs wonderfully with the sweet, spiced notes of the cupcakes.
- Warm Apple Cider: A fragrant mug of warm apple cider adds a cozy, sweet beverage to your dessert table, perfectly complementing the pumpkin undertones.
- Pumpkin Spice Latte: For a thematic drink pairing, a warm pumpkin spice latte elevates the experience with its creamy, spiced flavor profile.
- Roasted Butternut Squash Salad: This refreshing salad brings a delightful crunch and a hint of sweetness, balancing the rich chocolate flavors of the cupcakes.
- Caramel Drizzle: A simple drizzle of warm caramel sauce over each cupcake creates a luxurious addition that accentuates their flavors beautifully.
- Chocolate Ice Cream: Pairing a small scoop of chocolate ice cream adds a creamy texture juxtaposed to the cupcake’s moisture and warmth—a chocolate lover’s dream!
- Chocolate Stout Cake: For an extravagant dessert spread, the rich flavors of a chocolate stout cake can create an indulgent multi-dessert experience that chocolate enthusiasts will adore.
- Pecan Pie Bars: Offering a chewy, nutty crunch, pecan pie bars capture the essence of fall and make for complementary bite-sized treats alongside your cupcakes.
- Spiced Chai Tea: A warm cup of spiced chai tea brings cozy, aromatic flavors that can enhance the entire dessert experience while making these cupcakes feel even more comforting.
- Maple Pecan Cookies: Crunchy, sweet maple pecan cookies can provide a delightful texture contrast and further highlight the seasonal flavors in the cupcakes.
How to Store and Freeze Chocolate Pumpkin Cupcakes
Fridge: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. This keeps the cream cheese frosting fresh while preventing them from drying out.
Freezer: For longer storage, freeze un-frosted chocolate pumpkin cupcakes in a single layer on a baking sheet until firm, then transfer to an airtight container. They can be frozen for up to 3 months.
Thawing: To enjoy frozen cupcakes, simply thaw them in the refrigerator overnight, then frost them with cream cheese frosting for a delightful treat any time.
Reheating: If desired, you can gently warm the cupcakes in the microwave for about 10-15 seconds to revive their moist texture before serving.
Chocolate Pumpkin Cupcakes Recipe FAQs
How do I select the best pumpkin for my cupcakes?
When choosing canned pumpkin puree, I highly recommend Libby’s for its smooth consistency and rich flavor. If you prefer fresh pumpkin, look for firm pumpkins without dark spots or bruises, and ensure they feel heavy for their size. This will ensure the sweet, earthy flavor shines through in your Chocolate Pumpkin Cupcakes!
What’s the best way to store leftover Chocolate Pumpkin Cupcakes?
Absolutely! Store your frosted cupcakes in an airtight container in the refrigerator for up to 3 days. This not only keeps the cream cheese frosting fresh but also prevents the cupcakes from drying out. Allow them to come to room temperature before indulging for the best texture.
Can I freeze my Chocolate Pumpkin Cupcakes?
Yes! To freeze your un-frosted Chocolate Pumpkin Cupcakes, place them in a single layer on a baking sheet and freeze until firm. Then, transfer them to an airtight container or zip-top bag; they can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw in the refrigerator overnight, and frost them before serving!
What if my cream cheese frosting becomes too soft?
No worries! If your frosting feels too soft for piping, chill it briefly in the refrigerator for about 15-30 minutes; this should help firm it up. Additionally, ensure the cream cheese is cold when starting, as this plays a crucial role in achieving that creamy, fluffy texture.
Can I make these cupcakes allergy-friendly?
Certainly! To make dairy-free Chocolate Pumpkin Cupcakes, substitute the whole milk with almond milk and replace the cream cheese frosting with a dairy-free alternative, such as coconut cream. For egg-free options, use a flaxseed meal or chia seed mixture—1 tablespoon of either mixed with 2.5 tablespoons of water per egg. Enjoy experimenting with flavors while keeping your baking inclusive!
What if I can’t find black cocoa powder?
Very! If black cocoa powder isn’t available, you can substitute it with regular unsweetened cocoa powder. However, note that the flavor will be a bit less intense and the cupcakes may not have that deep, dark color. Aim for a quality cocoa powder for the best results in your Chocolate Pumpkin Cupcakes.
Irresistible Chocolate Pumpkin Cupcakes for Fall Bliss
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners.
- Cream together 1/4 cup of softened unsalted butter and 3/4 cup of granulated sugar using an electric mixer for 1 to 2 minutes.
- Incorporate 1 whole egg, 1 egg yolk, and 1 teaspoon of vanilla extract into the butter-sugar mixture and mix until smooth.
- Pour in 1/4 cup of whole milk, 1/4 cup of sour cream, and 1/2 cup of canned pumpkin puree and mix until homogenous.
- In a separate bowl, whisk together 1 cup of all-purpose flour, 1/4 cup plus 2 tablespoons of black cocoa powder, 2 1/2 teaspoons of pumpkin pie spice, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
- Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined.
- Spoon the cupcake batter into the prepared liners, filling each about 3/4 full.
- Bake for 17 to 19 minutes, checking for doneness with a toothpick.
- While the cupcakes cool, prepare the frosting by patting 1/2 cup of pumpkin puree dry and beating 1 cup of softened unsalted butter until fluffy.
- Add 4 ounces of cold cream cheese and beat until smooth, then stir in dried pumpkin puree and 2 1/2 teaspoons of pumpkin pie spice.
- Gradually mix in 3 cups of sifted powdered sugar, beating until fluffy and well combined.
- Frost the completely cooled cupcakes generously with the cream cheese frosting.
