Name: Chocolate Pumpkin Cupcakes: Fall’s Irresistible Treat
Prep time: 20 min
Cook time: 19 min
Total time: 44 min
Ingredients: 1 cup Unsalted Butter (softened); 1 cup Granulated White Sugar; 1 large Egg (at room temperature); 1 large Egg Yolk; 1 teaspoon Vanilla Extract; 1 cup Whole Milk (at room temperature); 1/2 cup Sour Cream; 1 cup Canned Pumpkin Puree (Libby’s recommended); 1 1/2 cups All-Purpose Flour (sifted); 1/2 cup Black Cocoa Powder (or regular cocoa); 1 teaspoon Pumpkin Pie Spice; 1 teaspoon Baking Powder; 1/2 teaspoon Baking Soda; 1/2 teaspoon Salt; 1/4 cup Canned Pumpkin Puree (dried); 1/2 cup Unsalted Butter (softened); 8 oz Cream Cheese (cold); 1 teaspoon Pumpkin Pie Spice; 2 cups Powdered Sugar (add gradually)

As the first hint of autumn whispers through the trees, I can’t help but crave something comforting and sweet. Enter these delightful Chocolate Pumpkin Cupcakes, a harmonious blend of rich chocolate and the warm spices of fall. With their moist texture and topped with a luscious cream cheese frosting, they’re not just a treat; they’re a celebration of the season. These cupcakes are perfect for moments when you want to impress at gatherings or simply indulge in some well-deserved comfort food. Plus, they’re surprisingly easy to whip up! So, are you ready to bake a batch that’s sure to fill your kitchen with cozy aromas and smiles?

Why Are These Cupcakes a Must-Try?

Irresistible Flavor: The combination of rich chocolate and warm pumpkin spices creates a decadent treat that celebrates fall flavors in every bite.

Easy to Make: With simple ingredients and straightforward steps, you can impress family and friends without feeling overwhelmed.

Versatile Frosting: The fluffy cream cheese frosting complements the cupcakes perfectly, and you can easily adapt it with different spices for a unique twist.

Crowd-Pleaser: These cupcakes are perfect for gatherings, making them a sure hit at parties or holiday celebrations.

Satisfying Texture: Enjoy a moist, tender crumb paired with a creamy frosting that melts in your mouth, ensuring every bite is delightful. Don’t forget to check out our other fall favorites like Chewy Pumpkin Cookies for more seasonal inspiration!

Chocolate Pumpkin Cupcake Ingredients

• Here’s everything you need to create these delicious Chocolate Pumpkin Cupcakes!

For the Cupcake Batter

Unsalted Butter – Adds richness and moisture; ensure it’s softened for easy blending.
Granulated White Sugar – Provides sweetness and contributes to the tender texture.
Egg – Enhances richness; use at room temperature for better mixing.
Egg Yolk – Adds additional richness and structure to the cupcakes.
Vanilla Extract – Elevates the flavors, creating a deeper taste profile.
Whole Milk – Acts as a binding agent; make sure it’s at room temperature.
Sour Cream – Keeps the cupcakes moist while adding a slight tang; also improves texture.
Canned Pumpkin Puree – The star of the show, keeping the cupcakes beautifully moist—Libby’s is recommended for the best outcome.
All-Purpose Flour – Provides the necessary structure; sift before measuring for maximum airiness.
Black Cocoa Powder – Imparts a rich chocolate flavor and a dark, decadent color; regular cocoa can be substituted.
Pumpkin Pie Spice – A warm blend of spices that brings fall flavors directly into the batter.
Baking Powder & Baking Soda – These leavening agents help the cupcakes rise perfectly.
Salt – Balances sweetness and enhances the overall flavor.

For the Frosting

Canned Pumpkin Puree – Needs to be dried to achieve the perfect consistency for the frosting.
Unsalted Butter – Must be softened to create a light and fluffy texture.
Cream Cheese – Adds a tangy creaminess; keep cold to avoid a soupy frosting.
Pumpkin Pie Spice – Mirrors the spices in the cupcakes for a harmonious flavor experience.
Powdered Sugar – Sweetens and textures the frosting; add gradually until fluffy.

These ingredients combined create a symphony of flavors that truly defines Chocolate Pumpkin Cupcakes, a delightful box of seasonal happiness!

Step‑by‑Step Instructions for Chocolate Pumpkin Cupcakes

Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Line a cupcake pan with paper liners to ensure the cupcakes release easily after baking. As you prepare, take a moment to gather all your ingredients, ensuring they are at room temperature for the best mixing results.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using a hand mixer on medium speed for 1-2 minutes. You’re aiming for a light and fluffy texture that’s pale in color. This step is crucial as it helps create the tender crumb of your Chocolate Pumpkin Cupcakes.

