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Chocolate Pumpkin Cupcakes

Irresistibly Moist Chocolate Pumpkin Cupcakes to Fall For

Indulge in these Chocolate Pumpkin Cupcakes, a perfect blend of rich chocolate and warm pumpkin spices, ideal for autumn gatherings.
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Prep Time 15 minutes
Cook Time 19 minutes
Cooling Time 5 minutes
Total Time 39 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 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.
For the Frosting
  • 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.

Equipment

  • Muffin tin
  • Mixing bowl
  • Hand mixer
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
  2. Cream softened unsalted butter and granulated white sugar together until light and fluffy.
  3. Gently beat in one whole egg, an egg yolk, and vanilla extract, then mix in whole milk, sour cream, and canned pumpkin puree.
  4. In a separate bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
  5. Gradually blend the dry ingredients into the wet mixture until smooth.
  6. Distribute the batter evenly into the cupcake liners, filling each about three-quarters full.
  7. Bake for 17 to 19 minutes or until a toothpick comes out clean from the center.
  8. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack.
  9. For the frosting, beat cream cheese and powdered sugar until smooth and creamy.
  10. Once cooled, pipe frosting onto cupcakes and decorate as desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Pat dry pumpkin puree before adding to frosting to avoid excess moisture.

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