As the autumn breeze begins to whisper and leaves turn to shades of gold, my kitchen transforms into a cozy haven filled with the delightful aroma of baked goods. Today, I’m excited to share my recipe for Chocolate Pumpkin Cupcakes, a scrumptious blend of rich chocolate and warm pumpkin that’ll make your heart sing. Not only are these cupcakes quick to whip up, but they're also a hit with family and friends, making them perfect for cozy gatherings or delightful afternoon treats. With each bite, you'll enjoy a fabulous surprise and an irresistibly moist texture that keeps you reaching for just one more. Curious about how this delectable fall dessert comes together? Let’s dive into the delightful world of chocolate and pumpkin magic!
Why are these cupcakes a must-try?
Irresistibly Moist: Each bite bursts with a rich, fudge-like texture, thanks to the secret ingredient of black cocoa powder paired perfectly with pumpkin puree.
Easy to Make: You’ll love how quick and straightforward this recipe is, making it perfect for both novice bakers and seasoned chefs alike.
Flavor Explosion: The combination of chocolate and warm pumpkin spice creates an exciting flavor profile that will leave your taste buds dancing.
Perfect for Any Occasion: Whether it’s cozy gatherings or festive celebrations, these cupcakes are an instant crowd-pleaser, guaranteed to impress your family and friends.
Endless Customization: Feel free to experiment with your favorite toppings or serve them alongside a scoop of vanilla ice cream for an elevated dessert experience! Feel inspired? Try making these Chocolate Pumpkin Cupcakes for an unforgettable treat!
Chocolate Pumpkin Cupcake Ingredients
Transform your baking with these Chocolate Pumpkin Cupcakes!
For the Cupcakes
- Unsalted butter – ¼ cup (56 g), softened for a rich base.
- Granulated white sugar – ¾ cup (150 g) adds sweetness to balance the cocoa.
- Egg – 1, at room temperature for better incorporation.
- Egg yolk – 1, at room temperature to enrich the batter.
- Vanilla extract – 1 teaspoon enhances the overall flavor.
- Whole milk – ¼ cup (60 ml), at room temperature for moisture.
- Sour cream – ¼ cup (62 g), at room temperature for extra tenderness.
- Canned pumpkin puree – ½ cup (122 g), Libby's canned pumpkin brings fall flavor.
- All-purpose flour – 1 cup (125 g), sifted to ensure lightness.
- Black cocoa powder – ¼ cup + 2 tablespoon (30 g), sifted for that deep chocolate color.
- Pumpkin pie spice – 2 ½ teaspoon gives that warm, cozy essence.
- Baking powder – ½ teaspoon helps the cupcakes rise perfectly.
- Baking soda – ½ teaspoon offers additional leavening.
- Salt – ¼ teaspoon balances the sweetness.
For the Frosting
- Canned pumpkin puree (dried) – ½ cup (122 g), reduced to ¼ cup (45 g) for a concentrated flavor.
- Unsalted butter – 1 cup (224 g), softened for a creamy texture.
- Cream cheese – 4 oz (113 g), cold for a tangy kick.
- Pumpkin pie spice – 2 teaspoon adds warmth and depth.
- Powdered sugar – 3 cups (390 g), sifted until fluffy for the sweetest finish.
Dive into your kitchen and let the magic of these Chocolate Pumpkin Cupcakes brighten your home!
Step‑by‑Step Instructions for Chocolate Pumpkin Cupcakes
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While your oven warms up, line a standard 12-cupcake pan with cupcake liners to prevent sticking and make cleanup a breeze. This preparation sets the stage for baking these delightful Chocolate Pumpkin Cupcakes.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer, beat them together on medium speed for 1-2 minutes until the mixture is light and fluffy, appearing pale and creamy. This step is vital for achieving a tender cupcake texture.
Step 3: Add Eggs and Vanilla
Next, incorporate the egg, egg yolk, and vanilla extract into the butter-sugar mixture. Mix on medium speed until everything is well combined and the color lightens, which should take about 1 minute. The result should look smooth and inviting, perfect for the Chocolate Pumpkin Cupcakes.
