Jump to Recipe Print RecipeThe rich aroma of autumn wafts through your kitchen as you pop a tray of these delightful Chocolate Pumpkin Cupcakes into the oven. Each cupcake harmoniously combines the warm spices of pumpkin with the indulgent depth of chocolate, creating a nostalgic flavor that feels just right for the season. I can’t help but reach for another because they’re not just delicious—they’re a breeze to whip up and perfect for brightening any gathering. Topped with a tangy pumpkin spice cream cheese frosting, these cupcakes are the ultimate treat that will remind you why homemade desserts are always better than store-bought. Ready to indulge in the cozy flavors of fall? Let’s get baking! Why Love Chocolate Pumpkin Cupcakes? Irresistible combination: The marriage of rich chocolate and spiced pumpkin creates a flavor that captures the essence of fall in each bite. Simplicity and speed: With straightforward instructions and common ingredients, whipping up these cupcakes is a breeze, perfect for busy bakers! Perfectly festive: Their warm, inviting flavors make them a delightful centerpiece for autumn gatherings or cozy family dinners. Delightfully moist: Thanks to the pumpkin puree, these cupcakes stay incredibly moist, ensuring each mouthful is a treat. Creative variations: Want to mix it up? Try swapping in your favorite spices or experimenting with substitutes like Greek yogurt for sour cream. If you’re looking for more scrumptious ideas, check out our lovely Yogurt Chocolate Chip cookies or our rich and creamy Bake Chocolate Cheesecake. These are guaranteed to impress your family and friends! Chocolate Pumpkin Cupcake Ingredients Get ready to bake these delightful Chocolate Pumpkin Cupcakes with this easy-to-follow ingredient list! For the Cupcakes Unsalted Butter (1/4 cup) – Provides moisture and richness; can be substituted with salted butter by reducing added salt. Granulated White Sugar (3/4 cup) – Sweetens the cupcakes and balances the cocoa with spices. Egg (1), Egg Yolk (1) – Adds structure and moisture; using room temperature eggs yields the best results. Vanilla Extract (1 tsp) – Enhances the flavor and adds depth to every bite. Whole Milk (1/4 cup) – Keeps the batter moist; make sure it’s at room temperature for optimal mixing. Sour Cream (1/4 cup) – Adds a touch of moisture and tang; Greek yogurt is a great alternative. Canned Pumpkin Puree (1/2 cup) – Infuses the cupcakes with pumpkin flavor and moisture; consider using Libby’s for the best consistency. All-Purpose Flour (1 cup) – Forms the structure of the cupcakes; remember to sift it to eliminate lumps. Black Cocoa Powder (1/4 cup + 2 tbsp) – Contributes a rich chocolate flavor and deep color; feel free to swap with regular cocoa powder for a milder taste. Pumpkin Pie Spice (2 1/2 tsp) – Invokes that festive fall flavor we all adore. Baking Powder (1/2 tsp) & Baking Soda (1/2 tsp) – These leavening agents help the cupcakes rise beautifully. Salt (1/4 tsp) – Enhances the overall flavor of your delicious cupcakes. For the Pumpkin Cream Cheese Frosting Canned Pumpkin Puree (1/2 cup dried to 1/4 cup) – Adds a lovely pumpkin flavor; be sure to dry it out to reduce moisture content! Unsalted Butter (1 cup) – The creamy base of this frosting layers on the goodness. Cream Cheese (4 oz) – Brings flavor and a delightful texture; use cold cream cheese to maintain the right frosting consistency. Pumpkin Pie Spice (2 tsp) – Adds an extra thrill of fall flavor to the frosting. Powdered Sugar (3 cups) – Sweetens and thickens the frosting perfectly to achieve that dreamy consistency. Now that you have your ingredients ready, let’s dive into creating these scrumptious Chocolate Pumpkin Cupcakes! They’re about to become your new fall favorites! Step‑by‑Step Instructions for Chocolate Pumpkin Cupcakes Step 1: Preheat the Oven and Prepare the Pan Preheat your oven to 350°F (175°C) and line a standard cupcake pan with 12 colorful liners. This step is crucial as it ensures even baking. The aroma of warmth starts to fill your kitchen even before you begin mixing, getting you in the mood for these delightful Chocolate Pumpkin Cupcakes! Step 2: Cream the Butter and Sugar In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar. Beat them for 1-2 minutes on medium speed until the mixture is light and fluffy, signaling that the butter has aerated properly. This base layer will provide moisture and richness to the Chocolate Pumpkin Cupcakes. Step 3: Add Eggs and Vanilla Add the egg, egg yolk, and vanilla extract to the creamed butter and sugar. Mix on low speed until the mixture is smooth