Chocolate Pumpkin Cupcakes
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!
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.
Tried this recipe?Let us know how it was!