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–+ servings
Chocolate Pumpkin Cupcakes

Decadent Chocolate Pumpkin Cupcakes You'll Crave This Fall

These Chocolate Pumpkin Cupcakes are moist, rich and irresistibly delicious, perfect for embracing fall flavors.
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Prep Time 15 minutes
Cook Time 19 minutes
Cooling Time 5 minutes
Total Time 39 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1/4 cup Unsalted Butter softened; substitute with unsalted margarine if dairy-free
  • 3/4 cup Granulated Sugar can use coconut sugar for a healthier option
  • 1 whole Egg a vegan alternative is a flax egg
  • 1 whole Egg Yolk
  • 1 tsp Vanilla Extract adds depth of flavor
  • 1/4 cup Whole Milk can replace with almond milk or oat milk for non-dairy
  • 1/4 cup Sour Cream substitute Greek yogurt for a healthier version
  • 1/2 cup Canned Pumpkin Puree consider using Libby's for consistency
  • 1 cup All-Purpose Flour can be swapped for a gluten-free flour blend
  • 1/4 cup Black Cocoa Powder Dutch process cocoa can be used as a substitute
  • 2.5 tsp Pumpkin Pie Spice can be homemade with cinnamon, nutmeg, and ginger
  • 1/2 tsp Baking Powder leavening agent for rise
  • 1/2 tsp Baking Soda leavening agent for rise
  • 1/4 tsp Salt enhances flavor
For the Frosting
  • 1/2 cup Pumpkin Puree dried to 1/4 cup for frosting
  • 1 cup Unsalted Butter softened; use dairy-free butter for a vegan option
  • 4 oz Cream Cheese cold; can use non-dairy cream cheese for vegan
  • 2 tsp Pumpkin Pie Spice reinforces the pumpkin flavor
  • 3 cups Powdered Sugar can use less for a less sweet result

Equipment

  • oven
  • Cupcake pan
  • mixing bowl
  • electric mixer
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a cupcake pan with cupcake liners.
  2. Cream the softened butter and granulated sugar using an electric mixer for 1-2 minutes until light and fluffy.
  3. Add one egg, an additional egg yolk, and vanilla extract to the mixture, mixing until pale and smooth.
  4. Mix in the whole milk, sour cream, and canned pumpkin puree until just combined.
  5. In a separate bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
  6. Gradually fold the dry mixture into the wet mixture until no visible flour remains.
  7. Divide the batter among the cupcake liners, filling each 3/4 full.
  8. Bake in the preheated oven for 17-19 minutes or until a toothpick comes out clean.
  9. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  10. Prepare the frosting by drying the pumpkin puree and beating butter until light and fluffy.
  11. Mix in cream cheese, dried pumpkin puree, and pumpkin pie spice, folding to maintain a light texture.
  12. Gradually incorporate powdered sugar until the frosting reaches a light and fluffy consistency.
  13. Once cooled, pipe the frosting generously atop each cupcake.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For optimal results, ensure all wet ingredients are at room temperature before mixing.

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