🎉 Introduction
If you’re craving a dessert that’s equal parts decadent and festive, these Chocolate Pumpkin Cupcakes are the answer. With black cocoa for deep, dark chocolate flavor and pumpkin puree for moisture, these cupcakes strike the perfect balance between rich and spiced.
Topped with a silky cream cheese frosting, they’re ideal for autumn baking—whether you’re hosting a Halloween party, bringing dessert for Thanksgiving, or just enjoying a cozy fall afternoon. These cupcakes taste indulgent yet have that warm seasonal flair that makes them unforgettable.
🧰 Equipment Needed
- Standard 12-cup muffin tin
- Paper cupcake liners
- Mixing bowls (large, medium, small)
- Whisk
- Electric hand or stand mixer
- Measuring cups & spoons
- Rubber spatula
- Cooling rack
- Piping bag and tips (optional, for frosting)
🛒 Ingredients
For the cupcakes:
- 1 cup all-purpose flour
- ⅜ cup black cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp pumpkin spice (from the 4 ½ tsp total)
- ½ cup canned pumpkin puree (Libby’s or similar)
- ½ cup additional canned pumpkin puree
- ¾ cup granulated sugar
- ¼ cup sour cream
- ¼ cup whole milk
- 1 large egg + 1 egg yolk
- ½ cup (1 stick) unsalted butter, melted
- 1 tsp vanilla extract
For the cream cheese frosting:
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 4 oz cream cheese, softened
- 3 cups powdered sugar
- 3 ½ tsp pumpkin spice (remaining from above)
- 1 tsp vanilla extract
👩🍳 Directions
Step 1: Prepare the oven and tin
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Step 2: Mix dry ingredients
In a medium bowl, whisk together flour, black cocoa, baking powder, baking soda, salt, and 1 tsp pumpkin spice.
Step 3: Mix wet ingredients
In a large bowl, whisk pumpkin puree, sour cream, milk, sugar, egg, egg yolk, melted butter, and vanilla until smooth.
Step 4: Combine the batter
Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
Step 5: Fill and bake
Divide batter evenly among muffin cups (about ⅔ full). Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Step 6: Make the frosting
Beat butter and cream cheese together until smooth and fluffy. Add powdered sugar, pumpkin spice, and vanilla. Beat until creamy and spreadable.
Step 7: Frost and decorate
Pipe or spread frosting onto cooled cupcakes. Garnish with chocolate shavings, sprinkles, or mini pumpkins for a festive touch.
🍽️ Servings & Timing
- Servings: 12 cupcakes
- Prep Time: 20 minutes
- Bake Time: 20 minutes
- Cooling/Frosting Time: 30 minutes
- Total Time: ~1 hour 10 minutes
🧊 Storage & Reheating
- Store frosted cupcakes in an airtight container in the fridge for up to 5 days.
- Bring to room temperature before serving.
- Freeze unfrosted cupcakes for up to 2 months; thaw, then frost before serving.
🥄 Variations
- Spooky Halloween Cupcakes: Add candy eyeballs or orange/black sprinkles.
- Double Chocolate: Fold mini chocolate chips into the batter.
- Pumpkin Cream Filling: Hollow out cupcakes slightly and fill with pumpkin cream before frosting.
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
❓ 10 FAQs
- Can I use regular cocoa instead of black cocoa? – Yes, but the cupcakes will be lighter in color.
- Why do I need both pumpkin and sour cream? – Together, they make the cupcakes extra moist.
- Can I skip the cream cheese frosting? – Yes, but it balances the rich cupcake perfectly.
- Do these taste strongly of pumpkin? – The flavor is subtle, blended with chocolate and spice.
- Can I make mini cupcakes? – Yes, bake for 10–12 minutes.
- Can I use pumpkin pie filling? – No, it has added sugar and spices.
- Can I reduce the sugar? – Yes, but it may affect texture slightly.
- Can I frost them ahead of time? – Yes, but store in the fridge if frosted.
- Do they rise well? – Yes, expect a soft dome top.
- What’s the texture like? – Moist, fluffy, and slightly fudgy from the cocoa.
🏁 Conclusion
These Chocolate Pumpkin Cupcakes are rich, moist, and infused with just the right amount of pumpkin spice. With their dark chocolate crumb and creamy frosting, they’re a decadent yet festive dessert that feels perfect for fall celebrations.
Whether you’re baking them for a Halloween spread, a Thanksgiving table, or just a cozy treat, these cupcakes bring out the best of chocolate and pumpkin in every bite.
Chocolate Pumpkin Cupcakes | Rich & Spiced Fall Treat
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, black cocoa, baking powder, baking soda, salt, and 1 tsp pumpkin spice.
- In a large bowl, whisk pumpkin puree, sour cream, milk, sugar, egg, egg yolk, melted butter, and vanilla until smooth.
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Divide batter evenly among muffin cups (about ⅔ full). Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Beat butter and cream cheese together until smooth and fluffy. Add powdered sugar, pumpkin spice, and vanilla. Beat until creamy and spreadable.
- Pipe or spread frosting onto cooled cupcakes. Garnish with chocolate shavings, sprinkles, or mini pumpkins for a festive touch.
Notes
These Chocolate Pumpkin Cupcakes are rich, moist, and infused with just the right amount of pumpkin spice. With their dark chocolate crumb and creamy frosting, they’re a decadent yet festive dessert that feels perfect for fall celebrations. Whether you’re baking them for a Halloween spread, a Thanksgiving table, or just a cozy treat, these cupcakes bring out the best of chocolate and pumpkin in every bite.
