As the leaves turn golden and the air grows crisp, I find myself reminiscing about the warmth of home and the scents of baking wafting through the kitchen. One of my favorite seasonal treats to whip up are these Chocolate Pumpkin Cupcakes. They blend rich cocoa with the comforting essence of pumpkin, making them a delightful twist on traditional fall flavors. These cupcakes are not only simple to prepare but also a sure way to bring smiles to faces at any gathering. Plus, they’re a fantastic way to elevate your homemade dessert game while staying away from the fast-food habits that can seep into our busy lives. Are you ready to make your kitchen feel like a cozy autumn escape? Let’s dive into this scrumptious recipe together!
Why Are Chocolate Pumpkin Cupcakes Irresistible?
Unique Twist: Combining chocolate and pumpkin creates a harmonious balance of flavors that’s nothing short of extraordinary.
Easy to Make: With straightforward steps, these cupcakes are perfect for bakers of all skill levels, ensuring a delightful experience.
Crowd-Pleaser: Their rich taste and eye-catching frosting make them a hit at parties or family gatherings.
Versatile Option: Enjoy them as a festive dessert or a comforting treat any day—you can’t go wrong!
Time-Saving Delight: In just 48 minutes, you’ll have a dozen of these delectable cupcakes ready to share or savor alone.
Get inspired by the flavors of fall with these Chocolate Pumpkin Cupcakes that will soon become a seasonal favorite!
Chocolate Pumpkin Cupcake Ingredients
• Get ready to create a delightful fall treat!
For the Cupcake Batter
- Unsalted Butter – ¼ cup (56 g), softened; this adds richness and moisture to the cupcakes.
- Granulated White Sugar – ¾ cup (150 g); provides sweetness and helps create a tender texture.
- Egg – 1, at room temperature; essential for binding and giving structure.
- Egg Yolk – 1, at room temperature; adds extra richness to the batter.
- Vanilla – 1 tsp; infuses warm flavor to balance the chocolate.
- Whole Milk – ¼ cup (60 ml), at room temperature; enhances the cupcake's moistness.
- Sour Cream – ¼ cup (62 g), at room temperature; contributes to a tender crumb and rich flavor.
- Canned Pumpkin Puree – ½ cup (122 g), Libby's canned pumpkin; is the star ingredient that adds moisture and seasonal flavor.
- All-Purpose Flour – 1 cup (125 g), sifted; forms the base structure of the cupcakes.
- Black Cocoa Powder – ¼ cup + 2 tablespoon (30 g), sifted; gives a deep chocolate flavor and beautiful color.
- Pumpkin Pie Spice – 2 ½ tsp; combines cinnamon and nutmeg for a warm spice blend.
- Baking Powder – ½ tsp; provides lift to the cupcakes.
- Baking Soda – ½ tsp; works with the acid in sour cream for leavening.
- Salt – ¼ tsp; enhances flavors and balances sweetness.
For the Frosting
- Dried Canned Pumpkin Puree – ½ cup (122 g) reduced to ¼ cup (45 g), Libby's canned pumpkin; intensifies the pumpkin flavor in the frosting.
- Unsalted Butter – 1 cup (224 g), softened; creates a creamy and smooth frosting base.
- Cream Cheese – 4 oz (113 g), cold; adds a tangy flavor and creamy texture.
- Pumpkin Pie Spice – 2 tsp; infuses the frosting with cozy, autumn spices.
- Powdered Sugar – 3 cups (390 g), sifted; sweetens and stabilizes the frosting.
These Chocolate Pumpkin Cupcakes will be your go-to treat for the season, bringing joy and warmth to your kitchen!
Step‑by‑Step Instructions for Chocolate Pumpkin Cupcakes
Step 1: Preheat the Oven
Begin by preheating your oven to 350 degrees F (175 degrees C). While it heats up, line a standard 12-cup cupcake pan with festive cupcake liners. This step ensures your cupcakes rise beautifully and have a lovely presentation when ready to serve.
