Name: Irresistibly Moist Chocolate Pumpkin Cupcakes to Fall For
Prep time: 15 min
Cook time: 19 min
Total time: 39 min
Ingredients: 1 cup Unsalted Butter (Adds richness and moisture; substitute with margarine for dairy-free options.); 1 cup Granulated White Sugar (Provides sweetness and structure; brown sugar can deepen flavor.); 1 Egg (Contributes to moisture and structure; consider egg substitutes for vegan options.); 1 Egg Yolk (Contributes to moisture and structure; consider egg substitutes for vegan options.); 1 teaspoon Vanilla Extract (Enhances flavor; can be omitted for a vanilla-free version.); 1 cup Whole Milk (Adds moisture; substitute with almond milk for a dairy-free alternative.); 1 cup Sour Cream (Enhances moisture and adds tanginess; Greek yogurt works as a great substitute.); 1 cup Canned Pumpkin Puree (Provides moisture and flavor; Libby’s canned pumpkin is recommended over homemade.); 1.5 cups All-Purpose Flour (Gives structure; swap with gluten-free flour for a gluten-free version.); 1/2 cup Black Cocoa Powder (Delivers a rich chocolate flavor; you can use regular cocoa powder, but the taste will differ.); 1 teaspoon Pumpkin Pie Spice (Blends warm spices for flavor; substitute with cinnamon and nutmeg mixture if needed.); 1 teaspoon Baking Powder (Leavening agent for rise; ensure it’s fresh for optimal results.); 1/2 teaspoon Baking Soda (Leavening agent for rise; ensure it’s fresh for optimal results.); 1/2 teaspoon Salt (Balances sweetness and enhances flavors.); 8 ounces Cream Cheese (Provides tang and creaminess; try vegan cream cheese for a dairy-free option.); 2 cups Powdered Sugar (Sweetens and thickens frosting; no substitutes will work for this essential ingredient.)

As I sifted through spices to bake something special, the aroma of pumpkin wafted through my kitchen, instantly transporting me to crisp autumn days. This isn’t just any dessert; it’s my cherished recipe for Chocolate Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting. With every tender bite, experience the delightful harmony of rich chocolate and warm pumpkin spices that truly captures the essence of fall. The beauty of these cupcakes lies not only in their indulgent flavor but also in their quick prep time, making them ideal for last-minute gatherings or cozy family nights. As Halloween and Thanksgiving approach, you’ll find these cupcakes are a crowd-pleaser that everyone will love. Curious about how to whip up this seasonal delight? Let’s get baking!

Why are Chocolate Pumpkin Cupcakes a must-try?

Irresistible Flavor: The fusion of chocolate and pumpkin creates a flavor explosion that will make your taste buds dance.

Fall Comfort: These cupcakes are the perfect treat to cozy up with during crisp autumn days—ideal for Halloween or Thanksgiving!

Quick and Easy: With simple ingredients and a swift prep time, you can whip these delightful cupcakes together in no time!

Versatile Options: Experiment with different spices in the frosting or swap out ingredients to cater to dietary needs—these cupcakes truly adapt to you!

Crowd-Pleasing Delight: Whether for family gatherings or casual get-togethers, these Chocolate Pumpkin Cupcakes will impress and satisfy all your guests. You might want to pair them with a warm beverage like spiced chai for an extra cozy touch!

Chocolate Pumpkin Cupcakes Ingredients

• Here’s everything you need to create these delicious treats!

For the Cupcakes

Unsalted Butter – Adds richness and moisture; substitute with margarine for dairy-free options.
Granulated White Sugar – Provides sweetness and structure; brown sugar can deepen flavor.
Egg (1) and Egg Yolk (1) – Contribute to moisture and structure; consider egg substitutes for vegan options.
Vanilla Extract – Enhances flavor; can be omitted for a vanilla-free version.
Whole Milk – Adds moisture; substitute with almond milk for a dairy-free alternative.
Sour Cream – Enhances moisture and adds tanginess; Greek yogurt works as a great substitute.
Canned Pumpkin Puree – Provides moisture and flavor; Libby’s canned pumpkin is recommended over homemade.
All-Purpose Flour – Gives structure; swap with gluten-free flour for a gluten-free version.
Black Cocoa Powder – Delivers a rich chocolate flavor; you can use regular cocoa powder, but the taste will differ.
Pumpkin Pie Spice – Blends warm spices for flavor; substitute with cinnamon and nutmeg mixture if needed.
Baking Powder & Baking Soda – Leavening agents for rise; ensure they’re fresh for optimal results.
Salt – Balances sweetness and enhances flavors.

