Chocolate pumpkin cupcakes are moist, super chocolatey and full of pumpkin spice flavor. They're topped with pumpkin spice cream cheese frosting for the ultimate fall treat!
If you're looking for other Halloween recipes, check out my black velvet Halloween cake or Harry Potter butterbeer cupcakes. If you're looking for other pumpkin recipes check out my pumpkin cheesecake, pumpkin cupcakes, chewy pumpkin cookies, pumpkin streusel muffins, pumpkin bread, baked pumpkin donuts or pumpkin bundt cake!
Why You'll Love these Chocolate Pumpkin Cupcakes
They're super moist. These cupcakes have the absolute BEST texture! The pumpkin keeps them super moist while the black cocoa powder gives them a velvety crumb.
They're topped with pumpkin cream cheese frosting. I didn't think cream cheese frosting could get any better, but it can and it did! Adding in some pumpkin puree and pumpkin pie spice takes it to a whole new level of deliciousness! (See steps below about how to make the frosting properly.)
They're super chocolatey all while being full of fall flavor. Pumpkin and chocolate are a perfect combination that I never knew I needed. These cupcakes use black cocoa powder to give them a rich chocolate flavor. They're also full pumpkin and warm fall spices like cinnamon, nutmeg, ginger and allspice, which give these cupcakes the best flavor.
Ingredients for Chocolate Pumpkin Cupcakes
- Butter- make sure it's softened
- Granulated Sugar- used to sweeten the cupcakes
- Egg and Egg Yolk- make sure they're room temperature
- Vanilla- I recommend vanilla bean paste for the best flavor, extract works fine as well though
- Milk- I recommend using whole milk, helps to keep the cupcakes moist, make sure it's room temperature
- Sour Cream- I recommend full fat sour cream for the best textured cupcakes, make sure it's room temperature
- Canned Pumpkin Puree- I recommend using Libby's if you can, theirs is the most consistent pumpkin puree that's not overly wet
- Flour- all purpose flour is used for the best crumb
- Black Cocoa Powder- gives these cupcakes an incredibly rich chocolate flavor, I used this one
- Baking Powder & Baking Soda- helps the cupcakes to rise and give them their perfect fluffy texture
- Pumpkin Pie Spice- a blend of cinnamon, nutmeg, allspice, ginger, mace and cloves is used to add warmth to these cupcakes. I love Spice Island pumpkin pie spice!
- Salt- just a little is used to bring out all the flavors in these cupcakes
- Cream Cheese- used to make the frosting, make sure it's cold
- Powdered Sugar- used to sweeten the frosting
Step by Step Instructions
(See recipe below for full measurements and baking time!)
STEP ONE: Start by creaming butter and sugar together in a large bowl with an electric mixer.
STEP TWO: Then add in the egg, egg yolk and vanilla and mix until pale in color and smooth, about 1 minute.
STEP THREE: Next mix in the milk, sour cream and canned pumpkin puree.
STEP FOUR: In a small bowl sift together the flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
STEP FIVE: Add the dry ingredients to the wet ingredients and combine.
STEP SIX: Line a cupcake pan with cupcake liners, divide batter evenly among each and bake! (See recipe below for full measurements and baking time!) Let the cupcakes cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
STEP SEVEN: While the cupcakes are cooling make the frosting. First spread the canned pumpkin on a plate and use paper towels to remove excess liquid from it. (It should go from ½ cup, dried down to ¼ cup.) See recipe for further explanation. Then add softened, unsalted butter to a medium sized bowl. Mix the butter with an electric mixer until it is pale in color and fluffy, about 5-10 minutes. Then add in the cold cream cheese and combine. Then add in the dried pumpkin and pumpkin pie spice and mix. Add in the powdered sugar a little at a time and mix until the frosting is light and fluffy.
STEP EIGHT: Transfer the frosting to a piping bag fitted with a decorative tip. When the cupcakes are completely cooled pipe a generous amount of frosting onto each cupcake and serve!
(See recipe below for full measurements and baking time!)
FAQs
How long will these cupcakes stay fresh for? Store left overs in an airtight container in the fridge for up to three days. Let the cupcakes come to room temperature before enjoying so the frosting has a chance to become soft again.
Can I use homemade pumpkin puree? I would say no. Homemade is going to be way too liquidy, especially for the pumpkin frosting. Libby's canned pumpkin is what I recommend using as it has the best consistency and isn't overly wet.
Why did my frosting split? There was too much liquid in the pumpkin still when you added it into the frosting. The pumpkin HAS to be dried with paper towels. It literally needs to reduce in size by half. Measure out an even ½ cup of pumpkin puree (not a heaping cup, take a knife and scrape off the excess) and spread it onto a plate. Using paper towels, dab the pumpkin to remove excess liquid. I usually have to use at least 5 paper towels. You'll know the pumpkin is dry enough when it measures out to ¼ cup and hardly any liquid transfers to the paper towels.
Can these be made gluten free? I have not tested these with gluten free flour, but if you do please let me know how it goes!
Do I have to use black cocoa powder? No, you can use regular cocoa powder but black cocoa powder, or Dutch process cocoa powder will give you the best chocolate flavor.
Pro Tips
Make sure all your wet ingredients for the cupcakes are room temperature. This will yield the best cupcake texture. Cold wet ingredients can make the cupcakes "gummy" or not rise as well.