Step 4: Mix in Wet Ingredients
Now, it's time to add the whole milk, sour cream, and pumpkin puree. Gently mix everything together until you achieve a cohesive and smooth batter. The pumpkin adds richness and moisture, which are key components in making your cupcakes irresistibly moist.
Step 5: Combine Dry Ingredients
In a separate small bowl, whisk together the sifted all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. This mixture is essential for adding depth and flavor to your cupcakes, plus it ensures a lovely rise when baked.
Step 6: Blend Wet and Dry Mixtures
Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; you want the batter to be smooth but still fluffy. This delicate blending is crucial for the perfect texture of your Chocolate Pumpkin Cupcakes.
Step 7: Fill the Cupcake Liners
Using a spoon or cupcake scoop, evenly distribute the batter among the prepared cupcake liners, filling them about three-quarters full. This will allow space for the cupcakes to rise beautifully without overflowing while baking.
Step 8: Bake the Cupcakes
Place the filled cupcake pan in the preheated oven and bake for 17-19 minutes. Keep an eye on them, and check for doneness by inserting a toothpick in the center of a cupcake; it should come out clean when they are ready.
Step 9: Cool the Cupcakes
Once baked, remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes. After that, gently transfer them to a wire rack to cool completely. This step is vital to maintain their light texture while avoiding sogginess.
Step 10: Prepare the Dried Pumpkin
While the cupcakes cool, measure out ½ cup of canned pumpkin puree and spread it onto a plate. Use paper towels to dab away the excess moisture until it reduces to ¼ cup. This concentrated pumpkin is perfect for your frosting, enhancing the flavor of your delightful Chocolate Pumpkin Cupcakes.
Step 11: Beat the Butter for Frosting
In a medium bowl, use an electric mixer to beat the softened unsalted butter until it's pale and fluffy, which should take about 5-10 minutes. This step ensures a creamy base for your frosting that will perfectly complement the richness of the cupcakes.
Step 12: Combine Cream Cheese
Add the cold cream cheese to the beaten butter and mix until well combined. Take your time to blend this mixture until smooth; it will add a tangy balance to the sweetness of your frosting for the Chocolate Pumpkin Cupcakes.
Step 13: Add Pumpkin and Spice
Incorporate the dried pumpkin puree and pumpkin pie spice into the butter-cream cheese mixture. Blend until fully combined, ensuring that each cupcake will be filled with that warm, spicy flavor that makes this treat truly special.
Step 14: Mix in Powdered Sugar
Gradually add the sifted powdered sugar to the bowl, mixing on low speed until it is fully incorporated. Increase the speed and continue mixing for about 1-2 minutes until the frosting is light, fluffy, and delectably sweetened, ready for the cupcakes.
Step 15: Pipe the Frosting
Transfer the wonderful frosting into a piping bag fitted with a decorative tip. This helps create beautiful swirls and shapes atop your cupcakes, making them as visually appealing as they are delicious.
Step 16: Decorate and Serve
Once your Chocolate Pumpkin Cupcakes are completely cool, pipe a generous swirl of frosting onto each one. Take a moment to admire your creation before serving these delectable treats to family or friends, inviting them to indulge in your baking masterpiece!
Make Ahead Options
These Chocolate Pumpkin Cupcakes are perfect for busy home cooks looking to save time! You can prepare the cupcake batter up to 24 hours in advance; simply mix the wet and dry ingredients, cover tightly with plastic wrap, and refrigerate. The cupcakes can be baked from the chilled batter for a wonderfully fresh taste. Additionally, you can make the creamy frosting up to 3 days ahead—just store it in an airtight container in the refrigerator. When you're ready to serve, allow the frosting to soften at room temperature for about 30 minutes before piping it onto the cooled cupcakes, ensuring they’re just as delicious as if made the same day!
