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Chocolate Pumpkin Cupcakes

Chocolate Pumpkin Cupcakes: Fall’s Irresistible Treat

Delight in these Chocolate Pumpkin Cupcakes, a perfect blend of rich chocolate and warm spices, topped with cream cheese frosting, perfect for autumn.
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Prep Time 20 minutes
Cook Time 19 minutes
Cooling Time 5 minutes
Total Time 44 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 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
Frosting
  • 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

Equipment

  • Cupcake Pan
  • Mixing Bowls
  • Hand Mixer
  • Spatula
  • Sifter
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Cream together softened butter and granulated sugar until light and fluffy.
  3. Add in egg, egg yolk, and vanilla extract, and mix until smooth.
  4. Mix in whole milk, sour cream, and canned pumpkin until fully incorporated.
  5. Sift together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt, then fold into wet batter.
  6. Fill the cupcake liners about 3/4 full and bake for 17-19 minutes.
  7. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack.
  8. Dry canned pumpkin puree on paper towels, then beat softened butter until pale and fluffy.
  9. Mix in cream cheese until smooth, then add dried pumpkin and pumpkin pie spice.
  10. Gradually add powdered sugar until the desired sweetness and consistency is achieved.
  11. Frost cooled cupcakes generously and enjoy!

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 25mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature. Store in an airtight container for freshness.

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