and pale in color, approximately 1-2 minutes. Are you catching the sweet vanilla aroma? This step enhances the cupcakes’ flavor, blending beautifully with the chocolate and pumpkin. Step 4: Mix in Milk, Sour Cream, and Pumpkin Incorporate the whole milk, sour cream, and canned pumpkin puree into the mixture. Use your mixer on low speed until all ingredients are thoroughly combined and creamy. This wet mixture adds moisture, ensuring that your Chocolate Pumpkin Cupcakes will be velvety and delicious, with that signature fall flavor. Step 5: Sift and Combine Dry Ingredients In a separate small bowl, sift together the all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. This step is necessary to avoid lumps in your batter. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. You want to see a smooth batter, with no dry flour spots. Step 6: Bake the Cupcakes Divide the batter evenly among the cupcake liners, filling them about 3/4 full to allow room for rising. Place them in your preheated oven and bake for 17-19 minutes. Use a toothpick to check for doneness; it should come out clean when the cupcakes are ready. As they bake, enjoy the delightful smell wafting through your home! Step 7: Cool the Cupcakes Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. This gentle cooling prevents them from sticking to the liners. After that, transfer them to a wire rack to cool completely. This step is important for preventing the frosting from melting later on. Step 8: Prepare the Frosting To make the pumpkin cream cheese frosting, start by drying the canned pumpkin puree. Pat it with paper towels until it reduces from 1/2 cup to 1/4 cup—this will help maintain the frosting’s consistency. The result will be a flavorful base that blends perfectly with the cream cheese. Step 9: Beat the Butter and Cream Cheese In a mixing bowl, beat the softened unsalted butter for 5-10 minutes until it turns pale and fluffy. Gradually add in the cold cream cheese and blend until the mixture is smooth. This base creates a creamy, delicious frosting that pairs perfectly with your Chocolate Pumpkin Cupcakes. Step 10: Mix in Pumpkin and Sugar Next, mix in the dried pumpkin and pumpkin pie spice, ensuring everything is well combined. Gradually sift in the powdered sugar, mixing on low speed until the frosting is creamy and fluffy. The sweet scent of pumpkin spice will fill your kitchen, tantalizing your senses and priming you for frosting. Step 11: Frost the Cupcakes Once the cupcakes have completely cooled, it’s time to pipe the pumpkin cream cheese frosting. Use a piping bag for a decorative touch or spread with a knife for a rustic look. The creamy frosting complements the spicy chocolate flavor of the cupcakes beautifully. Step 12: Serve and Delight Now that your Chocolate Pumpkin Cupcakes are frosted, they are ready to serve! Share them at your next gathering or enjoy them at home. Make sure to take a moment to savor the culmination of your efforts as you bite into the moist cupcake with its delightful frosting. Storage Tips for Chocolate Pumpkin Cupcakes Fridge: Store leftover cupcakes in an airtight container for up to 3 days. This keeps them fresh while maintaining the moist texture that makes these Chocolate Pumpkin Cupcakes irresistible. Freezer: For longer storage, freeze cupcakes individually wrapped in plastic wrap, then inside a resealable bag, for up to 2 months. Thaw in the refrigerator and let them sit at room temperature before serving. Frosting: If you have leftover pumpkin cream cheese frosting, store it in the fridge for up to 5 days. Re-whip before using to restore its creamy texture. Reheating: If cupcakes lose their initial fluffiness, you can warm them gently in the microwave for 10-15 seconds to enjoy them warm and cozy again. Chocolate Pumpkin Cupcakes Variations & Substitutions Feel free to get creative and make these Chocolate Pumpkin Cupcakes uniquely yours with these exciting twists! Dairy-Free: Substitute regular milk and butter with almond milk and coconut oil for a tasty, dairy-free option. Gluten-Free: Use an all-purpose gluten-free flour blend to make this a gluten-free delight for your loved ones. Add Nuts: Fold in chopped walnuts or pecans for a fantastic crunch that complements the rich flavors of chocolate and pumpkin. Spice It Up: Increase the pumpkin pie spice by an extra teaspoon or add cinnamon to elevate the warm, cozy flavors. Frosting Variety: Try using cream cheese frosting or a luscious chocolate ganache instead of pumpkin frosting for a different flavor profile. A simple chocolate ganache could be a wonderful