The first whiff of warm, spiced cupcakes floating through my kitchen always brings a wave of cheer. That cozy feeling becomes a delightful reality with these Chocolate Pumpkin Cupcakes. They perfectly blend rich chocolate with the seasonal warmth of pumpkin and spices, making them the ultimate crowd-pleaser. What I love about this recipe is not only how quick and easy it is to whip up but also how it transforms ordinary ingredients into a show-stopping treat. Imagine surprising friends with these delectable bites at your next gathering, all while keeping things light and festive. Ready to indulge in a bit of homemade bliss? Let’s dive into this scrumptious recipe that’s guaranteed to brighten your day!
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Why Will You Love These Cupcakes?
Heavenly Flavor: The combination of rich chocolate and warm pumpkin spices creates an irresistible taste that you'll crave all season long.
Crowd-Pleasing Delight: These cupcakes are sure to impress everyone at your gatherings—perfect for fall celebrations or cozy family dinners.
Easy and Fun: With straightforward steps, even novice bakers can create these stunning treats without breaking a sweat.
Versatile Joy: Pair them with delicious fillings or frostings, like the creamy frosting here, or try them with a zingy twist using our Strawberry Cupcakes Moist for an unexpected delight!
Bake in a Snap: In just under an hour, you can whip up a batch of these scrumptious cupcakes, perfect for a quick indulgence on busy days.
Chocolate Pumpkin Cupcake Ingredients
For the Cupcakes
• Unsalted butter – ¼ cup (56 g), softened for a rich, creamy batter.
• Granulated white sugar – ¾ cup (150 g) for the perfect sweetness.
• Egg – 1 large, at room temperature to help create a fluffier texture.
• Egg yolk – 1 large, at room temperature adds richness to the batter.
• Vanilla extract – 1 teaspoon for an aromatic depth of flavor.
• Whole milk – ¼ cup (60 ml), at room temperature for moisture.
• Sour cream – ¼ cup (62 g), at room temperature to keep the cupcakes tender.
• Canned pumpkin puree – ½ cup (122 g), specifically Libby’s for its rich flavor.
• All-purpose flour – 1 cup (125 g), sifted for a lighter texture.
• Black cocoa powder – ¼ cup + 2 tablespoon (30 g), sifted to give a deep chocolate color.
• Pumpkin pie spice – 2 ½ teaspoon for that delightful autumn aroma.
• Baking powder – ½ teaspoon to help the cupcakes rise beautifully.
• Baking soda – ½ tsp, reacting with the acidity of the pumpkin for fluffiness.
• Salt – ¼ teaspoon to enhance the other flavors.
For the Frosting
• Canned pumpkin puree – ½ cup (122 g) processed down to ¼ cup (45 g) for concentrated flavor.
• Unsalted butter – 1 cup (224 g), softened for a smooth and creamy frosting.
• Cream cheese – 4 oz (113 g), cold for a delectable tang in your frosting.
• Pumpkin pie spice – 2 teaspoon to echo the flavors of the cupcakes.
• Powdered sugar – 3 cups (390 g), sifted for a fluffy finish to your frosting.
With these ingredients, your Chocolate Pumpkin Cupcakes will be a hit at any gathering, tantalizing friends and family alike with every delightful bite!
Step‑by‑Step Instructions for Chocolate Pumpkin Cupcakes
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C) and lining a standard cupcake pan with 12 cupcake liners. This ensures your cupcakes bake evenly while also making them easy to remove once they're done. As the oven warms up, gather your ingredients and prepare to create the magical duo of chocolate and pumpkin in these delightful cupcakes.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer, cream the two together on medium speed for 1-2 minutes until the mixture becomes light and fluffy, turning a pale color. This step lays the foundation for the moist and tender texture of your Chocolate Pumpkin Cupcakes, so be sure not to rush!
Step 3: Add Egg and Vanilla
Next, incorporate the egg, egg yolk, and vanilla extract into the creamed butter and sugar mixture. Mix on medium speed for about 1 minute, or until the batter appears smooth and pale. The addition of these ingredients not only enhances the flavor but also helps achieve that luxurious crumb texture we all love in cupcakes.
