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.