Name: Irresistible Chocolate Pumpkin Cupcakes Perfect for Fall Enjoyment
Prep time: 20 min
Cook time: 19 min
Total time: 44 min
Ingredients: 1/4 cup Unsalted Butter (softened); 3/4 cup Granulated White Sugar; 1 large Egg (or flax egg for egg-free option); 1 large Egg Yolk; 1 teaspoon Vanilla Extract; 1/4 cup Whole Milk (or non-dairy milk); 1/4 cup Sour Cream (or Greek yogurt); 1/2 cup Canned Pumpkin Puree (Libby's recommended); 1 cup All Purpose Flour (gluten-free blend can be used); 1/4 cup Black Cocoa Powder (or regular cocoa powder); 2 1/2 teaspoons Pumpkin Pie Spice (customize with additional spices if desired); 1/2 teaspoon Baking Powder; 1/2 teaspoon Baking Soda; 1/4 teaspoon Salt; 1/2 cup Pumpkin Puree (must be dried); 1 cup Unsalted Butter (softened); 4 oz Cream Cheese (cold); 3 cups Powdered Sugar

As I nibbled on a cupcake at a recent autumn bake sale, I felt a delightful warmth radiate from the perfect marriage of chocolate and pumpkin spice. These Chocolate Pumpkin Cupcakes bring together the rich, moist decadence of chocolate and the cozy, inviting flavors of fall. Topped with a luscious pumpkin spice cream cheese frosting, they make for the ultimate indulgence during Halloween and Thanksgiving gatherings. Not only are they impressively easy to whip up, but they also transform any ordinary dessert table into a festive celebration. Want to surprise your guests with a treat that captures the essence of the season? Let’s dive into this recipe and create something magical together!

Why Are These Cupcakes So Special?

Irresistible Flavor: The combination of rich chocolate and pumpkin spice creates an extraordinary taste that will leave your taste buds dancing.
Fall Vibes: Perfectly embodying the essence of autumn, these cupcakes are an ideal centerpiece for any fall gathering or festive celebration.
Easy to Make: With simple steps and readily available ingredients, you can whip up a batch in no time, just like in my Decadent Caramel Swirl recipe.
Versatile Options: Feel free to customize the frosting or try various extracts to make this treat uniquely yours!
Crowd-Pleaser: These delicious cupcakes will impress guests young and old, making them a must-have dessert for your Halloween and Thanksgiving festivities.

Chocolate Pumpkin Cupcake Ingredients

• Gather these essential ingredients for your delicious Chocolate Pumpkin Cupcakes.

For the Cupcakes

Unsalted Butter – Adds richness and moisture; substitute with vegan butter for a dairy-free version.
Granulated White Sugar – Sweetens and provides structure; no direct substitution for best results.
Egg – Binds ingredients and adds moisture; replace with flax egg for an egg-free option.
Egg Yolk – Enhances richness and color.
Vanilla Extract – Adds a depth of flavor.
Whole Milk – Introduces moisture; use non-dairy milk if needed.
Sour Cream – Contributes to moisture and tang; Greek yogurt works as a substitute.
Canned Pumpkin Puree – Provides moisture and flavor; Libby’s canned is recommended.
All Purpose Flour – Ensures structure and stability; gluten-free blend can be tested.
Black Cocoa Powder – Delivers a rich chocolate flavor; regular cocoa powder can be used but may alter the look.
Pumpkin Pie Spice – Infuses warm flavors; customize with cinnamon, nutmeg, and ginger if desired.
Baking Powder – Serves as a leavening agent.
Baking Soda – Aids in rising during baking.
Salt – Enhances sweetness and balances flavors.

For the Pumpkin Spice Cream Cheese Frosting

Pumpkin Puree – Works as a flavored element; must be thoroughly dried before use.
Unsalted Butter – Forms the creamy base for frosting.
Cream Cheese – Adds richness and a tangy twist to the frosting.
Powdered Sugar – Sweetens and thickens the frosting consistency, creating the perfect finishing touch for your cupcakes.

Now you’re all set to create these delightful Chocolate Pumpkin Cupcakes that embody the warmth and flavor of fall!

Step‑by‑Step Instructions for Chocolate Pumpkin Cupcakes

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven is heating, prepare a cupcake pan by lining it with 12 cupcake liners. This step ensures your Chocolate Pumpkin Cupcakes have a perfect shape and prevent sticking, allowing them to rise beautifully as they bake.

Step 2: Cream Butter and Sugar
In a large mixing bowl, combine 1/4 cup of softened unsalted butter and 3/4 cup of granulated white sugar. Using an electric mixer, cream the mixture on medium speed for 1-2 minutes until it turns light and fluffy. This will help incorporate air into the batter, resulting in a tender crumb for your cupcakes.

Step 3: Incorporate Wet Ingredients
Add 1 egg, 1 egg yolk, and 1 teaspoon of vanilla extract to the creamed butter and sugar, mixing on low speed until smooth. Next, blend in 1/4 cup of whole milk, 1/4 cup of sour cream, and 1/2 cup of canned pumpkin puree, ensuring everything is well combined. The mixture should be creamy and uniform, signaling it’s ready for the next step.

