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Chocolate Pumpkin Cupcakes

Irresistible Chocolate Pumpkin Cupcakes with Creamy Frosting

Enjoy these delightful Chocolate Pumpkin Cupcakes, a perfect blend of chocolate and pumpkin spice, enhanced with creamy frosting.
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Prep Time 20 minutes
Cook Time 19 minutes
Cooling Time 5 minutes
Total Time 44 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1/4 cup Unsalted Butter provides moisture and richness
  • 3/4 cup Granulated White Sugar adds sweetness and structure
  • 1 large Egg plus 1 egg yolk for richness
  • 1 tsp Vanilla Extract enhances flavor depth
  • 1/4 cup Whole Milk critical for texture
  • 1/4 cup Sour Cream adds tangy flavor and moisture
  • 1/2 cup Canned Pumpkin Puree essential for flavor and moisture
  • 1 cup All-Purpose Flour provides structure
  • 1/4 cup Black Cocoa Powder offers a rich chocolate flavor
  • 2 1/2 tsp Pumpkin Pie Spice brings warming spice complexity
  • 1/2 tsp Baking Powder a leavening agent for rise
  • 1/2 tsp Baking Soda also serves as a leavening agent
  • 1/4 tsp Salt enhances flavor
Frosting Ingredients
  • 1/2 cup Pumpkin Puree dried to about 1/4 cup
  • 1 cup Unsalted Butter provides creaminess
  • 4 oz Cream Cheese adds richness to the frosting
  • 2 tsp Pumpkin Pie Spice delivers spiced flavor
  • 3 cups Powdered Sugar sweetens the frosting

Equipment

  • Cupcake pan
  • Mixing bowl
  • electric mixer
  • Spatula
  • Piping bag

Method
 

Cupcake Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a cupcake pan with liners.
  2. Cream together the unsalted butter and granulated sugar until light and fluffy.
  3. Add the egg and egg yolk along with vanilla extract to the butter-sugar mixture and mix well.
  4. Stir in the whole milk, sour cream, and canned pumpkin puree until combined.
  5. In another bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
  6. Fold the dry ingredients into the wet mixture until just combined.
  7. Distribute the batter into cupcake liners, filling each about 3/4 full.
  8. Bake for 17-19 minutes or until a toothpick comes out clean.
  9. Let the cupcakes cool for 5 minutes in the pan before transferring to a wire rack.
  10. Prepare the frosting by drying the pumpkin puree and then creaming the butter until fluffy.
  11. Blend in cold cream cheese and then add the dried pumpkin and pumpkin pie spice.
  12. Gradually sift in the powdered sugar, mixing until fluffy.
  13. Frost the cooled cupcakes and serve.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Ensure all wet ingredients are at room temperature for better mixing. Avoid overmixing to keep cupcakes light and airy. Use high-quality cocoa powder for optimal flavor.

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