Step 4: Mix in Dairy and Pumpkin
Now, add the whole milk, sour cream, and canned pumpkin puree to the batter. Using your electric mixer, blend on low speed until the mixture is well combined and creamy. This rich combination infuses the batter with moisture and flavor, resulting in a delightfully tender cupcake that perfectly balances chocolate and pumpkin notes.
Step 5: Whisk the Dry Ingredients
In a separate small bowl, whisk together the sifted all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. This step ensures an even distribution of the leavening agents and spices, preparing your dry ingredients for a sumptuous add-in that will elevate your Chocolate Pumpkin Cupcakes to new heights!
Step 6: Combine Wet and Dry Mixtures
Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed until the batter is smooth and well combined. Be cautious not to overmix, as this could lead to dense cupcakes. When everything is blended just right, your chocolate pumpkin batter will be creamy and luscious, ready to fill the cupcake liners.
Step 7: Fill the Cupcake Liners
Evenly divide the batter among the cupcake liners, filling each about three-quarters full. This ensures they have enough room to rise beautifully while maintaining that perfect dome shape. As you scoop, take a moment to admire the rich color of your chocolate pumpkin batter—it’s a true feast for the senses!
Step 8: Bake the Cupcakes
Place the filled cupcake pan in your preheated oven and bake for 17-19 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean or with just a few crumbs attached. As the cupcakes bake, enjoy the heavenly aroma filling your kitchen, promising delightful flavors to come.
Step 9: Cool the Cupcakes
Once baked, remove the cupcake pan from the oven and allow the cupcakes to cool in the pan for 5 minutes. After that, gently transfer them to a cooling rack to cool completely. This cooling period is crucial for setting the texture, ensuring each cupcake is perfectly fluffy and soft—all set for a delicious frosting!
Step 10: Prepare the Pumpkin Puree
For the frosting, measure out ½ cup of canned pumpkin puree and spread it on a plate. Dab the pumpkin with paper towels to remove excess moisture until it measures down to ¼ cup and is mostly dry. This step intensifies the pumpkin flavor in your frosting, ensuring it complements the rich chocolate in your Chocolate Pumpkin Cupcakes.
Step 11: Beat the Butter for Frosting
In a medium-sized bowl, beat the softened unsalted butter with an electric mixer on high speed for about 5-10 minutes until it’s pale in color and fluffy. This process incorporates air into the butter, making your frosting light and airy—perfect for slathering onto those delicious cupcakes.
Step 12: Add Cream Cheese
Next, mix in the cold cream cheese until the two ingredients are fully combined. This will add a delightful tang to your frosting, balancing the sweetness and echoing the cozy flavors of the Chocolate Pumpkin Cupcakes. Keep mixing until the blend is smooth and creamy.
Step 13: Incorporate Pumpkin and Spice
Now, add the dried pumpkin and pumpkin pie spice to the butter-cream cheese mixture, mixing until fully combined. This step ensures your frosting embodies the rich seasonal flavors you’ve created in your cupcakes, making each bite a celebration of fall.
Step 14: Gradually Add Powdered Sugar
Slowly sprinkle in the sifted powdered sugar, mixing on low speed until everything is light and fluffy. This should take about 1-2 minutes, resulting in a perfect, sweet finish to your frosting. The final texture should be smooth, creamy, and ready to adorn each of your Chocolate Pumpkin Cupcakes.
Step 15: Frost the Cupcakes
Transfer your luscious frosting into a piping bag fitted with a decorative tip. Pipe a generous swirl of frosting atop each cooled cupcake, allowing your creativity to shine. Each cupcake should boast a delightful crown of creamy goodness, making your Chocolate Pumpkin Cupcakes irresistibly inviting and perfect for any gathering!
Expert Tips for Chocolate Pumpkin Cupcakes
Temperature Matters: Ensure all your ingredients, especially the eggs, milk, and butter, are at room temperature. This helps create a smoother batter and ultimately lighter cupcakes.
Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense, tough cupcakes, so be gentle!
Pumpkin Purity: Be sure to use Libby’s canned pumpkin puree for the best flavor; other brands may vary in moisture and taste, affecting your Chocolate Pumpkin Cupcakes.
Cooling is Key: Allow cupcakes to cool completely before frosting. If they’re still warm, the frosting may melt and lose its shape, so patience pays off!