Step 4: Mix the Dry Ingredients
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 builds the flavor of your Chocolate Pumpkin Cupcakes and ensures even distribution of the leavening agents.

Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients in the large bowl. Use a spatula to fold the mixtures together just until combined; avoid overmixing. The batter should appear smooth and glossy, indicating that the flavors are blending beautifully, making for sumptuous cupcakes.

Step 6: Fill the Cupcake Liners
Carefully divide the batter among the prepared cupcake liners, filling each about 3/4 full. This allows for the cupcakes to rise properly without overflowing. Once filled, gently tap the pan on the counter to remove air bubbles trapped in the batter, enhancing the final texture.

Step 7: Bake the Cupcakes
Place the cupcake pan in the preheated oven and bake for 17-19 minutes. They are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on them, as over-baking may lead to dry cupcakes.

Step 8: Cool the Cupcakes
After baking, remove the pan from the oven and let the cupcakes cool in the pan for about 5 minutes. Once slightly set, transfer them to a wire cooling rack. Allow the cupcakes to cool completely before frosting to ensure the delicate texture remains intact.

Step 9: Prepare the Pumpkin Spice Frosting
To create the luscious pumpkin spice cream cheese frosting, dry 1/2 cup of pumpkin puree according to your method. Then, in a new bowl, whip 1 cup of softened butter until fluffy. Add 4 oz of cold cream cheese and continue mixing until smooth before incorporating the dried pumpkin and 1 teaspoon of pumpkin pie spice.

Step 10: Finish the Frosting
Gradually add 3 cups of powdered sugar to the frosting mixture, mixing until you achieve a light and fluffy consistency. If your frosting becomes too soft, refrigerate it for about 10-15 minutes, then re-whip it to achieve the perfect spreadable texture.

Step 11: Frost the Cupcakes
Once your Chocolate Pumpkin Cupcakes are completely cool, it’s time to pipe your delightful pumpkin spice cream cheese frosting onto each cupcake. Use a piping bag with your favorite tip for a decorative touch or simply spread it on with a knife. This final step adds a creamy, tangy layer that perfectly complements the rich cupcake.

Step 12: Serve and Enjoy!
Now that your cupcakes are beautifully frosted, they are ready to be served. These Chocolate Pumpkin Cupcakes are perfect for any fall gathering, so share them with friends and family, or keep them as a special treat for yourself!

Make Ahead Options

These Chocolate Pumpkin Cupcakes are perfect for busy home cooks looking to save time during the fall season! You can prepare the cupcake batter up to 24 hours ahead of time. Simply mix the wet and dry ingredients as directed, then cover the bowl with plastic wrap and refrigerate. Alternatively, you can bake the cupcakes in advance and store them in an airtight container at room temperature for up to 3 days. For the pumpkin spice cream cheese frosting, make it ahead and refrigerate it; just remember to re-whip it for a fluffy texture before piping it onto the cupcakes. When ready to serve, frost the cooled cupcakes, and you’ll have a delicious treat that’s just as delightful as when they were freshly baked!

Chocolate Pumpkin Cupcake Variations

Feel free to play with these delightful twists on your Chocolate Pumpkin Cupcakes to make them uniquely yours!

Dairy-Free: Substitute unsalted butter with vegan butter and use non-dairy milk for a creamy, delicious alternative that everyone can enjoy. It’s a fantastic way to cater to diverse dietary needs without sacrificing flavor!
Egg-Free: Replace the egg and egg yolk with a flax egg made from 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. This will bind your ingredients perfectly while keeping the cupcakes wonderfully moist.
Pumpkin Spice Boost: Add an extra splash of pumpkin pie spice or a hint of cinnamon to the batter to amplify those cozy fall flavors. The more spice, the more festive the atmosphere!
Chocolate Ganache: Instead of frosting, top the cupcakes with a rich chocolate ganache made from melted chocolate and heavy cream. This is a heavenly approach that chocolate lovers will definitely appreciate!
Nutty Crunch: Mix in 1/2 cup of chopped walnuts or pecans into the batter for an added crunch. The nuts will contrast beautifully with the soft cupcake texture, bringing both flavor and depth to each bite.
Mini Cupcakes: Want something bite-sized? Use a mini cupcake pan and adjust the baking time to 12-15 minutes. They make perfect little snacks for parties or lunchboxes!
Flavored Extracts: Experiment with almond or orange extract instead of vanilla for a subtly different flavor profile. Each unique twist is an adventure waiting to happen!
Healthy Frosting: Swap out regular cream cheese in the frosting for Greek yogurt. This adds protein while providing a tangy flavor that pairs perfectly with the pumpkin spice.

By mixing and matching these ideas, your Chocolate Pumpkin Cupcakes can be fresh and exciting every time you make them. For additional sweet inspirations, consider trying my Chocolate Lava Brownie recipe or my Decadent Caramel Swirl for that perfect touch of indulgence!