Step 2: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together ¼ cup of softened unsalted butter and ¾ cup of granulated sugar. Beat these ingredients for about 1–2 minutes until they become light and fluffy, creating a wonderful base for your Chocolate Pumpkin Cupcakes.
Step 3: Add Eggs and Vanilla
Next, add 1 egg, 1 egg yolk, and 1 teaspoon of vanilla extract to the butter-sugar mixture. Mix on medium speed for about 1 minute, or until the mixture is pale in color and smooth—this will add richness to your batter.
Step 4: Incorporate Dairy and Pumpkin
Now, mix in ¼ cup of whole milk, ¼ cup of sour cream, and ½ cup of canned pumpkin puree. Blend these ingredients together until just combined, ensuring the batter is moist and infused with that delicious pumpkin flavor that makes these cupcakes so special.
Step 5: Combine Dry Ingredients
In a separate small bowl, whisk together 1 cup of sifted all-purpose flour, ¼ cup plus 2 tablespoons of sifted black cocoa powder, 2 ½ teaspoons of pumpkin pie spice, ½ teaspoon each of baking powder and baking soda, and ¼ teaspoon of salt. This dry mix forms the backbone of your Chocolate Pumpkin Cupcakes, bringing together all the flavors.
Step 6: Mix Dry and Wet Ingredients
Gradually add the dry ingredients into the wet ingredients, mixing until the batter is smooth and well-combined. You want to achieve a lovely consistency with no lumps—this batter is creamy and rich, perfect for fluffy cupcakes.
Step 7: Portion the Batter
Evenly divide the cupcake batter among the prepared liners, filling each about ¾ full for ideal rising. This will give your Chocolate Pumpkin Cupcakes enough room to puff up beautifully while baking, creating that delightful dome shape.
Step 8: Bake to Perfection
Place the cupcake pan in the preheated oven and bake for 17–19 minutes. To test for doneness, insert a toothpick in the center; if it comes out clean, they’re ready! The aroma of chocolate and pumpkin will fill your kitchen, making it hard to resist.
Step 9: Cool the Cupcakes
Once baked, remove the pan from the oven and let the cupcakes cool in the pan for about 5 minutes. Afterward, gently transfer them to a wire cooling rack to cool completely. This cooling step is essential for perfect frosting application.
Step 10: Prepare the Dried Pumpkin
For the frosting, measure out ½ cup of canned pumpkin puree. Spread it onto a plate and pat it dry with paper towels until you have a concentrated ¼ cup. This dried pumpkin will intensify the flavor of your frosting, making it irresistibly delicious.
Step 11: Beat the Butter
In a medium mixing bowl, beat 1 cup of softened unsalted butter with an electric mixer on high until it becomes pale and fluffy, about 5–10 minutes. This creates the perfect base for your frosting and adds a rich, buttery flavor to your Chocolate Pumpkin Cupcakes.
Step 12: Mix in Cream Cheese
Add in 4 ounces of cold cream cheese to the butter mixture. Continue mixing on medium speed until integrated and smooth. This addition gives your frosting a delightful tang and creamy texture that perfectly complements the pumpkin cupcakes.
Step 13: Add Pumpkin and Spices
To the butter-cream cheese mixture, add your dried pumpkin puree and 2 teaspoons of pumpkin pie spice. Mix until well combined; the sweetness and warm spices will evoke the essence of fall in your frosting, bringing your Chocolate Pumpkin Cupcakes to life.
Step 14: Gradually Add Sugar
Gradually incorporate 3 cups of sifted powdered sugar, one cup at a time, mixing between each addition. Continue mixing until the frosting is light and fluffy—this should take about 1–2 minutes. The frosting should be rich enough to hold its shape when piped onto your cupcakes.
Step 15: Frost and Serve
Transfer the fluffy pumpkin frosting into a piping bag fitted with a decorative tip. Once the cupcakes are completely cool, pipe a generous swirl of frosting onto each one. Relish in the anticipation as you prepare to share these delightful Chocolate Pumpkin Cupcakes with family and friends!
Chocolate Pumpkin Cupcake Variations
Feel free to explore these fabulous variations that can elevate your Chocolate Pumpkin Cupcakes into delightful personal creations!
