Name: Irresistible Chocolate Pumpkin Cupcakes for Cozy Fall Bliss
Prep time: 20 min
Cook time: 19 min
Total time: 44 min
Ingredients: 0.5 cups Unsalted Butter (Adds moisture and flavor; substitute salted butter if necessary, but reduce additional salt.); 1 cups Granulated Sugar (Sweetens the cupcakes; coconut sugar is a healthier alternative.); 1 whole Eggs (Provides richness and structure; make sure they're at room temperature for best results.); 1 teaspoon Vanilla Extract (Enhances flavor; no substitutions are recommended for flavor integrity.); 0.5 cups Whole Milk (Contributes moisture; buttermilk can increase tenderness if substituted.); 0.5 cups Sour Cream (Ensures a moist texture; Greek yogurt is a great substitute.); 1 cups Canned Pumpkin Puree; 1.5 cups All-Purpose Flour (Gives structure; a gluten-free flour blend may work but is untested.); 0.5 cups Black Cocoa Powder (Adds deep chocolate flavor; regular cocoa powder can be used but will mellow the taste.); 1 teaspoon Pumpkin Pie Spice (Introduces warm spices; use a blend of cinnamon, nutmeg, and ginger if needed.); 1 teaspoon Baking Powder (Essential leavening agent for a perfect rise.); 0.5 teaspoon Baking Soda (Essential leavening agent for a perfect rise.); 0.5 teaspoon Salt (Balances sweetness to enhance flavors; it’s a must for a well-rounded cupcake.); 0.5 cups Cream Cheese (Provides creaminess and tang; ensure it’s cold for proper consistency.); 2 cups Powdered Sugar (Sweetens the frosting; sift before adding to avoid lumps.); 0.25 cups Pumpkin Puree (dried) (Concentrates flavor; ensure it’s patted dry well to prevent splitting.); 1 teaspoon Pumpkin Pie Spice (Reinforces the fall theme; adjust the amount to fit your spice preference.); 0.5 cups Unsalted Butter (Used for a fluffy texture; soften it for easy blending.)

As the leaves begin to turn and the air fills with the warm scent of spices, there's nothing quite like diving into a cozy baking project. Enter my Moist Chocolate Pumpkin Cupcakes, where rich chocolate meets inviting pumpkin spice for a delightful fall dessert that will quickly become your new obsession. With the luscious texture of pumpkin puree weaving seamlessly into each cupcake, you'll enjoy a treat that’s not only irresistibly soft but also a crowd-pleaser at any gathering. And let’s not forget the luxurious pumpkin spice cream cheese frosting that crowns these beauties—sweet, zesty, and utterly divine! Ready to elevate your autumn dessert game? Let’s whip up some magic in the kitchen!

Why Love Chocolate Pumpkin Cupcakes?

Irresistible flavor fusion: Experience the rich chocolate paired with warm pumpkin spice, creating a unique and tantalizing flavor profile that captures the essence of fall.

Perfectly moist: The addition of pumpkin puree ensures these cupcakes are ultra-moist and soft, making every bite a delight.

Crowd-pleaser: Whether at a party or a cozy family dinner, these cupcakes are sure to impress everyone, making them perfect for any occasion.

Quick to make: With simple ingredients and straightforward steps, you'll have these cupcakes ready in no time, allowing you to spend more time enjoying.

Versatile: From swapping ingredients to adding chocolate chips, you can customize the recipe to suit your taste preferences. Pair them with a delicious Pumpkin Spice Smoothie for an unforgettable seasonal treat!