twist! Mini Cupcakes: Bake these as mini cupcakes for bite-sized treats. Just reduce the baking time to around 10-12 minutes for perfectly adorable mini delights. Chocolate Chips: Stir in semi-sweet or dark chocolate chips to the batter for an added chocolate burst that makes every bite even more indulgent. Try Pumpkin Banana: For a fun fusion, replace canned pumpkin with mashed ripe bananas in the cupcake batter. The result is a delightful chocolate-banana experience! For more delightful recipes that embrace delightful flavors and textures, check out our lovely Chocolate Banana Protein smoothie that will energize your day! Each variation can bring a fresh twist to your baking adventures, so don’t hesitate to experiment! Expert Tips for Chocolate Pumpkin Cupcakes Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature to promote a smoother batter and fluffier cupcakes. Sift Your Flour: Always sift the all-purpose flour before measuring to avoid lumps in your batter, ensuring delightful Chocolate Pumpkin Cupcakes every time. Monitor Baking Time: Check for doneness around 17 minutes with a toothpick. If it comes out clean, your cupcakes are ready! Avoid overbaking for a moist texture. Dry Pumpkin Thoroughly: When preparing the frosting, pat the canned pumpkin until it reduces from 1/2 cup to 1/4 cup. This tip prevents a runny frosting. Chill Your Frosting: If your pumpkin cream cheese frosting becomes too soft while piping, chill it briefly to restore its structure before decorating your cupcakes. What to Serve with Chocolate Pumpkin Cupcakes These luscious cupcakes transcend the dessert category, bringing vibrant flavors that can elevate your whole meal experience. Fall Fruit Salad: A mix of apples, pears, and pomegranate seeds offers a refreshing crunch, perfectly balancing the cupcake’s rich flavors. Warm Spiced Cider: This classic fall beverage complements the cupcakes’ pumpkin spice notes, infusing cozy warmth with every sip. Creamy Vanilla Ice Cream: A scoop of vanilla ice cream provides a delightful contrast to the chocolate pumpkin cupcakes, adding a creamy coolness that is simply irresistible. Pecan Pie Bars: The nutty sweetness of pecan pie bars adds another layer of texture to your dessert table, perfect for fall gatherings. Chai-Spiced Tea: The aromatic spices in chai tea mirror the flavors of the cupcakes, creating a comforting pairing that warms the soul. Dive into the season with these pairings that not only complement the cupcakes but also enhance the cozy atmosphere of your autumn gatherings! Make Ahead Options These Chocolate Pumpkin Cupcakes are a fantastic option for meal prep, saving you precious time around busy holidays or gatherings! You can prepare the cupcake batter up to 24 hours in advance; simply store it in an airtight container in the refrigerator to maintain freshness and prevent browning. Additionally, the cupcakes themselves can be baked and then stored, covered, at room temperature for up to 3 days. For the pumpkin cream cheese frosting, make it ahead and refrigerate it for up to 3 days; be sure to let it soften a bit at room temperature before frosting the cupcakes. When you’re ready to serve, frost the cooled cupcakes, and they’ll be just as delicious as if made fresh! Chocolate Pumpkin Cupcakes Recipe FAQs How do I choose the right pumpkin for this recipe? Absolutely! When selecting pumpkin puree, I recommend using Libby’s for consistent texture and flavor. If you decide to use fresh pumpkin, opt for a sugar pumpkin, which is sweeter and ideal for baking. Ensure the pumpkin is firm with a rich orange color to guarantee its quality. How should I store leftover Chocolate Pumpkin Cupcakes? I suggest storing any leftover cupcakes in an airtight container in the fridge for up to 3 days. This keeps them fresh and maintains their delightful moist texture. To enjoy them at their best, let them reach room temperature before serving, allowing the cream cheese frosting to soften perfectly. Can I freeze Chocolate Pumpkin Cupcakes? Certainly! For longer storage, wrap each cupcake individually in plastic wrap, then place them in a resealable freezer bag. They will stay fresh for up to 2 months. To thaw, simply move the cupcakes to the refrigerator overnight, and let them sit at room temperature for about 30 minutes before enjoying. A quick tip: if you want to heat them up, micro-warm for 10-15 seconds for that fresh-from-the-oven taste! What if my cupcake batter is too thick? Very! If you find your batter is thicker than expected, it could be due to over-measuring the flour. Make sure to sift it before measuring for