As the leaves start to turn and the air becomes crisp, the warmth of baking fills the home, inviting comfort and joy. That’s when I whip up these delightful Chocolate Pumpkin Cupcakes, a perfect combination of rich chocolate and seasonal pumpkin flavors that scream autumn. With their moist texture and a luscious cream cheese frosting infused with pumpkin spice, these cupcakes aren’t just a treat—they’re a celebration of fall! What makes them even better? They’re quick to prepare and can easily be adapted for gluten-free diets, making them a crowd-pleaser for any gathering. Ready to indulge in this mouthwatering dessert? Let’s dive into the recipe! Why are Chocolate Pumpkin Cupcakes a Must-Try? Irresistible Flavor: The moist chocolate base combined with the warm spices of pumpkin creates a delightful balance that’s hard to resist. Quick Prep: You’ll love that this recipe comes together in no time—perfect for busy bakers craving something special. Versatility: These cupcakes can easily adapt to gluten-free diets by swapping in a gluten-free flour blend, ensuring everyone can enjoy them. Crowd-Pleasing: Serve them at fall gatherings, and watch your guests rave over these beautiful cupcakes topped with creamy pumpkin frosting. Check out other delicious options like Pumpkin Cream Cheese or Cherry Cheesecake Cupcakes for varied treats! Chocolate Pumpkin Cupcake Ingredients For the Cupcakes • Unsalted Butter (1/4 cup / 56 g) – Adds moisture and richness; ensure butter is softened for easy creaming. • Granulated White Sugar (3/4 cup / 150 g) – Provides sweetness and helps create a fluffy texture; can substitute with light brown sugar for a hint of caramel flavor. • Egg (1) and Egg Yolk (1) – Contributes to structure and moisture; use at room temperature for best results. • Vanilla Extract (1 tsp) – Enhances flavor; consider using pure vanilla for a richer taste. • Whole Milk (1/4 cup / 60 ml) – Adds moisture and helps with batter consistency; substitute with buttermilk for a tangy flavor. • Sour Cream (1/4 cup / 62 g) – Keeps cupcakes moist; yogurt can be used as a substitute. • Canned Pumpkin Puree (1/2 cup / 122 g) – Adds moisture and flavor; use Libby’s canned pumpkin for best texture. • All-Purpose Flour (1 cup / 125 g) – Provides structure; can substitute with gluten-free flour blend. • Black Cocoa Powder (1/4 cup + 2 tbsp / 30 g) – Contributes rich chocolate flavor and dark color; regular cocoa powder can be used but will alter the flavor. • Pumpkin Pie Spice (2 1/2 tsp) – Adds warmth and spice; can also blend individual spices like cinnamon, nutmeg, and ginger. • Baking Powder (1/2 tsp) – Leavening agent for rising; ensure it is fresh for good results. • Baking Soda (1/2 tsp) – Helps the cupcakes to rise, working with the acidity of the sour cream. • Salt (1/4 tsp) – Balances sweetness and enhances flavors. For the Frosting • Canned Pumpkin Puree (1/2 cup / 122 g) – Must be dried to 1/4 cup (45 g); this step is crucial for avoiding frosting split. • Unsalted Butter (1 cup / 224 g) – Creates a fluffy base for the frosting; ensure it is softened. • Cold Cream Cheese (4 oz / 113 g) – Adds creaminess and tang; use cold to prevent a runny consistency. • Pumpkin Pie Spice (2 tsp) – Flavors the frosting. • Powdered Sugar (3 cups / 390 g) – Sweetens the frosting and helps to thicken it; sift before adding to avoid lumps. 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 pan. Line a standard 12-cup muffin pan with cupcake liners, ensuring they are snugly fitted. This will help your chocolate pumpkin cupcakes release easily after baking and provide a delightful presentation. Step 2: Cream the Butter and Sugar In a mixing bowl, combine softened unsalted butter and granulated sugar. Using an electric mixer on medium speed, cream the mixture until it’s light and fluffy, about 1-2 minutes. You’ll know it’s ready when the mixture becomes pale and airy, setting a great foundation for your moist cupcakes. Step 3: Add Eggs and Vanilla Next, beat in the egg, egg yolk, and vanilla extract into the creamed mixture, continuing to mix on medium speed for another minute. This step will lighten the texture even further, creating a beautiful base for your chocolate pumpkin cupcakes that blends seamlessly. Step 4: Incorporate Wet Ingredients Gradually mix in whole milk, sour cream, and canned pumpkin puree until everything is well combined and smooth. Scrape down the sides of the bowl as needed