For the Frosting

Cream Cheese – Provides tang and creaminess; try vegan cream cheese for a dairy-free option.
Powdered Sugar – Sweetens and thickens frosting; no substitutes will work for this essential ingredient.

Now you’re all set to create these delightful Chocolate Pumpkin Cupcakes! Each scrumptious bite will remind you why they are a beloved fall treat. Happy baking!

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 warms up, prepare a standard muffin tin by lining it with 12 cupcake liners. This setup will ensure that your Chocolate Pumpkin Cupcakes pop out easily once baked, giving them a perfectly smooth edge.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine softened unsalted butter and granulated white sugar. Using a hand mixer on medium speed, cream the mixture for about 1 to 2 minutes until it’s light and fluffy. This process helps incorporate air, which gives your cupcakes a delightful rise and fluffy texture.

Step 3: Add Wet Ingredients
Next, gently beat in one whole egg, an egg yolk, and a splash of vanilla extract until the mixture is pale and smooth. Slowly add in whole milk, sour cream, and canned pumpkin puree, mixing until fully incorporated. This combination adds moisture and flavor, key for moist Chocolate Pumpkin Cupcakes.

Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. This step is vital for evenly distributing the leavening agents and spices. Once mixed, gradually blend the dry ingredients into your wet mixture, stirring just until you achieve a smooth batter.

Step 5: Fill the Cupcake Liners
Using a ladle or ice cream scoop, evenly distribute the batter into the prepared cupcake liners, filling each about three-quarters full. This allows room for the cupcakes to rise nicely during baking, ensuring they maintain their shape and a delightful dome.

Step 6: Bake the Cupcakes
Place the cupcake tin in the preheated oven and bake for 17 to 19 minutes. To check doneness, insert a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs attached. Once done, remove them from the oven and allow them to cool in the pan for 5 minutes.

Step 7: Prepare the Frosting
While the cupcakes are cooling, it’s time to make the pumpkin spice cream cheese frosting. First, pat dry your pumpkin puree with paper towels to ensure it isn’t too wet. In a mixing bowl, beat softened butter until fluffy, then mix in cream cheese and the dried pumpkin before adding powdered sugar until the frosting is smooth and creamy.

Step 8: Frost the Cupcakes
Once your Chocolate Pumpkin Cupcakes have completely cooled, it’s time to decorate! Use a piping bag to generously pipe the pumpkin spice cream cheese frosting onto each cupcake. Feel free to get creative with your frosting technique for a beautiful finish—then, they’re ready to serve!

Chocolate Pumpkin Cupcakes Variations & Substitutions

Feel free to personalize these dreamy cupcakes to fit your unique taste or dietary needs!

Dairy-Free: Swap unsalted butter for margarine and use almond milk instead of whole milk for a deliciously dairy-free treat.
Vegan Option: Replace eggs with a flaxseed meal and water mixture or your favorite egg substitute to make these cupcakes vegan-friendly. They’ll still be just as moist!
Gluten-Free: Substitute all-purpose flour with a gluten-free blend to cater to gluten sensitivities while maintaining that tender cupcake texture.
Spice It Up: Add a dash of cayenne or chili powder to the batter for a surprising kick, perfect for those who love a bit of heat!
Flavor Infusion: Mix in some chocolate chips or chopped walnuts to the batter for added texture and flavor depth. The chocolate will melt in beautifully, creating pockets of goodness!
Frosting Variations: Experiment with flavored extracts like almond or hazelnut in the frosting for a delightful twist, or try adding a hint of orange zest for freshness.
Swapping Sweeteners: For a healthier option, substitute granulated sugar with coconut sugar or a natural sweetener like maple syrup—just adjust the liquid ingredients accordingly.

These variations make it easy to tailor your Chocolate Pumpkin Cupcakes to fit any occasion or preference! And if you’re looking for even more delightful desserts, consider trying my Brown Butter Chocolate cookies or a cozy Pumpkin Spice Smoothie for a seasonal treat that complements these cupcakes perfectly!

Make Ahead Options

These Chocolate Pumpkin Cupcakes are perfect for meal prep enthusiasts! You can prepare the cupcake batter up to 24 hours in advance; simply cover it tightly and refrigerate. Additionally, bake the cupcakes ahead of time and store them in an airtight container for up to 3 days, allowing them to come to room temperature before frosting. For the pumpkin spice cream cheese frosting, you can make it in advance and keep it chilled in the fridge for up to 3 days. When ready to serve, simply frost the cooled cupcakes, and you’ll enjoy delicious treats that are just as delightful as if made fresh!

