Chocolate Pumpkin Cupcakes: The Ultimate Chocolate Pumpkin Cupcakes Recipe

Name: Chocolate Pumpkin Cupcakes
Prep time: 20 min
Cook time: 19 min
Total time: 39 min
Ingredients: 0.25 cup unsalted butter, softened; 0.75 cup granulated white sugar; 1 count egg, at room temperature; 1 count egg yolk, at room temperature; 1 tsp vanilla extract; 0.25 cup whole milk, at room temperature; 0.25 cup sour cream, at room temperature; 0.5 cup canned pumpkin puree; 1 cup all-purpose flour, sifted; 0.25 cup black cocoa powder, sifted; 2.5 tsp pumpkin pie spice; 0.5 tsp baking powder; 0.5 tsp baking soda; 0.25 tsp salt; 0.5 cup canned pumpkin puree, dried to 1/4 cup; 1 cup unsalted butter, softened; 4 oz cream cheese, cold; 2 tsp pumpkin pie spice; 3 cup powdered sugar, sifted

Introduction to Chocolate Pumpkin Cupcakes

Chocolate pumpkin cupcakes are a delightful treat that blend the rich flavors of chocolate with the warm, comforting taste of pumpkin. Perfect for fall gatherings or any occasion, these moist cupcakes topped with creamy pumpkin cream cheese frosting are sure to impress your friends and family. Whether you are a seasoned baker or just starting out, this recipe is approachable and rewarding, making it a great choice for anyone looking to indulge in a sweet, seasonal delight.

A Personal Story Behind My Chocolate Pumpkin Cupcakes Journey

Growing up, my family had a tradition of baking around the fall season. Pumpkin was always a staple in our household, and I remember my grandmother making pumpkin pie every Thanksgiving. One year, I decided to experiment and combine my love for chocolate with pumpkin, resulting in these chocolate pumpkin cupcakes. Each bite is a nostalgic reminder of family gatherings, warm kitchens, and the joy of sharing homemade treats. I hope this recipe brings you as much joy as it has brought to my family!

What Makes This Chocolate Pumpkin Cupcakes Recipe Special?

This recipe stands out for its unique combination of chocolate and pumpkin, which creates a rich and moist cupcake unlike any other. The use of black cocoa powder adds a deep, intense chocolate flavor that pairs beautifully with the spices of pumpkin pie. The pumpkin cream cheese frosting is not only delicious but also light and creamy, making it the perfect topping for these cupcakes. Plus, they are easy to make and are sure to be a hit at any gathering!

The Full Chocolate Pumpkin Cupcakes Recipe

Ingredients

1/4 cup unsalted butter, softened
3/4 cup granulated white sugar

1 egg, at room temperature
1 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
1 cup all-purpose flour, sifted
1/4 cup + 2 tbsp 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

Instructions

Preheat the oven to 350°F (180°C) and line a standard cupcake pan with 12 cupcake liners.
In a large bowl, cream together the softened butter and sugar with an electric mixer for 1-2 minutes until fluffy. This step is crucial for aerating the batter.

Add the egg, egg yolk, and vanilla extract, mixing until pale and smooth, about 1 minute. Make sure to scrape down the sides of the bowl for even mixing.
Mix in the milk, sour cream, and pumpkin puree until well combined. The mixture should be smooth and creamy.
In a separate bowl, whisk together the sifted flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. Sifting helps avoid lumps.

Combine the dry ingredients with the wet ingredients, mixing until the batter is smooth. Avoid over-mixing to keep the cupcakes light.
Divide the batter evenly among the cupcake liners, filling them about 3/4 full to allow for rising.
Bake for 17-19 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on them towards the end of the baking time.

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely. This prevents them from getting soggy.

For the Pumpkin Cream Cheese Frosting:

Dry the canned pumpkin puree by spreading it on a plate and dabbing with paper towels until it measures 1/4 cup (45g). This step ensures your frosting isn’t too wet.
In a medium bowl, beat the softened butter until pale and fluffy, about 5-10 minutes. This is key for a light frosting.

Add the cold cream cheese and mix until combined. Using cold cream cheese helps to create a smooth texture.
Incorporate the dried pumpkin and pumpkin pie spice, then add the powdered sugar gradually, mixing until light and fluffy, about 1-2 minutes.

Assembling the Cupcakes:

Transfer the frosting to a piping bag fitted with a decorative tip for an elegant finish.

Once the cupcakes are completely cooled, pipe a generous amount of frosting onto each. Be as creative as you’d like!
Serve and store any leftovers in an airtight container in the fridge for up to three days. They make a great snack or dessert!

Serving Suggestions and Variations for Chocolate Pumpkin Cupcakes

These cupcakes are fantastic on their own, but you can elevate them even further! Consider pairing them with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. You might also try adding chocolate chips to the batter for an extra chocolatey treat or sprinkle chopped nuts on top of the frosting for added texture. They can also be enjoyed with a warm cup of coffee or tea, making them a perfect fall afternoon snack!

Frequently Asked Questions About Chocolate Pumpkin Cupcakes

Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree. Just ensure it’s well-drained and cooked properly to avoid excess moisture in the cupcakes.

How should I store leftover cupcakes?
Store any leftovers in an airtight container in the fridge for up to three days. Allow them to come to room temperature before serving for the best taste.

Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting. Wrap them tightly in plastic wrap and store them in a freezer-safe container for up to three months. Thaw them in the fridge before frosting and serving.