Chocolate Pumpkin Cupcakes
Delight in these moist Chocolate Pumpkin Cupcakes, combining rich chocolate flavor with warm pumpkin spices and topped with a luscious pumpkin cream cheese frosting.
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.
Notes
To serve, place the cupcakes on a decorative platter. You can sprinkle pumpkin pie spice on top or add decorative sprinkles for a festive touch. Store in an airtight container in the refrigerator for up to one week.