These Chocolate Pumpkin Cupcakes are the ultimate treat for anyone who loves the combination of rich chocolate and seasonal pumpkin spice. Imagine walking into a room filled with the warm aroma of freshly baked cupcakes, each one tempting you with its soft and fluffy texture. Pour yourself a cup of coffee, and take a bite of these moist delights topped with creamy pumpkin spice frosting. It’s a flavor experience that captures the essence of autumn, making it perfect for cozy fall gatherings or just a comforting treat at home. Baking these cupcakes is straightforward, so whether you’re a novice in the kitchen or an experienced baker, you’ll find joy in each step. So let’s get started on this delicious adventure that promises to impress your friends and family!
Why This Recipe Works
The combination of chocolate and pumpkin creates a uniquely decadent flavor profile that perfectly encapsulates autumn. When you take your first bite, the rich taste of chocolate mingles beautifully with the subtle earthiness of the pumpkin. At the same time, moisture from the pumpkin puree enhances the texture, making the cupcakes irresistibly soft and fluffy. If you’ve ever munched on traditional pumpkin treats, you know how delightful that texture can be! Furthermore, using a blend of spices not only heightens the flavor but also invokes feelings of warmth and nostalgia associated with fall treats, wrapping you in memories that feel just like home.
Why You’ll Love This Chocolate Pumpkin Cupcakes
You’ll absolutely adore these cupcakes because they offer a delightful blend of rich chocolate and comforting pumpkin spice, making them perfect for any occasion. Whether you’re celebrating a birthday, enjoying a holiday get-together, or just indulging on a Tuesday afternoon, they fit right in. Topped with creamy pumpkin spice frosting, they provide a visual and taste sensation that’s hard to resist. Each cupcake is not just a treat for your taste buds but also a beautiful presentation that draws everyone in. Plus, they are easy to prepare, which means they’re a fabulous choice for both novice and experienced bakers looking to impress.
Ingredients
For the Cupcakes:
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/4 cup (60 ml) whole milk, at room temperature
- 1/4 cup (62 g) sour cream, at room temperature
- 1/2 cup (122 g) canned pumpkin puree
- 1 cup (125 g) all-purpose flour, sifted
- 1/4 cup + 2 tbsp (30 g) black cocoa powder, sifted
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Pumpkin Cream Cheese Frosting:
- 1/2 cup (122 g) canned pumpkin puree (prepared to yield 1/4 cup, see instructions below)
- 1 cup (224 g) unsalted butter, softened
- 4 oz (113 g) cold cream cheese
- 2 tsp pumpkin pie spice
- 3 cups (390 g) powdered sugar, sifted
Preparing the Chocolate Pumpkin Cupcakes
Preheat and Prepare the Pan
First, preheat your oven to 350°F (175°C) and line a standard cupcake pan with 12 cupcake liners. This makes clear, tidy servings and, let’s be honest, makes everything feel a little more festive.
Cream Butter and Sugar
Next, grab a large bowl and cream together the softened butter and granulated sugar using an electric mixer for about 1-2 minutes. Look for that light and fluffy texture—this is the foundation of your cupcakes!
Add Eggs and Vanilla
Now, incorporate the egg, egg yolk, and vanilla extract into the mixture. Mix until the batter is pale and smooth, which should take around 1 minute.
Mix in Wet Ingredients
Time to add the deliciousness! Pour in the whole milk, sour cream, and pumpkin puree, and mix until fully combined. You’ll begin to see that lovely pumpkin color in your batter.
Combine Dry Ingredients
In a separate bowl, whisk together the sifted all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. This step helps ensure that all the dry ingredients are well-distributed.
Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture. Stir until the batter is smooth and creamy, making sure no lumps remain. You want that rich consistency to make each cupcake moist.
Fill Cupcake Liners
Evenly divide the batter among the prepared cupcake liners. Fill them about 3/4 full, ensuring they have room to rise and create that beautiful dome shape.
Bake the Cupcakes
Place the pan in the preheated oven and bake for 17-19 minutes. To check if they’re done, insert a toothpick into the center; if it comes out clean, you’re good to go!
Cool the Cupcakes
Once baked, let the cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack and let them cool completely. Patience is key here, so try not to nibble just yet!
Preparing the Pumpkin Cream Cheese Frosting
Prepare Pumpkin Puree
While the cupcakes are cooling, measure out 1/2 cup (122 g) of canned pumpkin puree and spread it on a plate. Use paper towels to dab away excess moisture until it reduces to 1/4 cup (45 g). This step is crucial to avoid splitting your frosting.