Step 3: Add Eggs and Vanilla
Once your butter and sugar are well combined, add in the egg, the egg yolk, and the vanilla extract. Beat the mixture on medium speed until it’s fully integrated and smooth. The mixture should appear light and airy, which indicates it’s ready for the next ingredients.

Step 4: Mix in Wet Ingredients
Next, pour in the whole milk, sour cream, and canned pumpkin puree. Gently mix everything together with a spatula until fully incorporated. Make sure there are no lumps; the batter should have a smooth consistency, which will contribute to the moistness of your Chocolate Pumpkin Cupcakes.

Step 5: Sift and Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. Sifting ensures the dry ingredients are evenly distributed and helps eliminate lumps. Gradually add this dry mixture to the wet batter, folding it in gently until just combined to avoid overmixing.

Step 6: Fill the Cupcake Liners
Spoon the batter into your prepared cupcake liners, filling each about 3/4 full. This allows room for the cupcakes to rise without overflowing. As you fill them, take a moment to appreciate the rich chocolatey color of the batter, hinting at the delicious Chocolate Pumpkin Cupcakes to come.

Step 7: Bake the Cupcakes
Place the filled cupcake pan into the preheated oven and bake for 17-19 minutes. Keep an eye on them; they’re done when a toothpick inserted in the center comes out clean. The tops should have a slight dome and look set, a perfect signal that they’re ready to cool.

Step 8: Cool the Cupcakes
After baking, allow the cupcakes to cool in the pan for about 5 minutes. This helps them set further. Then, gently transfer them to a wire rack to cool completely. It’s crucial to let them cool thoroughly before frosting, as warmth may melt your cream cheese frosting.

Step 9: Prepare the Frosting
For the frosting, first, dry the canned pumpkin puree on paper towels until it reduces to about 1/4 cup. In a medium bowl, beat the softened butter with a hand mixer until pale and fluffy. This ensures a light texture for your frosting that will beautifully complement your Chocolate Pumpkin Cupcakes.

Step 10: Mix Together Cream Cheese and Spices
Once the butter is fluffy, add cold cream cheese to the mixing bowl. Beat this mixture until smooth, then incorporate the dried pumpkin puree and pumpkin pie spice. Mix until everything is well combined, ensuring the flavors meld together perfectly.

Step 11: Add Powdered Sugar
Gradually add powdered sugar to the creamy mixture, continuing to beat until you achieve a fluffy consistency. This step is essential for the perfect texture in your frosting. Depending on your taste, adjust the sweetness by adding more sugar until it reaches your desired flavor profile.

Step 12: Frost and Serve
Once your cupcakes have cooled completely, pipe or spread the luscious cream cheese frosting generously on top of each one. Feel free to decorate them with a sprinkle of extra pumpkin pie spice or chocolate shavings for a festive touch. These Chocolate Pumpkin Cupcakes are now ready to be shared and enjoyed!

Chocolate Pumpkin Cupcakes Variations

Feel free to let your creativity shine by customizing these delightful cupcakes to suit your taste preferences!

Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend for a tasty alternative without sacrificing flavor.
Dairy-Free: Use coconut oil or dairy-free butter and almond milk instead of butter and whole milk for a delicious, dairy-free version.
Rich Chocolate Burst: Add a 1/2 cup of semi-sweet chocolate chips to the batter for an extra chocolatey surprise that helps the moistness shine.
Nutty Texture: Incorporate 1/3 cup of finely chopped walnuts or pecans into the batter for added crunch and a delightful twist.
Maple Twist: Replace the vanilla extract with maple extract to give your cupcakes a warm, fall feel that pairs perfectly with pumpkin.
Spiced Up: Boost the spice factor by adding a pinch of ginger or cardamom to the batter for an extra layer of warmth and flavor that dances on your palate.
Frosting Variation: Create a pumpkin spice whipped cream topping instead of cream cheese frosting if you’re in the mood for something lighter yet equally enchanting.
Chocolate Cream Filling: Hollow out a small portion from the center of each cupcake and fill it with a rich chocolate ganache before applying the frosting for an indulgent treat that surprises with every bite!

For even more inspiration, don’t miss our recipe for Chewy Chocolate Chip Cookies to complement your fall baking! Each of these variations adds a unique twist, making these Chocolate Pumpkin Cupcakes a wonderfully adaptable treat.

Expert Tips for Chocolate Pumpkin Cupcakes

Use Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing and a tender crumb in your Chocolate Pumpkin Cupcakes.
Don’t Overmix the Batter: Stir the dry ingredients into the wet mix just until combined to prevent tough cupcakes. Overmixing can lead to a dense texture.
Check for Doneness Early: Start checking your cupcakes at 17 minutes by inserting a toothpick. They’re ready when it comes out clean—don’t wait too long to avoid dryness.
Cool Completely Before Frosting: Allow cupcakes to cool fully on a wire rack before frosting. This ensures that the cream cheese frosting stays fluffy and doesn’t melt off.
Store Properly for Freshness: Keep leftovers in an airtight container in the fridge for up to three days. Allow them to return to room temperature for a better taste before serving.