Chocolate Pumpkin Cupcake Ingredients

For the Cupcakes
• Unsalted Butter – Adds moisture and flavor; substitute salted butter if necessary, but reduce additional salt.
• Granulated Sugar – Sweetens the cupcakes; coconut sugar is a healthier alternative.
• Eggs (1 whole + 1 yolk) – Provides richness and structure; make sure they’re at room temperature for best results.
• Vanilla Extract – Enhances flavor; no substitutions are recommended for flavor integrity.
• Whole Milk – Contributes moisture; buttermilk can increase tenderness if substituted.
• Sour Cream – Ensures a moist texture; Greek yogurt is a great substitute.
• Canned Pumpkin Puree – The star of our Chocolate Pumpkin Cupcakes, providing moisture and flavor; use Libby’s for the best results.
• All-Purpose Flour – Gives structure; a gluten-free flour blend may work but is untested.
• Black Cocoa Powder – Adds deep chocolate flavor; regular cocoa powder can be used but will mellow the taste.
• Pumpkin Pie Spice – Introduces warm spices; use a blend of cinnamon, nutmeg, and ginger if needed.
• Baking Powder & Baking Soda – Essential leavening agents for a perfect rise.
• Salt – Balances sweetness to enhance flavors; it’s a must for a well-rounded cupcake.
For the Frosting
• Cream Cheese – Provides creaminess and tang; ensure it’s cold for proper consistency.
• Powdered Sugar – Sweetens the frosting; sift before adding to avoid lumps.
• Pumpkin Puree (dried) – Concentrates flavor; ensure it’s patted dry well to prevent splitting.
• Pumpkin Pie Spice – Reinforces the fall theme; adjust the amount to fit your spice preference.
• Unsalted Butter – Used for a fluffy texture; soften it for easy blending.

These ingredients come together to create Chocolate Pumpkin Cupcakes that are not only delightful but also perfect for sharing during cozy fall gatherings!

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, line a cupcake pan with 12 paper liners, ensuring they are evenly placed. This prepares your baking setup, allowing for a hassle-free transfer of the rich batter later on.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together ½ cup of unsalted butter and 1 cup of granulated sugar. Beat on medium speed for about 1-2 minutes, until the mixture is light and fluffy. This aeration is key for achieving tender Chocolate Pumpkin Cupcakes, so keep an eye out for a pale, creamy texture.

Step 3: Add Eggs and Vanilla
Next, incorporate 1 whole egg, 1 egg yolk, and 1 teaspoon of vanilla extract into the creamed mixture. Mix on medium speed until everything is smooth and well combined, which should take about 1 minute. The batter will take on a lighter color and a more homogenous appearance, signaling it’s ready for the next step.

Step 4: Mix in Wet Ingredients
Now, add ½ cup of whole milk, ½ cup of sour cream, and 1 cup of canned pumpkin puree to the bowl. Mix on low speed until all ingredients are fully combined, about 30 seconds to 1 minute. As you blend, the batter will transform into a rich, velvety mixture that's crucial for the moisture in your Chocolate Pumpkin Cupcakes.

Step 5: Combine Dry Ingredients
In a separate bowl, sift together 1 ½ cups of all-purpose flour, ½ cup of black cocoa powder, 1 teaspoon of pumpkin pie spice, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This not only removes lumps but also ensures an even distribution of flavors and leavening agents, which is essential for a perfect rise.

Step 6: Fold Dry into Wet Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. This should take about 30 seconds, and be careful not to over-mix! You’ll know the batter is ready when it’s smooth and slightly thick, perfect for filling the cupcake liners.

Step 7: Fill the Cupcake Liners
Using a cookie scoop or a spoon, divide the batter evenly among the lined cupcake wells, filling each about ¾ of the way full. This allows for ample space for the cupcakes to rise without overflowing. You should end up with a beautifully even distribution of batter across the pan.

Step 8: Bake the Cupcakes
Place the filled cupcake pan in the preheated oven and bake for 17-19 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean or with only a few crumbs attached. This ensures your Chocolate Pumpkin Cupcakes have a perfect texture!

Step 9: Cool the Cupcakes
Once baked, remove the pan from the oven and let it cool for about 5 minutes. Afterward, carefully transfer the cupcakes to a wire rack to cool completely. This step is essential, as it prevents sogginess, allowing the flavors to settle perfectly before frosting.

Step 10: Prepare the Frosting
For the frosting, prepare ¼ cup of dried pumpkin puree by patting it with paper towels to remove excess moisture. Next, in a bowl, beat ½ cup of softened butter until fluffy. Gradually add 8 ounces of cold cream cheese, along with the dried pumpkin and 2 cups of sifted powdered sugar, mixing until the frosting is smooth and airy.