Beat Butter Until Fluffy
In a medium bowl, add the softened butter and beat on high with an electric mixer for about 5-10 minutes. You want it pale and fluffy, creating the perfect base for your frosting.
Incorporate Cream Cheese
Next, add the cold cream cheese to the butter. Mix until combined. This will give your frosting that rich creaminess that pairs so well with cupcakes.
Add Pumpkin and Spice
Stir in the prepared pumpkin and pumpkin pie spice, mixing until everything is combined. You’ll instantly notice the inviting autumn scent.
Mix in Powdered Sugar
Gradually add the powdered sugar one cup at a time. Mix until the frosting is light and fluffy, which should take about 1-2 minutes. That fluffiness is crucial for an easy pipe-through experience.
Assembling the Cupcakes
Pipe Frosting
Now it’s time for the fun part! Transfer the frosting to a piping bag fitted with a decorative tip. Pipe a generous amount onto each cooled cupcake, letting it swirl or mound beautifully on top.
Serve and Enjoy
Serve the cupcakes immediately for the best experience, or store any leftovers in an airtight container in the fridge for up to three days. Trust me, they won’t last that long!
Serving Suggestions
Pair these cupcakes with a warm cup of coffee or hot cocoa to enhance the flavors. Imagine sipping that cozy drink while enjoying the cupcakes—it’s the perfect match! You might also consider serving them with a scoop of vanilla ice cream for an indulgent dessert experience.
Tips for Success
- Make sure all ingredients are at room temperature for optimal blending. This little tip makes a big difference in how well everything comes together.
- Don’t skip drying the pumpkin puree, as excess moisture can affect the frosting’s texture and stability.
Variations
Feel adventurous? Experiment with different frostings, like chocolate ganache or vanilla buttercream, for a unique twist. You can even add chocolate chips to the batter itself for an extra chocolatey experience.
FAQs
1. Can I make these cupcakes ahead of time?
Yes! Cupcakes can be baked and stored for up to three days before frosting for best results.
2. Can I freeze Chocolate Pumpkin Cupcakes?
Absolutely! Freeze unfrosted cupcakes in an airtight container and thaw before frosting.
3. How can I make these cupcakes gluten-free?
Substitute all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum.
4. What can I use instead of pumpkin puree?
You can use applesauce as an alternative, but prepare yourself for a change in flavor profile.
5. How do I know when the cupcakes are done?
Insert a toothpick in the center; if it comes out clean, they’re ready!
These Chocolate Pumpkin Cupcakes are the perfect marriage of rich chocolate and seasonal pumpkin spice, sure to delight any fall dessert lover. They are easy to whip up, making them ideal for gatherings or cozy evenings at home. Don’t forget to customize them to your taste, and enjoy the warmth they bring to your celebrations!
PrintChocolate Pumpkin Cupcakes
These Chocolate Pumpkin Cupcakes blend rich chocolate with cozy pumpkin spice, perfect for any occasion. Topped with creamy frosting, they are sure to impress!
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Ingredients
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/4 cup (60 ml) whole milk, at room temperature
- 1/4 cup (62 g) sour cream, at room temperature
- 1/2 cup (122 g) canned pumpkin puree
- 1 cup (125 g) all-purpose flour, sifted
- 1/4 cup + 2 tbsp (30 g) black cocoa powder, sifted
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (122 g) canned pumpkin puree (prepared to yield 1/4 cup, see instructions below)
- 1 cup (224 g) unsalted butter, softened
- 4 oz (113 g) cold cream cheese
- 2 tsp pumpkin pie spice
- 3 cups (390 g) powdered sugar, sifted
Instructions
- Preheat oven to 350°F (175°C) and line cupcake pan with liners.
- Cream butter and sugar together for 1-2 minutes until fluffy.
- Add egg, egg yolk, and vanilla; mix until pale and smooth.
- Incorporate milk, sour cream, and pumpkin puree until combined.
- Whisk dry ingredients in a separate bowl, then mix into wet ingredients until smooth.
- Fill cupcake liners 3/4 full with batter.
- Bake for 17-19 minutes; check with a toothpick.
- Cool in the pan for 5 minutes, then transfer to wire rack.
- Prepare frosting by beating butter, then mix in cream cheese, pumpkin, and spices.
- Gradually add powdered sugar until fluffy.
- Pipe frosting on cooled cupcakes and serve.
Notes
Ensure all ingredients are at room temperature for better mixing.
Dry the pumpkin puree to maintain frosting texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18
- Sodium: 200
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 30