accuracy. To loosen the batter, add a tablespoon of milk at a time, stirring gently until you achieve a smooth and pourable consistency. Don’t worry; this happens to the best of us! Are Chocolate Pumpkin Cupcakes safe for those with nut allergies? Absolutely! This particular recipe is nut-free as specified ingredients include basic pantry items. However, always double-check your flour and other ingredients for cross-contamination, especially if you’re baking for someone with severe allergies. How can I tell when the cupcakes are done baking? You can easily check for doneness by inserting a toothpick in the center of a cupcake—if it comes out clean or with a few moist crumbs, they’re ready! Keep in mind that cupcakes usually take about 17-19 minutes, so set your timer and peek in around the 17-minute mark to avoid overbaking. Indulge in Chocolate Pumpkin Cupcakes for Fall Bliss These delightful Chocolate Pumpkin Cupcakes are a perfect harmony of chocolate and pumpkin spices, making for a cozy fall treat. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 19 minutes minsCooling Time 5 minutes minsTotal Time 44 minutes mins Servings: 12 cupcakesCourse: DessertsCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cupcakes1/4 cup Unsalted Butter Provides moisture and richness; can be substituted with salted butter by reducing added salt.3/4 cup Granulated White Sugar Sweetens the cupcakes and balances the cocoa with spices.1 Egg Adds structure and moisture; using room temperature eggs yields the best results.1 Egg Yolk Adds structure and moisture; using room temperature eggs yields the best results.1 tsp Vanilla Extract Enhances the flavor and adds depth to every bite.1/4 cup Whole Milk Keeps the batter moist; make sure it’s at room temperature for optimal mixing.1/4 cup Sour Cream Adds a touch of moisture and tang; Greek yogurt is a great alternative.1/2 cup Canned Pumpkin Puree Infuses the cupcakes with pumpkin flavor and moisture; consider using Libby’s for the best consistency.1 cup All-Purpose Flour Forms the structure of the cupcakes; remember to sift it to eliminate lumps.1/4 cup Black Cocoa Powder Contributes a rich chocolate flavor and deep color; feel free to swap with regular cocoa powder for a milder taste.2 1/2 tsp Pumpkin Pie Spice Invokes that festive fall flavor we all adore.1/2 tsp Baking Powder These leavening agents help the cupcakes rise beautifully.1/2 tsp Baking Soda These leavening agents help the cupcakes rise beautifully.1/4 tsp Salt Enhances the overall flavor of your delicious cupcakes.For the Pumpkin Cream Cheese Frosting1/4 cup Canned Pumpkin Puree Adds a lovely pumpkin flavor; be sure to dry it out to reduce moisture content!1 cup Unsalted Butter The creamy base of this frosting layers on the goodness.4 oz Cream Cheese Brings flavor and a delightful texture; use cold cream cheese to maintain the right frosting consistency.2 tsp Pumpkin Pie Spice Adds an extra thrill of fall flavor to the frosting.3 cups Powdered Sugar Sweetens and thickens the frosting perfectly to achieve that dreamy consistency. Equipment mixing bowlselectric mixercupcake panpiping bagSifting Tool Method Cupcake PreparationPreheat your oven to 350°F (175°C) and line a standard cupcake pan with 12 colorful liners.In a large mixing bowl, cream together the softened unsalted butter and granulated sugar for 1-2 minutes until light and fluffy.Add the egg, egg yolk, and vanilla extract, mixing until smooth and pale (about 1-2 minutes).Incorporate the whole milk, sour cream, and canned pumpkin puree, mixing on low speed until creamy.In a separate bowl, sift together the all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. Slowly add to the wet mixture and stir gently.Divide the batter evenly among the cupcake liners, filling them about 3/4 full, and bake for 17-19 minutes.Once baked, cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.Frosting PreparationDry the canned pumpkin puree to reduce moisture content.Beat the softened unsalted butter for 5-10 minutes until pale and fluffy, then gradually add cold cream cheese.Mix in the dried pumpkin and pumpkin pie spice, then gradually sift in the powdered sugar, mixing until creamy.Once the cupcakes have cooled, frost them using a piping bag or a knife.ServingServe the cupcakes at your next gathering or enjoy them at home. Nutrition Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 30mgIron: 1mg NotesEnsure all ingredients are at room temperature for better mixing. Sift flour to avoid lumps in the batter and monitor baking time to prevent overbaking. Tried this recipe?Let us know how it was!
