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–+ servings
Chocolate Pumpkin Cupcakes

Irresistible Chocolate Pumpkin Cupcakes for Fall Bliss

Delight in these Chocolate Pumpkin Cupcakes that blend rich chocolate and cozy pumpkin spice for a perfect fall treat.
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Prep Time 20 minutes
Cook Time 19 minutes
Cooling Time 5 minutes
Total Time 44 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/4 cup Unsalted Butter Adds richness and moisture; substitute with salted butter while reducing added salt.
  • 3/4 cup Granulated Sugar Sweetens the cupcakes beautifully; no substitutions necessary.
  • 1 whole + 1 Eggs Provide structure and moisture; use room temperature eggs for best results.
  • 1 tsp Vanilla Extract Enhances flavor depth; no substitutions suggested.
  • 1/4 cup Whole Milk Adds creaminess; can swap for almond milk for dairy-free cupcakes.
  • 1/4 cup Sour Cream Contributes to the cupcakes’ moist texture; Greek yogurt works as a great substitute.
  • 1/2 cup Canned Pumpkin Puree Key ingredient for flavor; for best consistency, use Libby’s.
  • 1 cup All-Purpose Flour Provides the necessary structure; no substitutions suggested.
  • 1/4 + 2 cup Black Cocoa Powder Delivers a rich chocolate flavor and dark color; use regular cocoa in a pinch, but expect a different taste.
  • 2 1/2 tsp Pumpkin Pie Spice Brings the cozy fall spices; easily made by mixing cinnamon, nutmeg, and ginger.
  • 1/2 tsp Baking Powder Acts as a leavening agent for a fluffy texture.
  • 1/2 tsp Baking Soda Works with sour cream for proper rising.
  • 1/4 tsp Salt Balances sweetness and enhances flavor.
  • 4 oz Cream Cheese Essential for creaminess; ensure it’s cold to avoid soupy frosting.
  • 1 cup Unsalted Butter Adds rich creaminess; soften for easy mixing.
  • 3 cups Powdered Sugar Sweetens and thickens frosting; sift for a smooth texture.

Equipment

  • Oven
  • Mixing bowl
  • electric mixer
  • Cupcake pan
  • Cupcake Liners

Method
 

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners.
  2. 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.
  3. Incorporate 1 whole egg, 1 egg yolk, and 1 teaspoon of vanilla extract into the butter-sugar mixture and mix until smooth.
  4. 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.
  5. 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.
  6. Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined.
  7. Spoon the cupcake batter into the prepared liners, filling each about 3/4 full.
  8. Bake for 17 to 19 minutes, checking for doneness with a toothpick.
  9. 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.
  10. 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.
  11. Gradually mix in 3 cups of sifted powdered sugar, beating until fluffy and well combined.
  12. Frost the completely cooled cupcakes generously with the cream cheese frosting.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 210mgPotassium: 120mgFiber: 2gSugar: 25gVitamin A: 1000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature before mixing. Adjust flavor as needed after tasting the batter.

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