to ensure no lumps remain. The batter should be creamy and rich, showcasing the cozy flavors we’re about to enhance. Step 5: Combine Dry Ingredients In a separate bowl, whisk together all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. This step ensures even distribution of the leavening agents and spices throughout your cupcakes, promising a uniform rise and flavor in each bite. Step 6: Blend Wet and Dry Mixtures Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed just until a smooth batter forms. Be careful not to overmix, as this can lead to dense cupcakes. Take a moment to admire the rich, dark color of your chocolate pumpkin batter. Step 7: Fill the Cupcake Liners Evenly distribute the cupcake batter into the prepared liners, filling each about 3/4 full to allow for rising. This step ensures all your chocolate pumpkin cupcakes bake evenly and have that lovely dome shape. Use a cookie scoop for mess-free filling if you have one! Step 8: Bake to Perfection Place the cupcake pan in the preheated oven and bake for 17-19 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean. Once baked, allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Step 9: Prepare the Frosting While the cupcakes cool, start working on the cream cheese frosting. First, dry the pumpkin puree by pressing it with paper towels until it reduces to about 1/4 cup. This step is essential to prevent a runny frosting that won’t hold its shape when piped onto the cupcakes. Step 10: Make the Cream Cheese Frosting In a mixing bowl, beat softened unsalted butter until fluffy. Gradually add in the cold cream cheese, dried pumpkin, pumpkin pie spice, and sifted powdered sugar. Mix until the frosting is light and creamy. The texture should be smooth and easy to pipe, perfect for adorning your cooled chocolate pumpkin cupcakes. Step 11: Frost and Serve Once your cupcakes have completely cooled, use a piping bag fitted with your favorite decorative tip to apply the delicious pumpkin cream cheese frosting generously on top. These chocolate pumpkin cupcakes are now ready to be served, making a delightful seasonal treat for any gathering! What to Serve With Chocolate Pumpkin Cupcakes As you indulge in these delectable morsels, imagine pairing them with dishes that elevate your autumn experience and bring comfort to your table. Spiced Apple Cider: Warm, spiced apple cider enhances the cozy flavors of the cupcakes, creating a festive drink perfect for fall gatherings. Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a delightful contrast to the rich chocolate, balancing the sweetness beautifully. Pecan Pie: The nutty crunch of pecan pie complements the softness of the cupcakes, allowing each bite to be a celebration of fall flavors. Caramel Drizzle: Drizzling warm caramel on top of your cupcakes provides a luscious sweetness that pairs excellently with pumpkin and chocolate. Pumpkin Soup: A savory pumpkin soup serves as a great starter, as the warming spices mirror the flavors of the cupcakes, offering a comforting contrast. Chocolate Mint Tea: The refreshing coolness of mint tea contrasts nicely with the rich chocolate, cleansing the palate and enhancing the overall experience. Cranberry Salad: A light, tart cranberry salad adds a refreshing touch that balances the cupcakes’ sweetness, bringing a burst of acidity. Maple Cream Cheese Muffins: For double the pumpkin pleasure, consider serving muffins with similar flavors for a satisfying spread at any gathering. Creamy Hot Cocoa: A cup of rich, creamy hot cocoa makes for cozy sipping, perfectly enveloping the rich chocolate flavors of your cupcakes. Chocolate Pumpkin Cupcakes: Endless Possibilities Feel free to get creative and make these cupcakes your own with some simple swaps and enhancements! Gluten-Free: Swap out all-purpose flour for a gluten-free flour blend to cater to gluten-sensitive guests. Everyone deserves a slice of fall! Cocoa Swap: Use regular cocoa powder instead of black cocoa for the classic chocolate flavor if you can’t find the latter. The cupcakes will still be delicious! Texture Boost: Add a handful of chocolate chips or chopped nuts to the batter for added crunch and an unexpected twist with each bite. Pumpkin Lovers: Increase the canned pumpkin puree to 3/4 cup for a more pronounced pumpkin flavor that pairs beautifully with chocolate. Less Sweet: Feel free to reduce the sugar in the frosting by half; it will still be creamy and