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Chocolate Pumpkin Cupcakes

Irresistibly Moist Chocolate Pumpkin Cupcakes for Fall Bliss

These Chocolate Pumpkin Cupcakes combine rich chocolate with pumpkin spice for a delightful 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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Base
  • 1/4 cup Unsalted Butter Adds richness and moisture; can use salted butter but reduce added salt.
  • 3/4 cup Granulated Sugar Sweetens the cupcakes beautifully; no substitutions noted.
  • 1 whole + 1 yolk Eggs Provides structure and moisture; opt for room temperature for better mixing.
  • 1 tsp Vanilla Extract Enhances the overall flavor; no substitutes suggested.
  • 1/4 cup Whole Milk Adds moisture and richness; can substitute with almond milk for a dairy-free option.
  • 1/4 cup Sour Cream Contributes to the moist texture; Greek yogurt works as a good substitute.
  • 1/2 cup Canned Pumpkin Puree The star ingredient for flavor and moisture; Libby’s is recommended for best results.
  • 1 cup All-Purpose Flour Provides structure; no substitutions indicated.
  • 1/4 + 2 tbsp Black Cocoa Powder Delivers rich chocolate flavor and dark color; regular cocoa can serve as a substitute but will alter the taste.
  • 2 1/2 tsp Pumpkin Pie Spice Introduces that warm fall flavor; can mix cinnamon, nutmeg, and ginger for a homemade blend.
  • 1/2 tsp Baking Powder A leavening agent that helps achieve the right texture.
  • 1/2 tsp Baking Soda Works in tandem with the acid in sour cream for extra rise.
  • 1/4 tsp Salt Balances sweetness and enhances flavors.
Cream Cheese Frosting
  • 4 oz Cream Cheese A key component for creaminess; ensure it's cold to avoid a soupy consistency.
  • 1 cup Unsalted Butter Adds creaminess and richness; soften before mixing.
  • 3 cups Powdered Sugar Sweetens and thickens the frosting; sifted for a smooth finish.

Equipment

  • Cupcake pan
  • mixing bowls
  • hand mixer or stand mixer
  • spatula
  • Measuring cups and spoons
  • wire rack

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.
  2. Cream together the softened unsalted butter and granulated sugar for about 1-2 minutes until light and fluffy.
  3. Add in one whole egg, one egg yolk, and vanilla extract into the mixture. Beat until smooth.
  4. Pour in the whole milk, sour cream, and canned pumpkin puree and mix on low speed until just combined.
  5. In a separate bowl, whisk together the all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredient mixture to the wet mixture and fold gently until smooth.
  7. Spoon the batter into the prepared cupcake liners, filling each about 3/4 full.
  8. Bake for 17-19 minutes or until a toothpick comes out clean from the center.
  9. Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Frosting and Serving
  1. Dry the pumpkin puree on a plate with paper towels until reduced to 1/4 cup.
  2. Beat the softened unsalted butter until fluffy, about 5-10 minutes.
  3. Mix in the cold cream cheese until well combined, then stir in the dried pumpkin and pumpkin pie spice.
  4. Gradually mix in the sifted powdered sugar until the frosting is light and airy.
  5. Pipe the frosting onto the cooled cupcakes and serve immediately or refrigerate leftovers.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 180mgPotassium: 130mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Ensure all wet ingredients are at room temperature for best results. Properly measure flour and cocoa to avoid dense cupcakes. Avoid overmixing for moist texture.

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