As I stood in my cozy kitchen, the aroma of warm spices mingling with the rich scent of chocolate filled the air, instantly transporting me to autumn days of yesteryears. This recipe for Chocolate Pumpkin Cupcakes is where nostalgia dances with indulgence, making it the perfect treat to enjoy with family and friends. Not only are these cupcakes a quick bake that anyone can master, but they also add a delightful twist to your dessert table that will impress even the pickiest eaters. With their moist texture and creamy frosting, every bite feels like a warm hug on a chilly day. Who wouldn't crave that? So, are you ready to whip up these marvelous little morsels and bring a bit of seasonal magic to your home?
Why You'll Crave These Cupcakes!
Moist and Delectable: These Chocolate Pumpkin Cupcakes are incredibly moist, thanks to the pumpkin puree, elevating your baking game and keeping things deliciously decadent.
Holiday Vibes: Perfect for fall gatherings, they bring seasonal flavors that everyone will love, making them a hit at any dinner party or celebration.
Easy and Quick: With just 30 minutes of prep time, you’ll have a batch ready to enjoy in no time. No complicated techniques here!
Frosting Perfection: The cream cheese frosting adds a rich contrast to the chocolate base, creating a delightful balance that’s simply irresistible.
Versatile Treat: Whether you're hosting a Halloween party or simply want to indulge, these cupcakes make every occasion feel special! Want more cozy recipes? Check out my Pumpkin Spice Latte for a perfect pairing!
Chocolate Pumpkin Cupcake Ingredients
• Dive into the delightful components of these Chocolate Pumpkin Cupcakes and let your baking adventure begin!
For the Cupcake Batter
- Unsalted butter – ¼ cup (56 g), softened for that perfect creamy texture.
- Granulated white sugar – ¾ cup (150 g) to sweeten with a lovely balance.
- Egg – 1, at room temperature; it helps in creating a fluffy batter.
- Egg yolk – 1, at room temperature for added richness.
- Vanilla extract – 1 tsp, because nothing beats the warm flavor it brings.
- Whole milk – ¼ cup (60 ml), at room temperature for a moist cupcake.
- Sour cream – ¼ cup (62 g), at room temperature to keep the cupcakes tender.
- Canned pumpkin puree – ½ cup (122 g), specifically Libby's for authentic pumpkin flavor.
- All-purpose flour – 1 cup (125 g), sifted to aerate your mixture.
- Black cocoa powder – ¼ cup + 2 tablespoon (30 g), sifted to give depth and a rich color.
- Pumpkin pie spice – 2 ½ tsp, to infuse that cozy autumn essence.
- Baking powder – ½ tsp, to help the cupcakes rise beautifully.
- Baking soda – ½ tsp, as a leavening agent to add fluffiness.
- Salt – ¼ tsp, enhancing all the delightful flavors.
For the Cream Cheese Frosting
- Canned pumpkin puree – ½ cup (122 g) dried to ¼ cup (45 g), Libby's is best here for maximum taste.
- Unsalted butter – 1 cup (224 g), softened to create a rich, creamy frosting.
- Cream cheese – 4 oz (113 g), cold, for that signature tanginess in the frosting.
- Pumpkin pie spice – 2 tsp, to echo the flavors in the cupcakes.
- Powdered sugar – 3 cups (390 g), sifted to ensure a smooth, light frosting.
Ready to bake these Chocolate Pumpkin Cupcakes? Let these ingredients lead you to pumpkin perfection!
Step‑by‑Step Instructions for Chocolate Pumpkin Cupcakes
Step 1: Preheat the Oven
Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). While the oven warms up, grab a standard cupcake pan and line it with 12 cupcake liners to ensure easy removal after baking. This sets the foundation for your delightful Chocolate Pumpkin Cupcakes!
Step 2: Cream the Base
In a large mixing bowl, cream together the softened unsalted butter and granulated white sugar using an electric mixer. Mix on medium speed for 1-2 minutes until the mixture is light and fluffy, creating a beautiful base for your chocolate batter. The sugar should start to dissolve, leaving you with a smooth blend.
