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Chocolate Pumpkin Cupcakes with pumpkin frosting and a bite taken out.

Chocolate Pumpkin Cupcakes

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These moist and chocolatey pumpkin cupcakes, topped with pumpkin spice cream cheese frosting, are the ultimate fall treat!
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 Cupcakes
Course: Dessert
Cuisine: American, Fall
Calories: 340
Ingredients Method Nutrition Notes

Ingredients
  

For the Chocolate Pumpkin Cupcakes:
  • ¼ cup 56 g unsalted butter softened (For creaming)
  • ¾ cup 150 g granulated white sugar (For sweetness)
  • 1 large egg at room temperature (For structure)
  • 1 egg yolk at room temperature Adds richness
  • 1 teaspoon vanilla extract For flavor
  • ¼ cup 60 ml whole milk at room temperature (Adds moisture)
  • ¼ cup 62 g sour cream at room temperature (For tenderness)
  • ½ cup 122 g canned pumpkin puree (Adds flavor and moisture)
  • 1 cup 125 g all-purpose flour sifted (For texture)
  • ¼ cup + 2 tbsp 30 g black cocoa powder sifted (For deep chocolate flavor)
  • 2 ½ teaspoon pumpkin pie spice For fall flavor
  • ½ teaspoon baking powder For leavening
  • ½ teaspoon baking soda For leavening
  • ¼ teaspoon salt Balances sweetness
For the Pumpkin Cream Cheese Frosting:
  • ½ cup 122 g canned pumpkin puree dried to ¼ cup (45 g) (Drained for frosting consistency)
  • 1 cup 224 g unsalted butter softened (For creaminess)
  • 4 oz 113 g cream cheese cold (For frosting texture)
  • 2 teaspoon pumpkin pie spice For flavor
  • 3 cups 390 g powdered sugar sifted (For sweetness and consistency)

Method
 

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. 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.
  3. Add the egg, egg yolk, and vanilla extract to the mixture and beat until pale and smooth, about 1 minute.
  4. Mix in the whole milk, sour cream, and canned pumpkin puree, and continue mixing until combined.
  5. In a separate bowl, whisk together the sifted flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture and stir until the batter is smooth.
  7. Scoop the batter evenly into the cupcake liners, filling each about ¾ full.
  8. Bake for 17-19 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  10. 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).
  11. In a medium bowl, beat the softened butter with an electric mixer on high speed until light and fluffy, about 5-10 minutes.
  12. Add the cold cream cheese and mix until fully combined.
  13. Add the dried pumpkin puree and pumpkin pie spice to the bowl and mix until smooth.
  14. Gradually add the sifted powdered sugar, one cup at a time, mixing until smooth and fluffy, about 1-2 minutes.
  15. Transfer the frosting to a piping bag fitted with a decorative tip.
  16. Once the cupcakes are completely cooled, pipe a generous amount of frosting onto each one.
  17. Serve immediately or store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1CupcakeCalories: 340kcalCarbohydrates: 42gProtein: 3gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 1500IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

These cupcakes are a perfect blend of chocolatey richness and fall spices, with a fluffy pumpkin spice cream cheese frosting. Great for any fall celebration!

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