What to Serve with Chocolate Pumpkin Cupcakes
As the gentle aroma of spices and rich chocolate fills your kitchen, imagine completing your delightful treat with the perfect accompaniments.
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Vanilla Ice Cream: A creamy scoop balances the rich flavors, adding a refreshing contrast that enhances each bite.
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Caramel Sauce: Drizzling warm caramel over the cupcakes adds a luscious sweetness, blending beautifully with the chocolate and pumpkin.
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Spiced Whipped Cream: Light, airy whipped cream with a hint of pumpkin spice provides a delightful topping that complements the cupcakes' richness.
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Maple Pecan Topping: Toasted pecans and a little maple syrup bring a crunchy texture and nutty flavor, making every bite exciting.
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Coffee or Espresso: A warm cup of coffee serves as the perfect pairing, enhancing the cupcake's chocolate tones while balancing its sweetness.
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Pumpkin Spice Latte: Continue the pumpkin theme with this seasonal favorite, warming both heart and soul with cozy, spiced notes.
These pairings not only accentuate the scrumptiousness of Chocolate Pumpkin Cupcakes but also create an inviting and memorable dessert experience for all your loved ones!
Tips for the Best Chocolate Pumpkin Cupcakes
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Room Temperature Ingredients: Ensure your eggs, milk, and sour cream are at room temperature. This helps create a smoother batter and better texture in your Chocolate Pumpkin Cupcakes.
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Don’t Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to dense cupcakes instead of the light, fluffy texture we desire.
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Proper Pumpkin Preparation: Remember to dab excess moisture from your canned pumpkin puree before adding to the frosting. This step is crucial for a creamy, pipeable frosting that complements your cupcakes.
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Even Baking: Fill cupcake liners only about ¾ full to allow for proper rising. This prevents overflow and ensures all cupcakes have a uniform shape and size.
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Cool Completely: Allow your cupcakes to cool completely before frosting. Failure to do so can lead to melted frosting, which won’t hold its shape, making your Chocolate Pumpkin Cupcakes less visually appealing.
Chocolate Pumpkin Cupcakes Variations
Feel free to get creative and mix things up with these delightful twist ideas that will awaken your senses!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend for a tasty gluten-free version.
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Dairy-Free: Use plant-based milk and dairy-free yogurt or coconut cream instead of sour cream for an indulgent dairy-free option.
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Extra Spice: Add a pinch of cayenne pepper for a delightful kick that contrasts beautifully with the sweet flavors of chocolate and pumpkin.
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Nutty Crunch: Fold in some finely chopped walnuts or pecans to the batter before baking for added texture and nutty flavor.
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Chocolate Lovers: Add chocolate chips into the batter for extra chocolatey goodness that melts beautifully as they bake.
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Maple Twist: Replace granulated sugar with maple syrup for a warm, sweet caramel note that pairs wonderfully with fall spices.
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Zesty Frosting: Combine a teaspoon of orange zest into the frosting for a refreshing citrus flavor that elevates your cupcakes.
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Frosting Flare: Try a cream cheese frosting infused with caramel for a rich, decadent topping that will have everyone asking for seconds!
Let your imagination run wild and transform these Chocolate Pumpkin Cupcakes into your very own masterpiece! And while you're at it, why not check out these delightful Chocolate Chip Pumpkin Muffins to keep the seasonal treats rolling?
How to Store and Freeze Chocolate Pumpkin Cupcakes
Room Temperature: Enjoy your Chocolate Pumpkin Cupcakes at room temperature for up to 2 days. Keep them in an airtight container to maintain their moisture and flavor.
Fridge: If you want your cupcakes to last longer, store them in the fridge for up to 5 days. Just remember to keep them covered to prevent drying out.
Freezer: You can freeze these cupcakes for up to 3 months. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. Thaw in the fridge overnight before enjoying!
Reheating: To bring back their original moist texture, gently reheat them in the microwave for about 10-15 seconds before serving. Enjoy each sweet bite fresh!
