As the autumn breeze turns crisp and golden leaves flutter to the ground, I’ve found myself craving a dessert that embodies the essence of fall. Enter these Moist Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting—an irresistible blend of rich cocoa and warm pumpkin spice that will surprise your taste buds. Not only do they satisfy your sweet tooth, but they’re also incredibly easy to whip up, making them perfect for everything from cozy family gatherings to unexpected guests. Imagine each bite delivering a soft, velvety crumb topped with a luscious, tangy frosting that highlights the season’s best flavors. Ready to dive into this deliciously festive treat that will leave everyone asking for seconds? Let’s get started!
Why are these cupcakes a fall favorite?
Moist and Flavorful: These Chocolate Pumpkin Cupcakes meld rich cocoa with the warm essence of pumpkin, creating a fall dessert that tantalizes your taste buds. Easy to Prepare: With straightforward steps, even beginner bakers can master this recipe swiftly. Irresistible Frosting: Topping them with creamy Pumpkin Cream Cheese Frosting elevates every bite, adding a delightful tang that perfectly complements the chocolate. Versatile Options: Whether paired with chai or a pumpkin spice latte, these cupcakes are fit for any cozy gathering. Don’t forget to check out my Pumpkin Cream Cheese Muffins for another delicious way to enjoy pumpkin this season!
Chocolate Pumpkin Cupcake Ingredients
For the Cupcakes
• Unsalted Butter (1/4 cup / 56 g) – Provides moisture and richness; substitute with margarine for a dairy-free option.
• Granulated Sugar (3/4 cup / 150 g) – Offers sweetness and structure; brown sugar can add more moisture and a hint of molasses flavor.
• Egg (1) & Egg Yolk (1) – Essential for structure and moisture; for a vegan alternative, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
• Vanilla Extract (1 tsp) – Elevates the flavor profile; can substitute with almond extract for a unique twist.
• Whole Milk (1/4 cup / 60 ml) – Adds moisture; almond milk is a great dairy-free substitute.
• Sour Cream (1/4 cup / 62 g) – Introduces acidity and moisture for a perfect texture; Greek yogurt works well as a substitute.
• Canned Pumpkin Puree (1/2 cup / 122 g) – The main flavor base for these chocolate pumpkin cupcakes; Libby’s is especially recommended.
• All-Purpose Flour (1 cup / 125 g) – Provides structure and texture; a gluten-free flour mix can replace it for gluten-sensitive friends.
• Black Cocoa Powder (1/4 cup + 2 tbsp / 30 g) – Offers a deep chocolate flavor; regular cocoa powder can be used, but may yield a different taste.
• Pumpkin Pie Spice (2 1/2 tsp) – A warm spice mix to enhance flavor; can be substituted with homemade or a blend of cinnamon and nutmeg.
• Baking Powder (1/2 tsp) & Baking Soda (1/2 tsp) – Essential leavening agents; always check they’re fresh to ensure proper rise.
• Salt (1/4 tsp) – Balances sweetness beautifully.
For the Frosting
• Canned Pumpkin Puree (1/2 cup / 122 g) – Needs to be dried to 1/4 cup for frosting; Libby’s yields the best results.
• Unsalted Butter (1 cup / 224 g) – Ensures a creamy texture; make sure it’s softened to mix easily.
• Cream Cheese (4 oz / 113 g) – Gives a tangy flavor; keep it cold for the best mixing outcome.
• Powdered Sugar (3 cups / 390 g) – Creates the structure of the frosting; you can use less for a lighter sweetness.
Elevate your baking this fall with these delightful chocolate pumpkin cupcakes that everyone will adore!
Step‑by‑Step Instructions for Chocolate Pumpkin Cupcakes
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven heats, line a standard cupcake pan with liners to prevent sticking and make for easy serving. This is the first step to achieve those delightful Chocolate Pumpkin Cupcakes that everyone will love.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together 1/4 cup of unsalted butter and 3/4 cup of granulated sugar using an electric mixer on medium speed. Beat for about 1-2 minutes until the mixture becomes light and fluffy. This crucial step adds air into your batter, which contributes to a moist and tender cupcake.
Step 3: Add Eggs and Vanilla
Next, carefully add one whole egg, one egg yolk, and 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix on medium speed for about 1 minute until the batter takes on a pale, smooth consistency. This ensures that the chocolate pumpkin cupcakes will have the right structure once baked.
Step 4: Incorporate Wet Ingredients
Add 1/4 cup of whole milk, 1/4 cup of sour cream, and 1/2 cup of canned pumpkin puree into the bowl. Mix well until everything is combined and the mixture looks smooth. The pumpkin puree not only adds flavor but also keeps the cupcakes moist while baking.