Step 3: Add Eggs and Vanilla
Next, add one whole egg, the egg yolk, and the vanilla extract to your creamed mixture. Continue mixing for about 1 minute, until the ingredients are thoroughly combined and the mixture appears pale and smooth. This rich combination elevates the flavor profile of your Chocolate Pumpkin Cupcakes.
Step 4: Incorporate Wet Ingredients
Now, pour in the whole milk, sour cream, and canned pumpkin puree into the bowl. Mix on low speed until everything is fully combined and well blended, about 30 seconds. This will create a moist base for your cupcakes, adding that scrumptious pumpkin flavor.
Step 5: Sift the Dry Ingredients
In a separate small bowl, whisk together the sifted all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. Sifting these ingredients removes lumps and incorporates air, which is crucial for achieving the light, fluffy texture in your Chocolate Pumpkin Cupcakes.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing on low until the batter is smooth and cohesive. Take care not to overmix, as this can lead to denser cupcakes. The batter should be silky and thick, ready to fill those cupcake liners!
Step 7: Fill the Cupcake Liners
Using a spatula or a small scoop, evenly divide the batter among the cupcake liners, filling each about ¾ full. This allows for proper rising without overflow. You’ll want to see a nice, rich color starting to appear as the batter fills the liners.
Step 8: Bake the Cupcakes
Place your filled cupcake pan in the preheated oven and bake for 17-19 minutes. You'll know they’re done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. The aroma of chocolate and pumpkin will fill your kitchen!
Step 9: Cool the Cupcakes
Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire cooling rack to cool completely. This step ensures the moist Chocolate Pumpkin Cupcakes retain their fluffy texture without becoming soggy.
Step 10: Prepare the Pumpkin Puree
Measure out ½ cup of the canned pumpkin puree, spreading it evenly on a plate. Use paper towels to blot away excess liquid until it reduces to ¼ cup. This concentrated pumpkin will elevate your cream cheese frosting, adding depth to the flavor!
Step 11: Beat the Butter
In a medium bowl, beat the softened butter on high speed until it becomes pale in color and fluffy, which should take about 5-10 minutes. This step is crucial to creating a light frosting that pairs perfectly with the moist Chocolate Pumpkin Cupcakes.
Step 12: Add Cream Cheese
Next, incorporate the cold cream cheese into the whipped butter and mix until the two are well blended. You should achieve a creamy and smooth consistency that will add a delicious tang to your frosting, beautifully complementing the chocolate and pumpkin flavors.
Step 13: Combine with Pumpkin Puree and Spice
Add the dried pumpkin puree and pumpkin pie spice to the bowl and mix gently until combined. This blend will enhance the rich flavors in your frosting, bringing an aromatic warmth to the Chocolate Pumpkin Cupcakes you’ve just baked.
Step 14: Sweeten with Powdered Sugar
Gradually add the sifted powdered sugar while mixing on low speed. Continue to mix until the frosting is light, fluffy, and well combined. The texture should be spreadable yet thick enough to hold its shape when piped on top of your cupcakes.
Step 15: Prepare to Frost
Transfer the luscious cream cheese frosting to a piping bag fitted with your favorite decorative tip. This will help you create stunning designs on top of each cupcake, making them as beautiful to look at as they are to eat!
Step 16: Frost and Serve
Once your Chocolate Pumpkin Cupcakes are completely cooled, pipe a generous amount of frosting onto each cupcake. Swirl it up high for a beautiful finish! Now they’re ready to be enjoyed, serving up a warm taste of fall with every delightful bite.
