These Chocolate Pumpkin Cupcakes are soft, rich, and packed with warm fall spices that make your kitchen smell like October. The deep chocolate flavor meets sweet pumpkin in every bite, and the pumpkin cream cheese frosting on top? It's tangy, creamy, and just sweet enough to balance it all out. I first made these for a potluck last fall, and they disappeared so fast I didn't even get a second one for myself.
If you love fall baking, you'll also want to try my Hawaiian Guava Cake for something tropical, or these Lemon Curd Cookies if you're craving citrus. And if chocolate's your thing, my No Bake Chocolate Tart is a total crowd-pleaser.
Why You'll Love This Chocolate Pumpkin Cupcakes
These Chocolate Pumpkin Cupcakes hit that perfect sweet spot between chocolate and pumpkin without one flavor overpowering the other. The black cocoa powder gives them a deep, almost Oreo-like richness, while the pumpkin keeps everything moist and tender.
The frosting is where things get really good. Drying out the pumpkin puree might sound fussy, but it takes two minutes and keeps your frosting from turning into soup. It pipes beautifully and tastes like the best pumpkin cheesecake you've ever had.
They're easy enough for a weeknight treat but fancy enough to bring to Thanksgiving dinner. You don't need any special skills, just a mixer and a little patience while they cool.
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Chocolate Pumpkin Cupcakes Ingredients
Here's what you'll need to make these cozy fall Chocolate Pumpkin Cupcakes.
See Recipe Card Below This Post For Ingredient Quantities
For the Chocolate Pumpkin Cupcakes:
- Unsalted butter: Adds richness and helps create a tender crumb. Make sure it's softened to room temperature so it creams smoothly with the sugar.
- Granulated white sugar: Sweetens the cupcakes and helps them stay moist.
- Egg and egg yolk: The whole egg adds structure, and the extra yolk makes the cupcakes extra tender and rich.
- Vanilla extract: Brings out the other flavors and adds warmth.
- Whole milk: Keeps the batter smooth and adds moisture. Room temperature milk mixes in better without clumping.
- Sour cream: This is the secret to ultra-moist cupcakes. It adds a subtle tang and keeps them soft for days.
- Canned pumpkin puree: Use pure pumpkin, not pumpkin pie filling. Libby's is my go-to brand because it's thick and consistent.
- All-purpose flour: Forms the structure of the cupcakes. Sifting it keeps them light and fluffy.
- Black cocoa powder: This gives the cupcakes a deep, dark color and rich chocolate flavor. It's more intense than regular cocoa.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves that makes everything taste like fall.
- Baking powder and baking soda: Work together to help the cupcakes rise and stay fluffy.
- Salt: Balances the sweetness and makes the chocolate and spice flavors pop.
For the Pumpkin Cream Cheese Frosting:
- Canned pumpkin puree: You'll dry this out with paper towels to keep the frosting thick and pipeable.
- Unsalted butter: Whipped until pale and fluffy, it creates a light, creamy base for the frosting.
- Cream cheese: Use it cold so the frosting doesn't get too soft. It adds tang and richness.
- Pumpkin pie spice: Ties the frosting flavor back to the cupcakes.
- Powdered sugar: Sweetens and thickens the frosting. Sifting it prevents lumps.
How to Make Chocolate Pumpkin Cupcakes
These Chocolate Pumpkin Cupcakes come together in simple steps, and the frosting is easier than you'd think.
For the Chocolate Pumpkin Cupcakes:
Preheat oven: Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners.
Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together for 1 to 2 minutes until light and fluffy.
Add wet ingredients: Mix in the egg, egg yolk, and vanilla extract. Beat for about 1 minute until the mixture turns pale and smooth.
Stir in dairy and pumpkin: Add the milk, sour cream, and pumpkin puree, stirring until everything is fully combined and no streaks remain.
Whisk dry ingredients: In a separate bowl, whisk together the sifted flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt until evenly mixed.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing gently until the batter is smooth. Don't overmix or the cupcakes will turn out dense.
Fill liners: Divide the batter evenly among the cupcake liners, filling each about ¾ full so they have room to rise.
Bake: Bake for 17 to 19 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when lightly touched.
Cool: Let the cupcakes cool in the pan for 5 minutes, then move them to a cooling rack to cool completely before frosting.
For the Pumpkin Cream Cheese Frosting:
Dry the pumpkin: Measure ½ cup (122 g) of pumpkin puree and spread it on a plate. Dab it with paper towels to soak up excess moisture until you're left with ¼ cup (45 g) of thicker, dried pumpkin. This step keeps your frosting from getting runny.
Beat the butter: In a medium bowl, beat the softened butter on high speed for 5 to 10 minutes until it turns pale and fluffy. This creates a light, creamy texture.
Add cream cheese: Mix in the cold cream cheese until smooth and fully combined.
Stir in pumpkin and spice: Add the dried pumpkin puree and pumpkin pie spice, stirring until everything is evenly mixed.
Add powdered sugar: Gradually add the powdered sugar one cup at a time, beating for 1 to 2 minutes until the frosting is light, fluffy, and holds its shape.
Assembling the Cupcakes:
Pipe the frosting: Transfer the frosting to a piping bag fitted with a decorative tip like a Wilton 1M. Pipe a generous swirl onto each cooled cupcake.
Serve or store: Serve immediately, or store leftovers in an airtight container in the fridge for up to three days. Bring them to room temperature before serving for the best flavor.
Equipment For Chocolate Pumpkin Cupcakes
You don't need much to make these Chocolate Pumpkin Cupcakes. An electric mixer makes creaming the butter and beating the frosting way easier, but a hand whisk works if you've got arm strength. A 12-cup muffin pan and cupcake liners keep everything neat and easy to remove.