Step 5: Whisk Dry Ingredients Together
In a separate bowl, whisk together 1 cup of all-purpose flour, 1/4 cup plus 2 tablespoons of black cocoa powder, 2 1/2 teaspoons of pumpkin pie spice, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This step combines the leavening agents and seasonal spices for an even distribution in your chocolate pumpkin cupcakes.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to over-mix, as this can lead to dense cupcakes. This delicate folding ensures that the Chocolate Pumpkin Cupcakes will be fluffy and light, showcasing their rich flavor.
Step 7: Fill and Bake
Using a spoon or an ice cream scoop, distribute the batter evenly into the cupcake liners, filling each about 3/4 full. Place the filled pan in your preheated oven and bake for 17-19 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when ready.
Step 8: Cool the Cupcakes
Once baked, remove the pan from the oven and allow the cupcakes to cool in the pan for about 5 minutes. Then, transfer them to a wire cooling rack to cool completely. Cooling is essential for the cupcakes before frosting, ensuring the toppings don’t melt into a mess.
Step 9: Prepare the Frosting
While the cupcakes cool, you can prepare the creamy Pumpkin Cream Cheese Frosting. Begin by drying the 1/2 cup of canned pumpkin puree with paper towels until you have about 1/4 cup. This crucial step is to prevent your frosting from becoming too watery and ensures it’s rich and flavorful.
Step 10: Beat Butter and Cream Cheese
In a mixing bowl, beat 1 cup of softened unsalted butter on medium-high speed until fluffy, about 5-10 minutes. Gradually mix in 4 ounces of cold cream cheese until the two are well combined and creamy. The cream cheese adds a delightful tang that beautifully complements the sweetness of the frosting.
Step 11: Union of Flavors
Now, add the dried pumpkin puree and 2 1/2 teaspoons of pumpkin pie spice. Gradually incorporate 3 cups of powdered sugar, mixing until you achieve a fluffy and creamy consistency that is perfect for piping onto your cupcakes. Make sure to taste and adjust sugar if you prefer a sweeter frosting.
Step 12: Frost and Serve
Once your cupcakes are completely cool, use a piping bag to elegantly frost each one with the Pumpkin Cream Cheese Frosting. The final touch is both visually appealing and delicious, turning your Chocolate Pumpkin Cupcakes into a charming fall dessert that everyone will adore.
Expert Tips for Chocolate Pumpkin Cupcakes
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Proper Drying: Make sure to dry canned pumpkin thoroughly to avoid a runny frosting. This will keep your pumpkin cream cheese frosting perfectly thick and spreadable.
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Room Temperature Ingredients: Always use room temperature eggs, milk, and butter for a smoother batter. This helps the ingredients blend well, preventing lumps and ensuring fluffy chocolate pumpkin cupcakes.
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Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can result in dense cupcakes instead of the light, airy texture you want.
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Check Freshness: Ensure your baking powder and baking soda are fresh for the best rise. Old leavening agents can lead to flat cupcakes, diminishing their delightful fluffiness.
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Frosting Consistency: If your cream cheese frosting becomes too soft, simply chill it briefly and re-whip. This will help regain the ideal piping consistency for your cupcakes.
Storage Tips for Chocolate Pumpkin Cupcakes
Room Temperature: Store cupcakes in an airtight container at room temperature for up to 1 day to preserve their moist texture and flavor.
Fridge: If you have leftover cupcakes, refrigerate them in an airtight container for up to 3 days. Allow them to reach room temperature before serving for the best taste.
Freezer: For longer storage, freeze frosted cupcakes in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag for up to 2 months.
Reheating: To enjoy chilled cupcakes, reheat them in the microwave for about 10-15 seconds, just until warmed through, enhancing the chocolate pumpkin flavors.
Make Ahead Options
These Moist Chocolate Pumpkin Cupcakes are perfect for busy weeknights and festive gatherings! You can prepare the cupcake batter up to 24 hours in advance; simply cover it and refrigerate. For best results, fill your cupcake liners and bake just before serving. Additionally, the pumpkin cream cheese frosting can be made up to 3 days ahead. To maintain its creamy texture, store the frosting in an airtight container in the refrigerator. When it’s time to serve, allow the frosting to come to room temperature and give it a quick whisk. With these make ahead tips, you’ll save time while still enjoying decadent, delicious Chocolate Pumpkin Cupcakes that taste just as fresh!
Chocolate Pumpkin Cupcakes Variations
Feel free to get creative and make these cupcakes uniquely yours with these delightful twists!
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Dairy-Free: Substitute butter with vegan margarine and use almond milk and non-dairy cream cheese for a completely plant-based treat.
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Nutty Texture: Fold in 1/2 cup of chopped walnuts or pecans into the batter before baking to add a satisfying crunch throughout.
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Spicy Kick: Add a pinch of cayenne pepper or ground ginger to the batter for a subtle heat that beautifully complements the sweetness.
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Chocolate Chips: Throw in 1/2 cup of semi-sweet chocolate chips into the batter to enhance the chocolate flavor and provide gooey pockets of chocolate.
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Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to make these cupcakes suitable for those with gluten sensitivities.