delicious while cutting down on sweetness. Spicy Kick: Introduce a pinch of cayenne pepper or ground ginger to the batter for a subtly spicy twist on these autumn delights. Boozy Touch: Infuse a hint of rum or bourbon in the frosting for an adult twist that can electrify your holiday gatherings. Frosting Fun: Experiment with adding peppermint extract to the cream cheese frosting for a festive holiday flavor that surprises the palate. Want to explore more decadent treats? Check out these delightful options like Brown Butter Chocolate and Salted Caramel Chocolate to expand your dessert repertoire. How to Store and Freeze Chocolate Pumpkin Cupcakes Airtight Container: Store cupcakes in an airtight container at room temperature for up to 3 days, ensuring they stay moist and fresh. Fridge Storage: For extended freshness, refrigerate the cupcakes for up to a week. Allow them to come to room temperature before serving for the best flavor. Freezing: Freeze un-frosted cupcakes in a sealed freezer bag for up to 3 months. Thaw them in the fridge overnight and frost just before serving. Reheating: If enjoying chilled leftovers, briefly microwave the cupcakes for about 10 seconds to bring back their warmth. Enjoy the delectable taste of chocolate pumpkin cupcakes any time! Make Ahead Options These Chocolate Pumpkin Cupcakes are a fantastic choice for meal prep, allowing you to enjoy the flavors of fall without the last-minute rush. You can bake the cupcakes up to 24 hours in advance; simply cool them completely before storing them in an airtight container to keep them moist and delicious. For the cream cheese frosting, prepare it up to 3 days ahead and refrigerate, but be sure to let it sit at room temperature for about 30 minutes before piping, as this helps maintain that creamy texture. When you’re ready to serve, frost your cupcakes and enjoy the perfect treat that’s just as delightful as if made fresh! Expert Tips for Chocolate Pumpkin Cupcakes • Room Temperature Ingredients: Ensure all wet ingredients are at room temperature to prevent a gummy texture in your cupcakes. • Dry Pumpkin Puree: Remember to dry the pumpkin thoroughly before adding it to the cream cheese frosting to avoid splitting and achieve the right consistency. • Avoid Overmixing: Mix the batter just until combined; overmixing can lead to dense chocolate pumpkin cupcakes instead of fluffy ones. • Piping Perfection: Use a piping bag fitted with a decorative tip for a beautiful finish on your frosting. If the frosting gets too soft, refrigerate briefly to firm it up. • Bake Test: Always perform the toothpick test to check for doneness. If it comes out clean, your cupcakes are ready to cool! • Flavor Variations: Feel free to customize by adding chocolate chips or chopped nuts for texture, maintaining that delicious balance of flavors in your chocolate pumpkin cupcakes. Chocolate Pumpkin Cupcakes Recipe FAQs What is the best way to select ripe pumpkins for this recipe? Absolutely! For achieving the best flavor in your Chocolate Pumpkin Cupcakes, I recommend using canned pumpkin puree, specifically Libby’s, known for its texture and taste. If using a fresh pumpkin, choose one that’s firm and heavy, without dark spots or blemishes. When you cut it open, the flesh should be bright orange—this signal of ripeness ensures a sweet and flavorful addition to your cupcakes. How should I store Chocolate Pumpkin Cupcakes? To maintain their moistness, store your cupcakes in an airtight container at room temperature for up to 3 days. If you’d like them to stay fresh longer, they can be refrigerated for up to a week. Just remember to allow them to come to room temperature before serving to revive their delightful texture and flavor! Can I freeze Chocolate Pumpkin Cupcakes? Yes, you can! To freeze your cupcakes, first, ensure they are completely cooled and un-frosted. Place them in a sealed freezer bag or wrap them tightly in plastic wrap to prevent freezer burn, and they should keep for up to 3 months. When you’re ready to enjoy, simply thaw them in the fridge overnight, then frost them just before serving. What should I do if my frosting is too runny? If you find your pumpkin cream cheese frosting too runny, don’t worry; it’s an easy fix! Start by refrigerating the frosting for about 15-20 minutes to firm it up. If it’s still not holding its shape, gradually add in some more sifted powdered sugar until you reach the desired consistency. This