What to Serve with Chocolate Pumpkin Cupcakes

As the aroma of pumpkin and chocolate fills your kitchen, pairing these delightful cupcakes with complementary sides elevates your dessert experience.

Spiced Chai: The warm spices of chai harmonize beautifully with the pumpkin flavors, creating a cozy treat for chilly evenings.
Vanilla Ice Cream: A scoop of vanilla ice cream atop the cupcakes adds a creamy contrast, enhancing the rich chocolate taste in every bite.
Whipped Cream: Light and airy, whipped cream adds a delightful texture that balances the denser cupcake and complements the frosting.
Apple Cider: This classic fall drink brings a refreshing tartness that cuts through the sweetness, making every bite even more enjoyable.
Nutty Granola: For a crunchy texture, sprinkle nutty granola over the frosted cupcakes. The nuts provide a satisfying crunch against the softness of the cake.
Chocolate Drizzle: Elevate indulgence by drizzling melted chocolate over the cupcakes, enhancing their rich chocolate flavor with each bite.
Caramel Sauce: A drizzle of sweet caramel adds a sticky richness that pairs with the pumpkin spice frosting, making it utterly decadent.
Pecan Pie: Serve alongside a small slice of pecan pie for a true taste of fall—rich and sweet, it’s a classic pairing that resonates with the season.
Chai-Spiced Hot Cocoa: Cozy up with a cup of chai-spiced hot cocoa, warming you from within while echoing the spiced flavors of the cupcakes.

Expert Tips for Chocolate Pumpkin Cupcakes

Room Temperature Ingredients: Ensure all wet ingredients are at room temperature for better mixing and texture in your Chocolate Pumpkin Cupcakes. This will help create a lighter, fluffier batter.
Moisture Management: Pat dry your canned pumpkin puree before adding it to the frosting. Excess moisture can cause the frosting to split, ruining the creamy texture.
Whip for Fluffiness: For the frosting, beat the butter until it’s pale and fluffy before mixing in the other ingredients. This step is key to achieving a light and airy frosting.
Avoid Over-Mixing: When combining wet and dry ingredients, mix until just smooth. Over-mixing can lead to dense cupcakes, so keep it gentle!
Storage Secrets: Store leftover cupcakes in an airtight container in the fridge for up to 3 days. Let them come back to room temperature before serving for the best taste experience!

How to Store and Freeze Chocolate Pumpkin Cupcakes

Fridge: Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor and texture.

Freezer: For longer storage, freeze the cupcakes without frosting for up to 2 months. Wrap each cupcake tightly in plastic wrap, then place in a freezer-safe bag or container.

Thawing: To enjoy frozen Chocolate Pumpkin Cupcakes, simply transfer them to the fridge to thaw overnight or let them sit at room temperature for about 2 hours before serving.

Reheating: If desired, you can gently warm the thawed cupcakes in the microwave for about 10-15 seconds to revive their lush moisture!

Chocolate Pumpkin Cupcakes Recipe FAQs

What type of pumpkin puree should I use?
Absolutely! I highly recommend using Libby’s canned pumpkin puree for your Chocolate Pumpkin Cupcakes. It has a consistent moisture content that’s crucial for achieving the perfect texture. Avoid homemade puree, as it can be too watery or dry, leading to unpredictable results in flavor and consistency.

How should I store leftover cupcakes?
Store any leftover Chocolate Pumpkin Cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor and texture. If you have any leftover frosting, you can keep it separately in an airtight container for the same duration.

Can I freeze Chocolate Pumpkin Cupcakes?
Yes, you can freeze these delectable cupcakes! For optimal results, freeze them without frosting. Wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be stored this way for up to 2 months. When you’re ready to enjoy them, just thaw them in the fridge overnight or at room temperature for about 2 hours.

Why did my cupcakes sink in the middle?
Oh no! If your Chocolate Pumpkin Cupcakes sunk in the middle, it may be due to a few reasons. Ensure your baking powder and baking soda are fresh, as expired leavening agents will not provide enough rise. Also, be cautious not to over-mix the batter; this can lead to dense cupcakes that can’t support their structure. Finally, make sure you bake them until a toothpick comes out clean to guarantee they have fully set.

Are these cupcakes safe for pets/allergies?
While the Chocolate Pumpkin Cupcakes are a delightful treat for humans, they are not suitable for pets, particularly due to the chocolate content which can be toxic to dogs. Additionally, if you have dietary allergies, ensure to check the labels on all ingredients and consider using egg or dairy substitutes where necessary for your guests. For a gluten-free option, just swap the all-purpose flour with a gluten-free blend!