What to Serve with Chocolate Pumpkin Cupcakes?

As the warmth of freshly baked cupcakes fills your home, consider these delightful pairings that elevate your baking experience to new heights.

Spiced Chai Tea: The warm spices in chai beautifully complement the pumpkin flavors, creating a cozy autumnal experience.
Creamy Vanilla Ice Cream: A scoop of vanilla ice cream adds a cool and creamy contrast to the rich, moist cupcakes—pure bliss in every bite.
Maple Pecan Pie: For a touch of indulgence, pair these cupcakes with a slice of maple pecan pie for a sweet, nutty crunch that sings of fall.
Hot Apple Cider: A mug of warm apple cider enhances the festive atmosphere, making it the perfect drink to enjoy alongside your cupcakes.
Chocolate Ganache Drizzle: Elevate your cupcakes by drizzling rich chocolate ganache on top; the extra layer of decadence is irresistible.
Roasted Vegetable Salad: A fresh salad with roasted seasonal veggies cuts through the sweetness, balancing your meal for a harmonious dining experience.
Pumpkin Spice Latte: For coffee lovers, sip on a pumpkin spice latte; it harmonizes wonderfully with the flavors of the cupcakes.
Ginger Snap Cookies: The spiciness and crunch of ginger snaps make for a delightful contrast, creating a lovely textured dessert table.
Pecan Milkshake: A nutty pecan milkshake is an unexpected delight, bringing together dessert elements in a creamy, sip-worthy treat.

Let these pairings complement your Chocolate Pumpkin Cupcakes, turning your baking into a heartfelt celebration of flavors!

How to Store and Freeze Chocolate Pumpkin Cupcakes

Fridge: Store the cupcakes in an airtight container for up to 3 days. This keeps them moist and fresh; let them sit at room temperature for a few minutes before serving for the best taste experience.

Freezer: If you’d like to freeze them, wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag; they can be kept for up to 3 months. Thaw in the fridge overnight before enjoying.

Frosting Storage: If you have leftover cream cheese frosting, store it in the fridge in an airtight container for up to 5 days. Re-whip before using if it thickens.

Reheating: For a warm treat, reheat cupcakes in the microwave for about 10-15 seconds, ensuring they’re not heated too long to maintain their delicious texture.

Make Ahead Options

These Chocolate Pumpkin Cupcakes are a perfect candidate for meal prep, allowing you to save time and enjoy freshly baked goodness when you need it! You can prepare the cupcake batter up to 24 hours in advance; simply store it in an airtight container in the refrigerator to keep it fresh. Additionally, the cupcakes themselves can be baked and stored for up to 3 days in an airtight container at room temperature. For the cream cheese frosting, whip it up a day ahead and refrigerate, ensuring you let it come to room temperature before piping. When you’re ready to enjoy, frost the cooled cupcakes for delightful, homemade treats that taste just as incredible as if they were baked fresh!

Chocolate Pumpkin Cupcakes Recipe FAQs

What type of pumpkin should I use for these cupcakes?
Absolutely! I recommend using canned pumpkin puree, specifically Libby’s, for the best consistency and flavor. Fresh pumpkin can be used, but it needs to be cooked down and blended well to achieve the needed smoothness.

How should I store leftover cupcakes?
The best way to keep your Chocolate Pumpkin Cupcakes fresh is to store them in an airtight container in the refrigerator for up to 3 days. Allow them to sit at room temperature for a bit before serving, as this enhances the flavor and texture.

Can I freeze Chocolate Pumpkin Cupcakes?
Yes, you can! To freeze, wrap each cupcake tightly in plastic wrap and place them into a freezer-safe bag. They can stay frozen for up to 3 months. Just remember to thaw them in the fridge overnight before enjoying, and they will taste just as fresh!

What can I do if my cupcakes turn out dry?
If your cupcakes come out dry, there are a few things to consider. First, ensure you don’t overmix the batter, as this can lead to a dense texture. Check baking times carefully; cupcakes are done when a toothpick comes out clean. Finally, remember always to measure ingredients accurately, especially dry ones—sifted flour can cause variations in the batter.

Is this recipe suitable for those with dietary restrictions?
If you’re concerned about allergies or dietary preferences, you can make some substitutions. For a dairy-free version, use almond or oat milk instead of whole milk and a dairy-free butter in the frosting. Additionally, ensure that all your baking powder is gluten-free if gluten is an issue for you.

How can I adjust the sweetness of the frosting?
Very! You can easily modify the sweetness of your cream cheese frosting by adding more or less powdered sugar according to your taste preferences. Start with the suggested amount and taste-test as you mix in more until it reaches your desired sweetness level.