Make Ahead Options
These Chocolate Pumpkin Cupcakes are perfect for busy weeknights when you want a tasty treat without the last-minute hustle! You can prepare the cupcake batter up to 24 hours in advance; simply cover it tightly and refrigerate. You can also bake the cupcakes ahead of time and store them in an airtight container at room temperature for up to 3 days. For the best quality, wait to frost until just before serving—this helps maintain the creamy texture of the cream cheese frosting. If you've already made the frosting, it can be stored in the fridge for up to 3 days as well, just give it a good stir or re-whip before piping onto the cooled cupcakes. Enjoy the time-saving benefits while delighting your loved ones with a deliciously flavored dessert!
Expert Tips for Chocolate Pumpkin Cupcakes
Moisture Matters: Always use room-temperature ingredients, especially the eggs and butter. This helps create a smooth batter that bakes evenly, ensuring your Chocolate Pumpkin Cupcakes are moist and delicious.
Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to denser cupcakes—definitely not the fluffy texture we want!
Proper Cooling: Allow your cupcakes to cool completely before frosting. This prevents the frosting from melting and ensures every bite is a lovely blend of creaminess and chocolaty goodness.
Pumpkin Preparation: Remove excess liquid from the pumpkin puree before adding it to both the cupcake and frosting. This small trick helps prevent sogginess in your Chocolate Pumpkin Cupcakes.
Piping Perfection: Use a piping bag fitted with a decorative tip for frosting. Not only does this look lovely, but it also allows you to control the amount of frosting on each cupcake.
What to Serve with Chocolate Pumpkin Cupcakes
As the savory aroma of these cupcakes fills your kitchen, consider how to round out your indulgent treat with delightful pairings that enhance every festive moment.
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Creamy Mashed Potatoes: Their buttery texture pairs beautifully with the sweetness of the cupcakes, offering every bite a savory balance that complements your autumn spread.
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Roasted Brussels Sprouts: The earthiness of roasted Brussels sprouts harmonizes elegantly with the rich chocolate flavor, adding a crisp contrast to your dessert.
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Apple Cider: A glass of spiced apple cider invigorates the senses, its bright acidity perfectly countering the dessert's sweetness while accentuating the warm spices.
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Pumpkin Soup: Cozy up your meal with a warm bowl of pumpkin soup. Its velvety texture echoes the pumpkin in the cupcakes, weaving a delightful seasonal theme throughout your dinner.
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Chai Latte: This spiced drink offers a warm hug of flavor, refreshing alongside the chocolate pumpkin cupcakes, making it a great pairing for a chilly afternoon.
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Pecan Pie: Nothing says fall like pecan pie! Its crunch and sweetness create a lovely contrast to the moist, fluffy cupcakes, making each bite feel like a celebration.
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Caramel Sauce: Drizzling warm caramel over your cupcakes introduces a luscious, gooey texture that adds decadence and enhances the spiced chocolate experience.
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Autumn Fruit Salad: Featuring fresh apples, pears, and pomegranate, this colorful medley brings a refreshing bite that beautifully offsets the richness of the cupcakes.
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Vanilla Ice Cream: Scoop some vanilla ice cream alongside to create a delightful contrast in temperature and flavor, elevating your chocolate pumpkin experience to new heights!
How to Store and Freeze Chocolate Pumpkin Cupcakes
Room Temperature: Keep unfrosted cupcakes in an airtight container at room temperature for up to 3 days. This ensures they stay moist and ready for indulgence.
Fridge: If you've frosted your Chocolate Pumpkin Cupcakes, store them in a covered container in the fridge for up to 5 days. Serve them chilled, or let them sit at room temperature for a bit before enjoying.
Freezer: For longer storage, freeze unfrosted cupcakes in an airtight container or bag for up to 3 months. When ready to enjoy, thaw them in the fridge overnight and frost them before serving.
Reheating: If you've stored your cupcakes in the fridge, you can gently warm them in the microwave for about 10-15 seconds. This brings back the fresh-baked taste, enhancing every delicious bite!
Chocolate Pumpkin Cupcake Variations
Feel free to let your creativity shine and customize these cupcakes to suit your taste buds!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for deliciously light cupcakes everyone can enjoy.
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Dairy-Free: Use coconut oil and almond milk instead of butter and milk. They will still be rich and moist!