On making the best frosting: Make sure you really whip the butter until it is pale in color and fluffy, before adding the rest of the ingredients in. This will give you the best, and most fluffy, frosting. Also make sure your butter is softened but your cream cheese is cold. This will help the frosting from getting too "soupy". Again, also make sure the pumpkin is thoroughly dried before adding it in to the frosting.
Keep your pumpkin cream cheese frosting at the perfect temperature. This frosting can be tricky to work with sometimes if it gets too warm. Pop the frosting in the fridge for 10-15 minutes if you notice it gets too soft. Then when ready to use, remove and whip again to get it back to it's fluffy texture. Then pipe it on the cupcakes!
If you make these cupcakes please leave a star rating! Tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Harry Potter Butterbeer Cupcakes
📖 Recipe
Chocolate Pumpkin Cupcakes
Ingredients
For the Chocolate Pumpkin Cupcakes
- ¼ cup (56 g) unsalted butter, softened
- ¾ cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon vanilla
- ¼ cup (60 ml) whole milk, at room temperature
- ¼ cup (62 g) sour cream, at room temperature
- ½ cup (122 g) canned pumpkin puree Libby's canned pumpkin
- 1 cup (125 g) all purpose flour, sifted
- ¼ cup + 2 tablespoon (30 g) black cocoa powder, sifted
- 2 ½ teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Pumpkin Cream Cheese Frosting
- ½ cup (122 g) canned pumpkin puree dried to ¼ cup (45 g) (see recipe for explanation) Libby's canned pumpkin
- 1 cup (224 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, cold
- 2 teaspoon pumpkin pie spice
- 3 cups (390 g) powdered sugar, sifted
Instructions
For the Chocolate Pumpkin Cupcakes
- Preheat oven to 350 degrees and line a standard cupcake pan with 12 cupcake liners.
- Start by creaming together the butter and sugar in a large bowl with an electric mixer for 1-2 minutes.¼ cup (56 g) unsalted butter, softened, ¾ cup (150 g) granulated white sugar
- Then add in the egg, egg yolk and vanilla and mix until pale in color and smooth, about 1 minute.1 egg, at room temperature, 1 egg yolk, at room temperature, 1 teaspoon vanilla
- Next mix in the milk, sour cream and pumpkin puree.¼ cup (60 ml) whole milk, at room temperature, ¼ cup (62 g) sour cream, at room temperature, ½ cup (122 g) canned pumpkin puree
- In a small bowl whisk together the sifted purpose flour, sifted black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.1 cup (125 g) all purpose flour, sifted, ¼ cup + 2 tablespoon (30 g) black cocoa powder, sifted, 2 ½ teaspoon pumpkin pie spice, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Add the dry ingredients to the wet ingredients and mix until the batter is smooth.
- Evenly divide the batter among the cupcake liners. They should be about ¾ way full.
- Bake the cupcakes for 17-19 minutes, or until a toothpick/cake tester comes out clean from the centers.
- Let the cupcakes cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
For the Pumpkin Cream Cheese Frosting
- Measure out an even ½ cup (122 g) of pumpkin puree (not a heaping cup, take a knife and scrape off the excess) and spread it onto a plate. Using paper towels, dab the pumpkin to remove excess liquid. You'll know the pumpkin is dry enough when it measures out to ¼ cup (45 g) and hardly any more liquid transfers to the paper towels. It usually takes about 5 paper towels to get it this dry. (This step is not optional. If the pumpkin is not dried your frosting will split.) Set aside.½ cup (122 g) canned pumpkin puree dried to ¼ cup (45 g) (see recipe for explanation)
- Add the softened, unsalted butter to a medium sized bowl. Beat the butter on high with an electric mixer until it is pale in color and fluffy, about 5-10 minutes.1 cup (224 g) unsalted butter, softened
- Add in the cold cream and mix until combined.4 oz (113 g) cream cheese, cold
- Add in the dried pumpkin and pumpkin pie spice and combine.2 teaspoon pumpkin pie spice
- Then add in the powdered sugar a cup at a time and mix until everything is combined and the frosting is light and fluffy, about 1-2 minutes.3 cups (390 g) powdered sugar, sifted
Assembling the Cupcakes
- Transfer the frosting to a piping bag fitted with a decorative tip. (My favorite to use is my Wilton 1M.)
- When the cupcakes are completely cooled pipe a generous amount of frosting onto each.
- Then serve! Store leftovers in an airtight container in the fridge for up to three days.
I made these cupcakes for Thanksgiving. They were so delicious! The pumpkin and dark chocolate went so well together. And pumpkin cream cheese buttercream?! I had never heard of that before. It was insanely yummy. The tang of the cream cheese and the sweetness of the pumpkin and spices went so well together. Can't wait to try it on more cakes. I followed the steps exactly as described and everything came out perfect. Great recipe! Thank you!!
Love!!!!! Must have!!!!!
Hi...your recipes sound amazing. Will you be adding metric measurements? I don't see grams in any and I'm not familiar with cup measurements. Thank you!!
I tried this recipe today and all I can say is: it’s amazing. The cupcake was airy and did not veel heavy. The creamcheese was amazing on top! Really enjoyed this one.
These cupcakes are SO good!!!
can i swap the cream cheese in the frosting for whipped cream?