Chocolate Pumpkin Cupcakes
Deliciously rich and cozy Chocolate Pumpkin Cupcakes topped with creamy pumpkin cream cheese frosting, perfect for fall celebrations.
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!
Notes
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 include adding a pinch of espresso powder for a flavor boost and using 1:1 gluten-free flour mix as a substitute for all-purpose flour.