Chocolate Pumpkin Cupcakes
Chocolate Pumpkin Cupcakes Recipe
Indulge in the perfect fall treat with these delightful Chocolate Pumpkin Cupcakes! Combining the rich flavor of chocolate with the warm spices of pumpkin pie, these cupcakes are moist, chocolaty, and topped with a luscious pumpkin cream cheese frosting. Whether you’re baking for a special occasion or simply craving something sweet, these cupcakes are sure to impress.
Why Make This Recipe
These Chocolate Pumpkin Cupcakes aren’t just another dessert; they’re a wintertime favorite that perfectly balances chocolate and pumpkin. The hidden notes of pumpkin spice add depth to the chocolatey goodness while creating a unique flavor profile. Plus, they are simple to make and perfect for sharing with friends and family!
How to Make Chocolate Pumpkin Cupcakes
Follow these simple steps to create your own batch of mouthwatering cupcakes:
Ingredients
For the cupcakes:
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/4 cup (60 ml) whole milk, at room temperature
- 1/4 cup (62 g) sour cream, at room temperature
- 1/2 cup (122 g) canned pumpkin puree (preferably Libby’s)
- 1 cup (125 g) all-purpose flour, sifted
- 1/4 cup + 2 tbsp (30 g) black cocoa powder, sifted
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (122 g) canned pumpkin puree, dried to 1/4 cup (45 g)
For the pumpkin cream cheese frosting:
- 1 cup (224 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, cold
- 2 tsp pumpkin pie spice
- 3 cups (390 g) powdered sugar, sifted
Directions
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Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
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In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
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Add the egg, egg yolk, and vanilla extract, mixing until combined.
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Stir in the whole milk, sour cream, and pumpkin puree until smooth.
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In a separate bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing.
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Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
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Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
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For the frosting, beat the softened butter and cream cheese until creamy. Gradually add powdered sugar and mix until smooth. Stir in the pumpkin pie spice until well combined.
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Once the cupcakes are fully cooled, frost them generously with the pumpkin cream cheese frosting.
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Serve and enjoy your homemade Chocolate Pumpkin Cupcakes!
How to Serve Chocolate Pumpkin Cupcakes
To present your Chocolate Pumpkin Cupcakes beautifully, place them on a decorative platter or cake stand. You can also sprinkle some pumpkin pie spice on top of the frosting or add decorative sprinkles for a festive touch!
How to Store Chocolate Pumpkin Cupcakes
Keep your cupcakes fresh by storing them in an airtight container in the refrigerator. They can last up to one week. To enjoy them at room temperature, simply take them out about 30 minutes before serving.
Tips to Make Chocolate Pumpkin Cupcakes
- Ensure all your ingredients are at room temperature for best results.
- Don’t skip sifting the cocoa powder and powdered sugar; this helps to avoid lumps in your batter and frosting.
- If you prefer a less intense chocolate flavor, you can substitute half of the black cocoa with regular cocoa powder.
Variations
- For a spicier kick, add some finely chopped ginger or nutmeg into your batter.
- Substitute half of the pumpkin puree with applesauce to enhance moistness and add a different flavor.
FAQs
1. Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree. Just ensure it is well-drained to avoid excess moisture.
2. Can I freeze Chocolate Pumpkin Cupcakes?
Absolutely! These cupcakes freeze well without frosting. Wrap them tightly in plastic wrap and place them in an airtight container for up to three months.
3. How can I make these cupcakes gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Just be sure it’s a 1:1 substitute for the best results.
Enjoy baking and tasting these delightful Chocolate Pumpkin Cupcakes that celebrate the beautiful flavors of the season!
Chocolate Pumpkin Cupcakes
Ingredients
For the cupcakes
- 1/4 cup unsalted butter, softened Ensure butter is softened for easy mixing.
- 3/4 cup granulated white sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/4 cup whole milk, at room temperature
- 1/4 cup sour cream, at room temperature
- 1/2 cup canned pumpkin puree (preferably Libby’s)
- 1 cup all-purpose flour, sifted
- 1/4 cup + 2 tbsp black cocoa powder, sifted For a less intense chocolate flavor, substitute half with regular cocoa.
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup canned pumpkin puree, dried to 1/4 cup
For the pumpkin cream cheese frosting
- 1 cup unsalted butter, softened Ensure butter is softened for easy mixing.
- 4 oz cream cheese, cold
- 2 tsp pumpkin pie spice
- 3 cups powdered sugar, sifted Sifting prevents lumps.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla extract, mixing until combined.
- Stir in the whole milk, sour cream, and pumpkin puree until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
Baking
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
Frosting
- For the frosting, beat the softened butter and cream cheese until creamy.
- Gradually add powdered sugar and mix until smooth. Stir in the pumpkin pie spice until well combined.
- Once the cupcakes are fully cooled, frost them generously with the pumpkin cream cheese frosting.