Flavor Infusion: For an extra punch of flavor, let the frosted cupcakes sit for a few hours—this allows the flavors to meld beautifully, making each bite irresistible!
What to Serve with Chocolate Pumpkin Cupcakes?
Elevate your fall gathering with hearty accompaniments that perfectly complement the rich flavors of these delightful cupcakes.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds a dreamy touch, enhancing the cupcakes' moistness.
- Spiced Apple Cider: Warm spiced apple cider creates a cozy atmosphere, resonating beautifully with the pumpkin spices in the cupcakes.
- Roasted Nuts: Crunchy roasted pecans or walnuts provide a lovely textural contrast and a nutty flavor to balance the sweetness.
- Creamy Vanilla Ice Cream: A scoop of creamy vanilla ice cream brings a luscious creaminess that perfectly complements the rich chocolate and pumpkin.
- Caramel Drizzle: Drizzling warm caramel sauce on top of each cupcake adds an indulgent sweetness, intensifying the overall dessert experience.
- Mini Pumpkin Cheesecakes: Serve alongside mini pumpkin cheesecakes for a delightful dessert platter that celebrates the flavors of fall.
- Fresh Pear Slices: The crispness of fresh pear slices offers a refreshing bite, cutting through the lush frosting and cupcake richness.
- Coffee or Espresso: A cup of strong coffee or espresso pairs beautifully, bringing out the chocolate notes while keeping the mood relaxed and festive.
Chocolate Pumpkin Cupcakes Variations
Feel free to play around with this recipe, creating unique twists and flavor combinations that make these cupcakes truly your own!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a delicious gluten-free version that everyone can enjoy. The flavor remains rich and delightful, proving that dietary restrictions don’t mean sacrificing taste!
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Dairy-Free: Use coconut oil or a dairy-free butter alternative, along with unsweetened almond milk and silken tofu in place of the sour cream. This swap adds a lovely creamy texture without dairy, perfect for those with lactose sensitivities.
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Spice It Up: Add a pinch of cayenne pepper or extra pumpkin pie spice for a warming kick that will surprise your taste buds. The heat beautifully enhances the comforting spices while still showcasing the chocolatey goodness.
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Nutty Addition: Toss in some chopped pecans or walnuts for a lovely crunch. This twist not only adds texture but also elevates the nutty flavors that naturally pair with pumpkin spice.
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Chocolate Chips: Mix in ½ cup of semi-sweet or dark chocolate chips to the cupcake batter for an extra chocolatey burst. Each bite becomes a delightful explosion of flavor, making your cupcakes even more irresistible!
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Boozy Treat: Add a splash of bourbon or rum to the frosting for a fun adult twist. The rich flavors meld beautifully with the pumpkin and chocolate, creating a sophisticated taste that will impress at gatherings.
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Frosting Swaps: Experiment with different frosting flavors by swapping the cream cheese with mascarpone or using a chocolate ganache instead. Each frosting brings its unique character, turning your cupcakes into a flavor adventure.
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Themed Toppers: Decorate with seasonal items like candied pecans, chocolate shavings, or even edible glitter for festive flair. Beautiful toppings not only enhance the visual appeal but also allow for personalization for your special occasion.
No matter how you decide to mix and match, these variations ensure your Chocolate Pumpkin Cupcakes will always bring warmth and joy to the table, just like the cozy feeling they evoke!
Make Ahead Options
These Chocolate Pumpkin Cupcakes are ideal for busy home cooks looking to save time while still enjoying a delicious homemade treat! You can prepare the cupcake batter up to 24 hours in advance. Simply mix the ingredients as stated, then tightly cover the bowl with plastic wrap and refrigerate. For optimal freshness, wait to fill the liners and bake until you’re ready. The frosting can also be made up to 3 days ahead; just store it in an airtight container in the fridge. When you’re ready to serve, simply pipe the frosting onto the cooled cupcakes after baking, and you’ll have scrumptious Chocolate Pumpkin Cupcakes that are just as delightful as if they were made fresh!
How to Store and Freeze Chocolate Pumpkin Cupcakes
Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. This keeps them moist while making them easy to grab for a quick snack!
Fridge: If you’ve frosted your Chocolate Pumpkin Cupcakes, store them in the fridge for up to 5 days. Make sure they are in a sealed container to prevent the frosting from drying out.