way, you’ll end up with a fluffy, perfectly pipeable frosting for your cupcakes! Are Chocolate Pumpkin Cupcakes safe for people with gluten allergies? Yes, absolutely! To make these cupcakes gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. However, ensure the other ingredients are also certified gluten-free, especially the baking powder and vanilla extract, to keep them safe for your gluten-sensitive friends and family. Can I use different types of cocoa powder in this recipe? Yes, you can! This recipe calls for black cocoa powder for its rich chocolate flavor and dark color, but if you can’t find it, regular unsweetened cocoa powder works just as well. Just keep in mind that switching may slightly alter the flavor, but rest assured, your Chocolate Pumpkin Cupcakes will still be delicious! Decadent Chocolate Pumpkin Cupcakes to Wow Your Guests Indulge in Chocolate Pumpkin Cupcakes, a delightful treat combining rich chocolate and seasonal pumpkin flavors, perfect for fall gatherings. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 19 minutes minsCooling Time 5 minutes minsTotal Time 44 minutes mins Servings: 12 cupcakesCourse: DessertCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cupcakes1/4 cup Unsalted Butter Adds moisture and richness; ensure butter is softened for easy creaming.3/4 cup Granulated White Sugar Provides sweetness and helps create a fluffy texture; can substitute with light brown sugar for a hint of caramel flavor.1 whole Egg Contributes to structure and moisture; use at room temperature for best results.1 whole Egg Yolk Contributes to structure and moisture; use at room temperature for best results.1 tsp Vanilla Extract Enhances flavor; consider using pure vanilla for a richer taste.1/4 cup Whole Milk Adds moisture and helps with batter consistency; substitute with buttermilk for a tangy flavor.1/4 cup Sour Cream Keeps cupcakes moist; yogurt can be used as a substitute.1/2 cup Canned Pumpkin Puree Adds moisture and flavor; use Libby’s canned pumpkin for best texture.1 cup All-Purpose Flour Provides structure; can substitute with gluten-free flour blend.1/4 cup Black Cocoa Powder Contributes rich chocolate flavor and dark color; regular cocoa powder can be used but will alter the flavor.2 1/2 tsp Pumpkin Pie Spice Adds warmth and spice; can also blend individual spices like cinnamon, nutmeg, and ginger.1/2 tsp Baking Powder Leavening agent for rising; ensure it is fresh for good results.1/2 tsp Baking Soda Helps the cupcakes to rise, working with the acidity of the sour cream.1/4 tsp Salt Balances sweetness and enhances flavors.For the Frosting1/2 cup Canned Pumpkin Puree Must be dried to 1/4 cup (45 g); this step is crucial for avoiding frosting split.1 cup Unsalted Butter Creates a fluffy base for the frosting; ensure it is softened.4 oz Cold Cream Cheese Adds creaminess and tang; use cold to prevent a runny consistency.2 tsp Pumpkin Pie Spice Flavors the frosting.3 cups Powdered Sugar Sweetens the frosting and helps to thicken it; sift before adding to avoid lumps. Equipment mixing bowlElectric Mixermuffin panCupcake LinersPiping Bag Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners.In a mixing bowl, cream softened unsalted butter and granulated sugar until light and fluffy, about 1-2 minutes.Beat in the egg, egg yolk, and vanilla extract into the creamed mixture for another minute.Gradually mix in whole milk, sour cream, and canned pumpkin puree until the mixture is smooth.In a separate bowl, whisk together all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.Gradually add the dry mix into the wet ingredients, mixing on low speed until a smooth batter forms.Evenly distribute the batter into the liners, filling each about 3/4 full.Bake for 17-19 minutes, check doneness with a toothpick, and cool in the pan for 5 minutes before transferring to a wire rack.Prepare the frosting by drying the pumpkin puree to 1/4 cup and beating it with softened butter, cream cheese, pumpkin pie spice, and sifted powdered sugar until creamy.Frost the cooled cupcakes using a piping bag fitted with a decorative tip. Nutrition Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 1000IUVitamin C: 1mgCalcium: 40mgIron: 1mg NotesEnsure all wet ingredients are at room temperature for best results. Remember to dry the pumpkin thoroughly before adding it to the cream cheese frosting to avoid splitting. Tried this recipe?Let us know how it was!