Step 11: Frost the Cupcakes
Once the cupcakes are completely cooled, transfer the whipped cream cheese frosting into a piping bag. Pipe the frosting elegantly onto each cupcake, allowing for swirls or peaks to add a decorative touch. The creamy texture combined with the spiced notes will complement the warm flavors of your Chocolate Pumpkin Cupcakes beautifully.

Step 12: Serve and Enjoy
Your delightful Chocolate Pumpkin Cupcakes are now ready to serve! Pair them with a warm cup of coffee or tea, as they make for a cozy treat. Enjoy the blend of chocolate and pumpkin flavors while savoring the feeling of homemade goodness in each bite!

Chocolate Pumpkin Cupcakes Variations

Feel free to get creative with these cupcakes, enhancing your baking experience and tantalizing your taste buds with exciting twists!

Gluten-Free: Substitute all-purpose flour with a blend of gluten-free flour, and consider adding xanthan gum for texture. This way, everyone can indulge, regardless of dietary restrictions!
Vegan: Replace eggs with flaxseed meal (1 tablespoon ground flax mixed with 2.5 tablespoon water per egg) and buttermilk with almond milk mixed with vinegar. With these swaps, you can offer a delightful treat to your vegan friends!
Spicy Kick: Add a teaspoon of cayenne pepper or finely chopped jalapeños to the batter for an unexpected heat that beautifully contrasts the sweet pumpkin and chocolate. Embrace the adventure of flavors!
Nutty Crunch: Fold in chopped walnuts or pecans for a delightful crunch. This addition adds an earthy flavor that pairs wonderfully with the moistness of the cupcakes.
Frosting Variations: Try swapping the cream cheese frosting with a luscious chocolate ganache made from heavy cream and dark chocolate for a rich experience. Or, a simple dusting of powdered sugar can let the cupcake flavors shine.
Fillings: Surprise with a spoonful of caramel or chocolate ganache in the center when filling each cupcake liner. This hidden treasure elevates each bite into a dreamy delight!
Chocolate Chips: Mix in bittersweet or white chocolate chips to the batter for extra sweetness and texture. It’s a double-treat situation that takes your cupcakes to the next level!

These variations let you tailor your Chocolate Pumpkin Cupcakes to suit your taste buds and guests. And if you're looking for other delicious treats, why not check out these Chocolate Cupcake Decadent options or indulge in a delightful Pasta Bake with Pumpkin Tomato Sauce? Let the baking fun begin!

What to Serve with Moist Chocolate Pumpkin Cupcakes?

Delight in creating the perfect fall feast alongside these luscious cupcakes that will warm both your heart and your home.

Spiced Chai Latte: A warm, aromatic drink with mild spices that enhances the pumpkin flavor while comforting your senses.
Apple Cider Donuts: Their sweet, fruity flavor pairs beautifully with the rich chocolate and warm spices, making for a traditional fall duo.
Creamy Vanilla Ice Cream: The cool creaminess balances the rich chocolate, creating a delightful contrast in temperatures and textures.
Candied Pecans: These crunchy, sweet nuts add an unexpected crunch and a touch of sweetness that complements the soft cupcakes.

Enjoy a cozy gathering with friends and family as the sweet aroma of these pairings fills the air. Each bite alongside your cupcakes creates a warming experience that feels like a hug on a chilly day.

Pumpkin Soup: A rich, velvety soup that extends the pumpkin theme and adds a savory touch before indulging in dessert.
Hot Chocolate: For the ultimate chocolate experience, rich creamy hot chocolate will elevate the flavor profile, providing a decadent treat.
Whipped Cream Topping: A dollop atop the cupcakes adds an airy texture that enhances the cream cheese frosting, creating an indulgent bite.