Freezer: Freeze unfrosted cupcakes for up to 3 months. Wrap each cupcake tightly in plastic wrap and then in aluminum foil for optimal freshness. Thaw at room temperature when ready to enjoy!
Reheating: To enjoy leftover frosted cupcakes, allow them to return to room temperature, or warm them briefly in the microwave for about 10-15 seconds.
Chocolate Pumpkin Cupcakes Recipe FAQs
What type of pumpkin puree should I use?
Absolutely, I recommend using Libby’s canned pumpkin puree for the best flavor in your Chocolate Pumpkin Cupcakes. Other brands can vary in moisture content and taste, which may impact the overall outcome of your cupcakes.
How can I store my cupcakes?
For unfrosted cupcakes, store them in an airtight container at room temperature for up to 3 days. If you've already frosted your Chocolate Pumpkin Cupcakes, place them in the fridge for about 5 days, ensuring they're sealed to keep the frosting fresh and intact.
Can I freeze my cupcakes?
Yes! To freeze unfrosted Chocolate Pumpkin Cupcakes, wrap each cupcake tightly in plastic wrap and then in aluminum foil to maintain freshness. They can last for up to 3 months in the freezer. When you're ready to enjoy, simply thaw them at room temperature.
Why did my cupcakes turn out dense?
Ah, a common concern! Overmixing your batter can lead to dense cupcakes. Remember to mix just until the ingredients are combined to keep your cupcakes light and fluffy. It’s all about that gentle touch!
What should I do if my frosting is too runny?
If you find your frosting is too runny, that's an easy fix! Gradually add more sifted powdered sugar until you achieve your desired consistency. The sugar will thicken the frosting, making it perfect for piping onto your cupcakes.
Are these cupcakes suitable for people with allergies?
These Chocolate Pumpkin Cupcakes contain common allergens like eggs, dairy (butter and cream cheese), and gluten (from the flour). For those with allergies, you could substitute the butter with a dairy-free alternative, use egg substitutes, and opt for gluten-free flour blends. Always check with individual dietary needs!
Delicious Chocolate Pumpkin Cupcakes for Fall Celebrations
Equipment
- Electric mixer
- Cupcake pan
- Cupcake liners
- Mixing bowls
- Whisk
- Piping bag
Ingredients
For the Cupcakes
- ¼ cup unsalted butter softened
- ¾ cup granulated white sugar for sweetness
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 teaspoon vanilla extract
- ¼ cup whole milk at room temperature
- ¼ cup sour cream at room temperature
- ½ cup canned pumpkin puree specifically Libby’s
- 1 cup all-purpose flour sifted
- ¼ cup + 2 tbsp black cocoa powder sifted
- 2 ½ teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Frosting
- ½ cup canned pumpkin puree processed down to ¼ cup
- 1 cup unsalted butter softened
- 4 oz cream cheese cold
- 2 teaspoon pumpkin pie spice
- 3 cups powdered sugar sifted
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a standard cupcake pan with 12 cupcake liners.
- Cream the softened unsalted butter and granulated sugar in a large mixing bowl with an electric mixer on medium speed for 1-2 minutes until light and fluffy.
- Add the egg, egg yolk, and vanilla extract to the creamed mixture, mixing on medium speed for about 1 minute until smooth.
- Incorporate whole milk, sour cream, and canned pumpkin puree into the batter using low speed until well combined.
- Whisk together sifted all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl.
- Gradually fold the dry ingredients into the wet mixture, mixing on low speed until smooth.
- Fill cupcake liners about three-quarters full with the batter.
- Bake for 17-19 minutes or until a toothpick inserted in the center comes out clean.
- Allow baked cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
- Prepare the frosting by measuring canned pumpkin puree and removing excess moisture until it measures down to ¼ cup.
- Beat softened unsalted butter in a medium bowl on high speed for 5-10 minutes until pale and fluffy.
- Add the cold cream cheese to the fluffy butter, mixing until fully combined.
- Incorporate the prepared pumpkin and pumpkin pie spice into the butter-cream cheese mixture until combined.
- Gradually add the sifted powdered sugar, mixing on low speed until light and fluffy.
- Transfer the frosting into a piping bag fitted with a decorative tip and frost each cooled cupcake.