Chocolate Pumpkin Cupcakes Recipe FAQs
What kind of pumpkin puree should I use?
Absolutely! I recommend using Libby's canned pumpkin puree for its rich flavor and smooth texture, which pairs beautifully with the chocolate and spices in the cupcakes.
How should I store leftover cupcakes?
For room temperature storage, enjoy your Chocolate Pumpkin Cupcakes within 2 days, keeping them in an airtight container to maintain their moisture. If you wish to extend the shelf life, place them in the fridge, where they’ll stay fresh for up to 5 days—just ensure they’re well covered!
Can I freeze these cupcakes?
Yes, you can freeze Chocolate Pumpkin Cupcakes for up to 3 months! To do this, wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag or container. When you're ready to enjoy, simply thaw them in the fridge overnight, and they’ll be just as delightful as the day they were baked.
What can I do if my cupcakes puffed up too much?
If your cupcakes are puffing up more than expected, it might be due to overmixing the batter or overfilling the liners past the recommended ¾ full. To troubleshoot, let your batter rest for about 10 minutes before baking; this can help stabilize the rise. In the future, make sure to fill the liners correctly to prevent overflowing.
Are these cupcakes gluten-free?
To make your Chocolate Pumpkin Cupcakes gluten-free, you can substitute all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder is gluten-free as well. This way, everyone can enjoy this cozy treat without worries!
Irresistibly Moist Chocolate Pumpkin Cupcakes to Savor
Equipment
- Oven
- Mixing bowl
- Electric mixer
- Cupcake Pan
- Cupcake liners
- Piping Bag
Ingredients
Cupcake Ingredients
- ¼ cup Unsalted butter softened for a rich base.
- ¾ cup Granulated white sugar adds sweetness to balance the cocoa.
- 1 Egg at room temperature for better incorporation.
- 1 Egg yolk at room temperature to enrich the batter.
- 1 teaspoon Vanilla extract enhances the overall flavor.
- ¼ cup Whole milk at room temperature for moisture.
- ¼ cup Sour cream at room temperature for extra tenderness.
- ½ cup Canned pumpkin puree Libby's canned pumpkin brings fall flavor.
- 1 cup All-purpose flour sifted to ensure lightness.
- ¼ + 2 tablespoon Black cocoa powder sifted for that deep chocolate color.
- 2 ½ teaspoon Pumpkin pie spice gives that warm, cozy essence.
- ½ teaspoon Baking powder helps the cupcakes rise perfectly.
- ½ teaspoon Baking soda offers additional leavening.
- ¼ teaspoon Salt balances the sweetness.
Frosting Ingredients
- ½ cup Canned pumpkin puree reduced to ¼ cup for a concentrated flavor.
- 1 cup Unsalted butter softened for a creamy texture.
- 4 oz Cream cheese cold for a tangy kick.
- 2 teaspoon Pumpkin pie spice adds warmth and depth.
- 3 cups Powdered sugar sifted until fluffy for the sweetest finish.
Instructions
Cupcake Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cupcake pan with cupcake liners.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture and mix until well combined.
- Mix in the whole milk, sour cream, and pumpkin puree until the batter is cohesive.
- In a separate bowl, whisk together the all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fill the cupcake liners about three-quarters full with the batter.
- Bake in the preheated oven for 17-19 minutes, checking for doneness with a toothpick.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Frosting Instructions
- Prepare the dried pumpkin by spreading ½ cup of canned pumpkin puree on a plate and dabbing away excess moisture until it reduces to ¼ cup.
- In a medium bowl, beat the softened unsalted butter until it's pale and fluffy.
- Combine the cold cream cheese with the beaten butter until well blended.
- Incorporate the dried pumpkin puree and pumpkin pie spice into the mixture, blending until smooth.
- Gradually mix in the sifted powdered sugar, increasing speed until the frosting is light and fluffy.
- Transfer the frosting into a piping bag and pipe a generous swirl onto each cooled cupcake.
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