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a delicious alternative.
- Vegan: Use flax eggs in place of the egg and egg yolk, switch to a non-dairy milk, and replace the butter with coconut oil.
- Spicy Delight: Add a pinch of cayenne pepper to the batter for a surprising kick that beautifully complements the sweetness of the cupcakes.
- Nutty Addition: Fold in ½ cup of toasted walnuts or pecans for extra crunch and a delightful earthy flavor.
- Chocolate Chips: Mix in ½ cup of dark chocolate chips to the batter for a rich, gooey surprise with every bite.
Embrace the fragrances of autumn as you bake, and don’t hesitate to adjust flavors or ingredients to suit your family’s tastes. If you’re looking for more delicious fall treats, check out these Pumpkin Spice Muffins and Apple Cinnamon Cupcakes for festive inspiration!
Expert Tips for Chocolate Pumpkin Cupcakes
Room Temperature Ingredients: Make sure your butter, eggs, milk, and sour cream are all at room temperature. This helps create a smooth batter and ensures even baking.
Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense, tough cupcakes instead of the light and fluffy Chocolate Pumpkin Cupcakes you're aiming for.
Use Fresh Pumpkin Pie Spice: For the best flavor, use fresh pumpkin pie spice. Alternatively, you can make your own blend with equal parts cinnamon, nutmeg, and ginger to bring out fall's warm essence.
Cool Completely: Allow the cupcakes to cool completely before frosting. This prevents the frosting from melting and helps it maintain its beautiful shape.
Try Different Toppings: For added flair, consider garnishing your cupcakes with chocolate shavings, chopped nuts, or even a dust of cocoa powder for an extra touch of sweetness.
What to Serve with Chocolate Pumpkin Cupcakes?
As you savor the rich flavors of these delightful cupcakes, it’s time to think about how to round out your autumn-inspired menu!
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Spiced Hot Cider: A warm cup of spiced apple cider embraces the cozy essence of fall, perfectly complementing the pumpkin flavors.
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Creamy Vanilla Ice Cream: The smooth, rich creaminess of vanilla ice cream adds a refreshing contrast to the cupcakes, making each bite even sweeter.
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Salted Caramel Sauce: Drizzling a bit of salted caramel sauce enhances the chocolate and pumpkin profile, providing a luscious indulgence that will leave you craving more.
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Maple Pecan Scones: These golden treats add a crunchy texture and their nutty flavor complements the spice in the cupcakes, perfect for a festive afternoon tea.
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Candied Ginger and Nut Medley: A sprinkle of candied ginger and mixed nuts introduces a delightful crunch and spiced warmth, elevating the overall tasting experience.
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Pumpkin Spice Latte: Indulge in a cup of this creamy coffee drink for a sweet pairing that echoes the flavors of your cupcakes, enhancing the autumn mood.
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Roasted Fall Vegetables Salad: A light and flavorful salad with roasted brussels sprouts and butternut squash balances the sweetness of the cupcakes, creating harmony on your plate.
How to Store and Freeze Chocolate Pumpkin Cupcakes
Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days to retain their moistness and flavor.
Fridge: If frosted, keep the cupcakes in the fridge for up to 5 days. Cover them lightly to prevent the frosting from hardening while preserving the delicious pumpkin spice flavor.
Freezer: Freeze unfrosted cupcakes in a single layer on a baking sheet for 1-2 hours, then transfer to an airtight container or freezer bag. They’ll stay fresh for up to 3 months!
Reheating: To enjoy frozen cupcakes, let them thaw in the fridge overnight. Reheat in the microwave for about 10-15 seconds for a warm, comforting treat.
Make Ahead Options
These Chocolate Pumpkin Cupcakes are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by mixing it, covering it tightly, and refrigerating. Additionally, you can bake the cupcakes a day ahead; just store them in an airtight container to keep them moist and fresh. For the frosting, make it up to 3 days ahead and refrigerate it. Before serving, let the frosting sit at room temperature for about 30 minutes to soften, then pipe it onto the cooled cupcakes for a delightful finish. With these make-ahead options, you’ll save precious time while still serving up an indulgent homemade treat!