For the frosting, a piping bag with a decorative tip (I love the Wilton 1M) makes them look bakery-perfect. If you don't have a piping bag, you can use a plastic bag with the corner snipped off or just spread the frosting on with a knife.
Substitutions and Variations
If you don't have black cocoa powder, regular unsweetened cocoa powder works fine. The cupcakes will be lighter in color and a bit less intense, but they'll still taste great.
You can swap the sour cream for plain Greek yogurt if that's what you have on hand. The texture will be just as moist.
Don't have pumpkin pie spice? Make your own by mixing 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves.
For a fun twist, fold in ½ cup of mini chocolate chips into the batter before baking. Or sprinkle the frosted cupcakes with crushed graham crackers or a dusting of cinnamon.
Storage Tips
Store these Chocolate Pumpkin Cupcakes in an airtight container in the fridge for up to three days. The frosting has cream cheese in it, so they need to stay cold. Let them sit at room temperature for about 15 minutes before serving so the frosting softens up.
You can freeze the unfrosted Chocolate Pumpkin Cupcakes for up to two months. Wrap them individually in plastic wrap, then place them in a freezer bag. Thaw at room temperature and frost when you're ready to serve.
The frosting can be made a day ahead and kept in the fridge. Just give it a quick whip with the mixer before piping to fluff it back up.
Expert Tips
Make sure all your wet ingredients (butter, milk, sour cream, eggs) are at room temperature before you start. Cold ingredients don't mix as smoothly and can make the batter lumpy.
Don't skip sifting the flour and cocoa powder. It breaks up clumps and keeps the Chocolate Pumpkin Cupcakes light and tender.
When you're drying the pumpkin puree for the frosting, really press those paper towels down. The drier the pumpkin, the thicker your frosting will be.
Use cold cream cheese in the frosting but softened butter. This combo gives you the perfect creamy texture that still holds its shape when piped.
If your frosting is too soft to pipe, pop it in the fridge for 10 to 15 minutes to firm up. If it's too stiff, let it sit at room temperature for a few minutes and give it another quick beat.
Don't overfill the cupcake liners. Filling them ¾ full gives them room to rise into perfect domes without overflowing.
Let the cupcakes cool completely before frosting. Warm Chocolate Pumpkin Cupcakes will melt the frosting and turn it into a drippy mess.
Serving Suggestions
These Chocolate Pumpkin Cupcakes are perfect on their own, but they're even better with a hot cup of coffee or a mug of spiced chai. The flavors just melt together.
Serve them at your Thanksgiving dessert table alongside my Bananas Foster Cheesecake or White Chocolate Cupcakes for a fun variety. They're also great for fall birthday parties or Halloween get-togethers.
If you want to dress them up, add a sprinkle of cinnamon sugar on top of the frosting or a small piece of candied ginger. A drizzle of caramel sauce is never a bad idea either.
For a fun pairing, try them with my Strawberry Matcha Latte Cake for a colorful dessert spread.
FAQ
What is the best frosting for chocolate pumpkin cupcakes?
Pumpkin cream cheese frosting is hands down the best choice. It's tangy, creamy, and complements both the chocolate and pumpkin flavors perfectly. The cream cheese adds richness without being too sweet, and the pumpkin spice ties everything together. If you want something simpler, a classic cream cheese frosting or even a brown butter frosting would work beautifully too.
Can I use regular cocoa powder instead of black cocoa powder for these cupcakes?
Yes, you can. Regular unsweetened cocoa powder will work just fine, though your cupcakes will be lighter in color and have a slightly milder chocolate flavor. Black cocoa powder gives them that deep, dark, almost Oreo-like richness, but regular cocoa still makes delicious cupcakes. Use the same amount and follow the recipe as written.
How long can chocolate pumpkin cupcakes be stored?
These Chocolate Pumpkin Cupcakes will stay fresh in an airtight container in the fridge for up to three days. Because the frosting has cream cheese, they need to be refrigerated. Just let them sit at room temperature for about 15 minutes before serving so the frosting softens. You can also freeze the unfrosted cupcakes for up to two months if you want to make them ahead.
How do I make pumpkin cream cheese frosting for cupcakes?
Start by drying out the pumpkin puree with paper towels to remove excess moisture. Beat softened butter until it's pale and fluffy, then mix in cold cream cheese until smooth. Add the dried pumpkin and pumpkin pie spice, then gradually beat in powdered sugar until the frosting is light and holds its shape. The key is making sure the pumpkin is dried well so your frosting doesn't turn runny.
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Pairing
These are my favorite dishes to serve with Chocolate Pumpkin Cupcakes
Chocolate Pumpkin Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for 1-2 minutes, until fluffy.
- Add the egg, egg yolk, and vanilla extract to the mixture and beat until pale and smooth, about 1 minute.
- Mix in the whole milk, sour cream, and canned pumpkin puree, and continue mixing until combined.
- In a separate bowl, whisk together the sifted flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until the batter is smooth.
- Scoop the batter evenly into the cupcake liners, filling each about ¾ full.
- Bake for 17-19 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Measure out ½ cup of canned pumpkin puree, then spread it on a plate and blot with paper towels to remove excess liquid. You want to end up with ¼ cup of dried pumpkin (about 5 paper towels).
- In a medium bowl, beat the softened butter with an electric mixer on high speed until light and fluffy, about 5-10 minutes.
- Add the cold cream cheese and mix until fully combined.
- Add the dried pumpkin puree and pumpkin pie spice to the bowl and mix until smooth.
- Gradually add the sifted powdered sugar, one cup at a time, mixing until smooth and fluffy, about 1-2 minutes.
- 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 immediately or store leftovers in an airtight container in the refrigerator for up to 3 days.
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