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Vegan Delight: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoon water per egg) and use a plant-based butter alternative.
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Spice it Up: Add a pinch of cayenne or cinnamon to the batter for an unexpected warming kick. This adds an intriguing twist to the familiar flavors!
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Nutty Crunch: Fold in chopped walnuts or pecans into the batter before baking for added texture. This contrasts beautifully with the creaminess of the frosting.
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Frosting Variations: Swap cream cheese for mascarpone cheese in your frosting for a unique, rich flavor that will tantalize your taste buds.
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Chocolate Lovers: Use semi-sweet or dark chocolate cocoa powder instead of black cocoa for an extra chocolatey burst. It’s perfect for serious chocoholics!
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Boozy Cupcakes: Add a splash of bourbon or rum to your frosting for an adult twist. Just be mindful of the little ones around!
These variations can transform your cupcakes, making them perfect for your personal taste or dietary needs. If you’re looking for more seasonal delights, try pairing these cupcakes with a comforting Pumpkin Spice Latte or explore my recipe for Caramel Apple Muffins for a cozy fall treat!
Chocolate Pumpkin Cupcakes Recipe FAQs
What type of pumpkin puree should I use?
Absolutely! I recommend using Libby’s canned pumpkin puree for the best flavor and consistency. It has a rich and smooth texture that really enhances the taste of your Chocolate Pumpkin Cupcakes!
How do I store these cupcakes?
For unfrosted cupcakes, keep them in an airtight container at room temperature for up to 3 days. If they are frosted, place them in the fridge in a covered container for up to 5 days. Avoid letting them sit in warmer areas to maintain their delicious moisture.
Can I freeze Chocolate Pumpkin Cupcakes?
Very! To freeze unfrosted cupcakes, place them in an airtight container or freezer bag and store them for up to 3 months. When you're ready to enjoy, simply thaw them in the fridge overnight, then top them with frosting before serving. Remember to wrap them tightly to prevent freezer burn.
What if my cupcakes are too dense?
If you find your cupcakes are overly dense, ensure that you’re not overmixing the batter when incorporating the dry ingredients—stop mixing as soon as it’s combined! Additionally, using room-temperature ingredients can help achieve a fluffier texture, so be mindful of that during prep!
Are these cupcakes safe for pets?
It’s always better to be cautious! Chocolate is toxic to dogs (and many other pets), so it’s best to keep Chocolate Pumpkin Cupcakes out of their reach. For individuals with allergies, ensure to check the labels on your cream cheese and any additional toppings you might use.
Can I adjust these cupcakes for dietary restrictions?
Certainly! If you want to make them gluten-free, you can substitute regular flour with a gluten-free all-purpose flour blend. For a dairy-free option, consider using unsweetened applesauce or a dairy-free yogurt in place of dairy products, plus a dairy-free butter alternative for the frosting.
Indulge in Moist Chocolate Pumpkin Cupcakes This Fall
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.
- Cream together butter and sugar using an electric mixer on medium speed for 1-2 minutes.
- Add egg, yolk, and vanilla to the creamed mixture and mix for about 1 minute.
- Incorporate milk, sour cream, and pumpkin puree into the mixture and mix on low speed.
- Whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture while mixing on low until smooth.
- Fill cupcake liners about ¾ full with batter.
- Bake for 17-19 minutes, or until a toothpick comes out clean.
- Cool cupcakes in the pan for about 5 minutes before transferring to a wire rack.
- Prepare ½ cup pumpkin puree by blotting excess liquid until reduced to ¼ cup.
- Beat softened butter on high speed until pale and fluffy, about 5-10 minutes.
- Add cream cheese and mix until creamy and smooth.
- Mix in dried pumpkin puree and pumpkin pie spice gently.
- Gradually add powdered sugar while mixing on low speed until the frosting is fluffy.
- Transfer frosting to a piping bag fitted with a decorative tip.
- Frost cooled cupcakes and serve.
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