Expert Tips for Chocolate Pumpkin Cupcakes

Temperature Matters: Ensure all wet ingredients, like eggs and milk, are at room temperature. This helps create a smooth batter and aids in the perfect rise of your Chocolate Pumpkin Cupcakes.
Don’t Overmix: When combining wet and dry ingredients, mix until just incorporated. Overmixing can lead to dense cupcakes, so be gentle!
Proper Pumpkin Prep: Always drain canned pumpkin puree with a paper towel before use in frosting. This step prevents a watery consistency that could cause splitting.
Ingredient Quality: Use high-quality black cocoa powder for the deepest chocolate flavor. If it’s unavailable, regular cocoa will suffice, but expect a milder taste.
Cool Completely Before Frosting: Ensure cupcakes are completely cooled before applying cream cheese frosting. This prevents melting and ensures a beautiful presentation.

Make Ahead Options

These Chocolate Pumpkin Cupcakes are a fantastic choice for meal prep, allowing you to enjoy a delicious dessert with minimal fuss! You can prepare the cupcake batter up to 24 hours in advance and store it in the refrigerator, covered tightly to maintain freshness. Alternatively, bake the cupcakes and refrigerate them for up to 3 days to enjoy later. For the best flavor, frost just before serving; simply whip up the cream cheese frosting while the cupcakes come to room temperature. With this prep strategy, you’ll have perfectly moist Chocolate Pumpkin Cupcakes that are just as delightful as if freshly made, ensuring you can savor autumn's best flavors on your busy weeknights.

How to Store and Freeze Chocolate Pumpkin Cupcakes

Fridge: Store your Chocolate Pumpkin Cupcakes in an airtight container for up to 3 days. This helps maintain their moist texture and keeps the delicious cream cheese frosting fresh.

Freezer: Freeze un-frosted cupcakes in a single layer on a baking sheet for about 1-2 hours, then transfer them to a sealed freezer bag for up to 3 months. Thaw in the fridge overnight before frosting.

Reheating: If you prefer warm cupcakes, microwave them for about 10-15 seconds straight from the fridge. This will warm them nicely without losing their moistness.

Frosting Storage: If you have leftover cream cheese frosting, store it in the fridge in an airtight container for up to a week. Re-whip before using to restore its fluffy texture.

Chocolate Pumpkin Cupcakes Recipe FAQs

What type of pumpkin puree should I use?
Absolutely! For the best results, I highly recommend using Libby's canned pumpkin puree, as it offers the perfect consistency for these Chocolate Pumpkin Cupcakes. Homemade pumpkin puree can be too watery, which may affect the texture of your cupcakes, so it's best to stick with the canned version for reliable results.

How should I store the Chocolate Pumpkin Cupcakes?
To maintain the moistness of your Chocolate Pumpkin Cupcakes, store them in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for the best frosting texture. If you plan to enjoy them later, consider freezing for longer storage!

Can I freeze these cupcakes?
Yes, you can! For freezing, first freeze the un-frosted Chocolate Pumpkin Cupcakes in a single layer on a baking sheet for about 1-2 hours to firm them up. Once they are solid, transfer them to a sealed freezer bag and store for up to 3 months. When you're ready to enjoy, just thaw them overnight in the fridge and frost them before serving.

I have some leftover cream cheese frosting. How should I store it?
Great question! If you have extra cream cheese frosting, store it in an airtight container in the fridge for up to a week. To revive its fluffy texture before use, simply re-whip it for a minute or two. This ensures your frosting maintains its scrumptious allure for future baking endeavors!

What can I use instead of black cocoa powder?
Very! If you can't find black cocoa powder, you can substitute it with regular unsweetened cocoa powder. However, keep in mind that it will impart a lighter chocolate flavor. If you're feeling adventurous, you can also mix in a little extra pumpkin pie spice to enhance the overall flavor profile of your Chocolate Pumpkin Cupcakes.

Are these cupcakes suitable for people with allergies?
Be cautious! The Chocolate Pumpkin Cupcakes contain eggs, dairy, and gluten, which are common allergens. For a gluten-free version, you can experiment with a gluten-free flour blend, though I haven't tested it for this specific recipe. Additionally, for those with an egg allergy, you can try substituting the eggs with flaxseed meal or a commercial egg replacer, though the results may vary. Always check with guests about their dietary restrictions before serving!