Chocolate Pumpkin Cupcakes Recipe FAQs
What type of pumpkin puree should I use?
Absolutely! I recommend using Libby’s canned pumpkin puree for its rich flavor and consistent texture. Avoid pumpkin pie filling, as it has added sugars and spices that can affect the final taste of your cupcakes.
How should I store leftovers?
For unfrosted Chocolate Pumpkin Cupcakes, store them in an airtight container at room temperature for up to 2 days. If you’ve already frosted them, place the cupcakes in the fridge for about 5 days to keep the frosting fresh and delicious.
Can I freeze Chocolate Pumpkin Cupcakes?
Yes, you can! For freezing, chill unfrosted cupcakes in a single layer on a baking sheet in the freezer for 1-2 hours. Then, transfer them to an airtight container or freezer bag. They’ll stay delicious for up to 3 months. When you’re ready to indulge, simply thaw them in the fridge overnight and reheat in the microwave for 10-15 seconds.
Why are my cupcakes dense rather than fluffy?
Very! If your Chocolate Pumpkin Cupcakes turn out dense, it might be due to overmixing the batter or using ingredients that are too cold. Ensure all ingredients are at room temperature and mix until just combined—this will help keep your cupcakes light and airy.
Are these cupcakes suitable for people with allergies?
While I formulate my Chocolate Pumpkin Cupcakes with traditional ingredients, they may not be suitable for those with dairy or gluten allergies. You can substitute dairy-free butter and almond milk as alternatives and use a gluten-free flour blend to make them more inclusive. However, always check labels to ensure they meet your specific dietary needs.
How do I know when my cupcakes are done baking?
To check if your cupcakes are baked to perfection, insert a toothpick into the center of one. If it comes out clean or with just a few moist crumbs, they’re ready! Aim for a bake time of 17-19 minutes, and keep an eye on them to avoid overbaking.
Indulge in Rich Chocolate Pumpkin Cupcakes You'll Love
Equipment
- Electric Mixer
- Cupcake pan
- mixing bowls
- whisk
- Piping bag
- Measuring cups
- Measuring Spoons
Ingredients
For the Cupcake Batter
- ¼ cup Unsalted Butter softened
- ¾ cup Granulated White Sugar
- 1 Egg at room temperature
- 1 Egg Yolk at room temperature
- 1 teaspoon Vanilla
- ¼ cup Whole Milk at room temperature
- ¼ cup Sour Cream at room temperature
- ½ cup Canned Pumpkin Puree Libby's canned pumpkin
- 1 cup All-Purpose Flour sifted
- ¼ + 2 tablespoon Black Cocoa Powder sifted
- 2 ½ teaspoon Pumpkin Pie Spice
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
For the Frosting
- ½ cup Dried Canned Pumpkin Puree reduced to ¼ cup
- 1 cup Unsalted Butter softened
- 4 oz Cream Cheese cold
- 2 teaspoon Pumpkin Pie Spice
- 3 cups Powdered Sugar sifted
Instructions
Cupcake Preparation
- Preheat your oven to 350 degrees F (175 degrees C) and line a standard 12-cup cupcake pan with festive cupcake liners.
- Cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
- Add the egg, egg yolk, and vanilla to the mixture and mix until pale and smooth.
- Incorporate milk, sour cream, and pumpkin puree. Blend until just combined.
- In a separate bowl, whisk the flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt together.
- Gradually mix the dry ingredients into the wet ingredients until smooth.
- Divide the batter evenly among the lined cupcake wells, filling each ¾ full.
- Bake in the preheated oven for 17-19 minutes, until a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting Preparation
- Prepare the dried pumpkin puree by measuring and drying it until concentrated.
- Beat the softened butter until pale and fluffy in a medium bowl.
- Mix in the cream cheese until smooth.
- Add the dried pumpkin and pumpkin pie spice, mixing until well combined.
- Gradually add the sifted powdered sugar until the frosting is light and fluffy.
- Pipe the frosting onto the cooled cupcakes and enjoy!
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