Storage Tips for Chocolate Pumpkin Cupcakes

Fridge: Store any leftover Chocolate Pumpkin Cupcakes in an airtight container for up to 3 days. This will preserve their moisture and flavor, ensuring every bite is delicious.

Freezer: Freeze the cupcakes individually wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. Thaw at room temperature before enjoying, maintaining their lovely texture.

Frosting: If you have leftover pumpkin spice cream cheese frosting, store it in the fridge as well for up to 5 days. Re-whip before using to restore its fluffy consistency.

Reheating: If desired, reheat unfrosted cupcakes in the microwave for about 10-15 seconds for a warm, comforting treat.

Expert Tips for Chocolate Pumpkin Cupcakes

Room Temperature Ingredients: Ensure all wet ingredients are at room temperature for a smoother batter and even baking, resulting in better-textured Chocolate Pumpkin Cupcakes.
Properly Dry Pumpkin: Thoroughly dry your pumpkin puree before adding it to the frosting to prevent splitting and maintain the creaminess of your frosting.
Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes instead of the light, tender crumb you desire.
Test for Doneness: Bake your cupcakes until a toothpick inserted comes out clean. Keeping an eye on baking time ensures they remain moist and fluffy without drying out.
Chill the Frosting: If your cream cheese frosting is too soft, refrigerate it for 10-15 minutes before re-whipping. This helps achieve the perfect consistency for spreading or piping.
Decorative Toppings: Elevate your cupcakes by adding sprinkles, a dusting of cocoa powder, or a drizzle of chocolate ganache on top for an extra special touch.

What to Serve with Chocolate Pumpkin Cupcakes?

Treat your family and friends to a comforting array of flavors that perfectly pairs with the delightful taste of chocolate and pumpkin spice.

Cinnamon Sugar Donuts: Warm, spiced donuts offer a playful texture and sweetness that resonates beautifully with the cozy flavors of the cupcakes. They make for an inviting breakfast or snack option too!
Hot Apple Cider: This fragrant, spiced drink complements the fall flavors of the cupcakes and warms your soul while bringing a seasonal cheer to your gathering.
Caramel Drizzle: A rich drizzle of caramel sauce on your cupcakes enhances the decadence, offering a luscious and sweet finish to each bite, making them truly irresistible.
Vanilla Bean Ice Cream: The creamy, velvety notes of vanilla bean ice cream harmonize with the rich chocolate, offering a rich contrast that enhances the overall experience.
Maple Whipped Cream: Light and fluffy whipped cream infused with maple syrup adds a delightful twist that plays off the pumpkin elements of the cupcakes for a truly autumnal dessert.
Chai Latte: Brewed with spices, this creamy drink marries well with the chocolate and pumpkin, transporting your taste buds into a cozy café experience right at home.
Pecan Pie Bars: Richly nutty and buttery, these bars bring a classic fall flavor that pairs beautifully with the cupcakes and invites a feeling of indulgence at your dessert table.
Spiced Cranberry Muffins: These muffins add a burst of tart flavor while complementing the cupcakes’ warmth; they are a simple yet delightful addition for variety.
Mulled Wine: A warm cup of this spiced wine wraps the complete fall experience, turning any gathering into a festive celebration while enhancing the pumpkin flavors.

Enjoy building a memorable meal around these wonderful treats!

Chocolate Pumpkin Cupcakes Recipe FAQs

What type of canned pumpkin should I use?
I recommend using Libby’s canned pumpkin puree for the best results. It has a smooth texture and rich flavor that perfectly enhances these Chocolate Pumpkin Cupcakes. Make sure to avoid pumpkin pie filling, as it contains added sugars and spices.

How should I store leftover cupcakes?
Store any leftover Chocolate Pumpkin Cupcakes in an airtight container in the fridge for up to 3 days. This helps maintain their moisture and freshness. Just let them come to room temperature before serving for the best flavor and texture.

Can I freeze these cupcakes?
Absolutely! To freeze, wrap each unfrosted cupcake tightly in plastic wrap and place them in a freezer bag. They can be stored for up to 2 months. When ready to enjoy, simply thaw them at room temperature. This keeps their moist texture intact.

What if my frosting is too soft?
If your pumpkin spice cream cheese frosting turns out too soft to pipe, don’t worry! Refrigerate it for about 10-15 minutes to firm it up, then re-whip it until it’s fluffy again. This will make it easier to spread beautifully on your cupcakes.

Are these cupcakes suitable for people with allergies?
These Chocolate Pumpkin Cupcakes contain common allergens like eggs and dairy. If you need to accommodate dietary restrictions, you can replace the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use vegan butter and non-dairy cream cheese in the frosting for a dairy-free version. Feel free to consult a medical professional for specific concerns.

How can I ensure my cupcakes rise properly?
To ensure your cupcakes rise nicely, make sure your baking powder and baking soda are fresh. Additionally, avoid over-mixing when combining the wet and dry ingredients, as this can lead to denser cupcakes. Aim for a light and fluffy batter, and keep an eye on the baking time, testing them with a toothpick for doneness!