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Cinnamon Twist: Replace pumpkin pie spice with a blend of cinnamon and cardamom for a warm and fragrant flavor profile that’s perfect for fall.
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Frosting Flavors: For a fun twist, whip in some maple syrup or caramel sauce into the Pumpkin Cream Cheese Frosting for added flavor complexity.
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Cake Version: Transform this cupcake recipe into a cake by doubling the batter and baking it in a round cake pan. Adjust baking time accordingly to ensure it’s perfectly baked.
These variations will not only elevate your baking but also invite joy and comfort, reminiscent of warm fall gatherings. If you’re interested in other pumpkin-inspired treats, check out my Pumpkin Cream Cheese Muffins for another delicious option!
What to Serve with Chocolate Pumpkin Cupcakes
Elevate your cozy gatherings with these delightful treats by pairing them with the perfect accompaniments for an unforgettable fall experience.
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Chai Tea: This spiced tea’s warming flavors complement the pumpkin and chocolate beautifully, making for a comforting combination.
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Pumpkin Spice Latte: A classic autumn drink, its rich espresso infused with pumpkin spices pairs harmoniously, echoing the flavors in the cupcakes.
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Whipped Cream: A dollop of freshly whipped cream adds a light, airy texture, enhancing the moist chocolate pumpkin cupcakes’ richness.
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Apple Crisp: The tartness of baked apples paired with a crunchy topping contrasts nicely with the cupcakes’ tenderness, creating a balance of flavors.
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Cinnamon Ice Cream: Scoop a creamy, cinnamon-infused ice cream alongside your cupcakes for a delightful temperature contrast that feels indulgent.
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Pecan Pie: A slice of nutty, sweet pecan pie provides a lovely crunch that harmonizes with the soft, tender texture of the cupcakes.
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Homemade Hot Chocolate: Rich and creamy hot chocolate adds an extra layer of comfort to your dessert table, inviting your guests to indulge even more.
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Fresh Fruit Salad: A bright, refreshing fruit salad can cut through the sweetness, offering a burst of freshness that enhances the overall experience.
Chocolate Pumpkin Cupcakes Recipe FAQs
What type of pumpkin puree should I use?
For the best results, I recommend using Libby’s canned pumpkin puree, as it has a consistent texture perfect for baking. Avoid homemade pumpkin puree, as its water content can vary, potentially affecting the moisture level in your cupcakes.
How should I store leftover cupcakes?
Store your Chocolate Pumpkin Cupcakes in an airtight container at room temperature for up to 1 day to maintain their delightful moisture. If you need to keep them longer, refrigerate them for up to 3 days—just remember to let them come to room temperature before serving for the best taste!
Can I freeze these cupcakes?
Absolutely! To freeze your frosted cupcakes, first, place them in a single layer on a baking sheet. Freeze until solid, then transfer them to an airtight container or freezer bag. They can be stored for up to 2 months. When you want to enjoy them again, simply take them out and let them sit at room temperature for about 30 minutes, or pop them in the microwave for about 10-15 seconds to warm slightly.
Why is my frosting too runny?
If your frosting turns out runny, it’s likely due to excess moisture in the pumpkin puree. To fix this, dry the canned pumpkin thoroughly with paper towels until you have the correct amount for your frosting. If it’s already mixed, you can refrigerate it for a short time to help thicken it up before re-whipping.
Can I make these cupcakes gluten-free?
Yes! To make gluten-free Chocolate Pumpkin Cupcakes, simply swap out the all-purpose flour for a gluten-free flour blend. Be sure that the blend contains xanthan gum, which helps mimic the elasticity of traditional flour, ensuring your cupcakes achieve a lovely rise and texture.
Are there any dietary claims to consider?
If you’re serving these cupcakes to guests with dietary restrictions, you can easily adapt them! For a dairy-free option, you can substitute the whole milk with almond milk and use a dairy-free cream cheese for the frosting. Additionally, using a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of chicken eggs makes these cupcakes suitable for vegans. Enjoy baking with confidence!
Chocolate Pumpkin Cupcakes with Creamy Frosting Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a standard cupcake pan with liners.
- Cream together unsalted butter and granulated sugar until light and fluffy.
- Add the whole egg, egg yolk, and vanilla extract, mixing until pale and smooth.
- Incorporate whole milk, sour cream, and canned pumpkin puree until the mixture is smooth.
- In a separate bowl, whisk together flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Distribute the batter into cupcake liners, filling each about 3/4 full and bake for 17-19 minutes.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
- Dry the canned pumpkin puree with paper towels until you have about 1/4 cup.
- Beat softened butter until fluffy, then add cold cream cheese and mix until creamy.
- Add dried pumpkin puree and pumpkin pie spice, mixing until well incorporated.
- Gradually mix in powdered sugar, achieving a fluffy consistency perfect for piping.
- Frost cooled cupcakes using a piping bag to create a charming presentation.
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