You ever have one of those days where you get hit with an unexpected craving? That was me last fall, both nostalgic and hungry while sitting on my porch, watching the leaves tumble down like nature’s confetti. I wanted to bake something that perfectly captured that cozy autumn vibe. So, I made a batch of Chocolate Pumpkin Cupcakes, the kind of dessert that smells like a hug and tastes like home. Trust me, as the chocolate mixed with the pumpkin and spiced up the air, my dog, Max, was suddenly more interested in what I was up to than the squirrel outside. SO GOOD. These cupcakes are not just treats; they’re a seasonal celebration and, spoiler alert, ME? OBSESSED?
So rally your kitchen crew and let’s dive into these bad boys, because I promise they’re gonna be a hit!
Why You’ll Love This Recipe
- Quick to whip up, so you can go back to binge-watching your favorite show.
- Budget-friendly, using pantry staples like pumpkin and cocoa powder.
- Kid-approved AND adult-pleasing—everyone will be reaching for seconds.
- The creamy pumpkin frosting is not just your average icing; it’s a game changer.
- This ain’t your typical cupcake; the chocolate-pumpkin combo is a flavor bomb that’ll have your taste buds dancing!
Ingredients Needed and How to Make It
Ingredients Needed
For the Chocolate Pumpkin Cupcakes:
- 1/4 cup (56 g) unsalted butter, softened (It’s easier to cream when soft!)
- 3/4 cup (150 g) granulated white sugar
- 1 large 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 (Libby’s is my go-to)
- 1 cup (125 g) all-purpose flour, sifted
- 1/4 cup + 2 tbsp (30 g) black cocoa powder, sifted (For that extra rich chocolate flavor)
- 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 dried to 1/4 cup (45 g)
For the Pumpkin Cream Cheese Frosting:
- 1 cup (224 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, cold
- 2 tsp pumpkin pie spice
- 3 cups (390 g) powdered sugar, sifted
How to Make This Recipe
Step 1: Make the Cupcake Batter
Preheat that oven to 350°F (175°C) and line your muffin tin with cupcake liners. In a mixing bowl, cream together your softened unsalted butter and granulated sugar until it’s light and fluffy—about 3-5 minutes. Then, add in the egg, egg yolk, and vanilla, beating until combined. The mix should smell heavenly! Next, pour in the milk, sour cream, and pumpkin puree. Blend until smooth.
Step 2: Mix the Dry Ingredients
In another bowl, whisk together the all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined. Be careful not to over-mix—just until you see no flour streaks.
Step 3: Fill and Bake
Scoop the batter into your lined muffin tin, filling each cup about 2/3 of the way full. Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool in the tin for about 5 minutes before transferring them to a wire rack.
Step 4: Whip Up the Frosting
While your cupcakes cool, let’s whip up that frosting! In a mixing bowl, beat the softened butter and cold cream cheese together until they’re smooth and creamy. Add in the pumpkin pie spice and gradually mix in the powdered sugar until it’s fluffy. If it’s too thick, add a splash of milk to reach your desired consistency.
Step 5: Assemble
Once your cupcakes are completely cool, slather on that luscious pumpkin cream cheese frosting. Don’t be shy; give them a good swirl!
How to Store It & Expert Tips
How to Store It
These cupcakes will last about a week in the fridge in an airtight container. If you want to freeze them, skip the frosting and wrap them up individually—just pull a couple out when the craving strikes!
Expert Tips
- Need a quick flavor boost? A pinch of espresso powder in the batter will kick the chocolate flavor up a notch!
- If you can’t find black cocoa powder, just use regular cocoa powder; they’ll still be delicious.
- Chocolate Pumpkin Cupcakes are perfect for meal prep, so double the batch and share with the neighbors (or keep them all to yourself).
Conclusion
So there you have it, friends: my Chocolate Pumpkin Cupcakes that’ll steal the show at your next fall gathering or cozy night in. These cupcakes are a perfect blend of flavors, and they work every time! If you’ve tried these, hit me up with a star rating and let’s chat in the comments. Got your own twist on this recipe? I wanna hear it!
And don’t be stingy—share this with your cousin who never shows up empty-handed. It’s a crowd-pleaser!
FAQ Section
- Can I use fresh pumpkin puree instead of canned?
Real talk: you can, but make sure it’s well-cooked and strained to avoid excess moisture! - What can I substitute for cream cheese in the frosting?
If you’re aiming for a dairy-free option, try vegan cream cheese or just whip up a simple buttercream frosting for a twist. - How can I make these gluten-free?
Here’s the deal: switch out the all-purpose flour for a 1:1 gluten-free flour mix, and you’re good to go!
If your sweet tooth isn’t done yet, check out my Pumpkin Spice Snickerdoodles for another cozy treat!
Chocolate Pumpkin Cupcakes
Ingredients
For the Chocolate Pumpkin Cupcakes
- 1/4 cup unsalted butter, softened It's easier to cream when soft!
- 3/4 cup granulated white sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/4 cup whole milk, at room temperature
- 1/4 cup sour cream, at room temperature
- 1/2 cup canned pumpkin puree Libby's is my go-to
- 1 cup all-purpose flour, sifted
- 1/4 cup + 2 tbsp black cocoa powder, sifted For that extra rich chocolate flavor
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup canned pumpkin puree dried to 1/4 cup
For the Pumpkin Cream Cheese Frosting
- 1 cup unsalted butter, softened
- 4 oz cream cheese, cold
- 2 tsp pumpkin pie spice
- 3 cups powdered sugar, sifted
Instructions
Preparation
- Preheat that oven to 350°F (175°C) and line your muffin tin with cupcake liners.
- In a mixing bowl, cream together your softened unsalted butter and granulated sugar until it’s light and fluffy—about 3-5 minutes.
- Then, add in the egg, egg yolk, and vanilla, beating until combined.
- Pour in the milk, sour cream, and pumpkin puree. Blend until smooth.
Mix the Dry Ingredients
- In another bowl, whisk together the all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
- Gradually add this to the wet ingredients, mixing until just combined. Be careful not to over-mix—just until you see no flour streaks.
Fill and Bake
- Scoop the batter into your lined muffin tin, filling each cup about 2/3 of the way full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let them cool in the tin for about 5 minutes before transferring them to a wire rack.
Whip Up the Frosting
- In a mixing bowl, beat the softened butter and cold cream cheese together until they’re smooth and creamy.
- Add in the pumpkin pie spice and gradually mix in the powdered sugar until it’s fluffy.
- If it’s too thick, add a splash of milk to reach your desired consistency.
Assemble
- Once your cupcakes are completely cool, slather on that luscious pumpkin cream cheese frosting. Don’t be shy; give them a good swirl!
