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Chocolate Pumpkin Cupcakes

Irresistible Chocolate Pumpkin Cupcakes for Cozy Fall Bliss

Indulge in Chocolate Pumpkin Cupcakes that blend rich chocolate and pumpkin spice for a delightful fall treat.
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Prep Time 20 minutes
Cook Time 19 minutes
Cooling Time 5 minutes
Total Time 44 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 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 The star of our Chocolate Pumpkin Cupcakes, providing moisture and flavor; use Libby’s for the best results.
  • 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.
For the Frosting
  • 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.

Equipment

  • Oven
  • Electric Mixer
  • Cupcake Pan
  • Piping bag
  • Wire rack

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 paper liners.
  2. In a large mixing bowl, cream together ½ cup of unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed for 1-2 minutes until light and fluffy.
  3. Incorporate 1 whole egg, 1 egg yolk, and 1 teaspoon of vanilla extract into the creamed mixture and mix on medium speed until smooth.
  4. Add ½ cup of whole milk, ½ cup of sour cream, and 1 cup of canned pumpkin puree to the bowl and mix on low speed until fully combined.
  5. 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.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined.
  7. Divide the batter evenly among the lined cupcake wells, filling each about ¾ of the way full.
  8. Bake for 17-19 minutes, checking for doneness with a toothpick.
  9. Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting Preparation
  1. Pat dry ¼ cup of dried pumpkin puree with paper towels.
  2. Beat ½ cup of softened butter until fluffy, then gradually add 8 ounces of cold cream cheese, dried pumpkin, and 2 cups of sifted powdered sugar, mixing until smooth.
  3. Frost the cooled cupcakes elegantly using a piping bag.
Serving
  1. Serve the cupcakes with a warm cup of coffee or tea.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 27gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure all wet ingredients are at room temperature for best results and prevent overmixing to maintain cupcake texture.

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