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Chocolate Pumpkin Cupcakes | Rich & Spiced Fall Treat

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
bake & Cooling/Frosting time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Ingredients Equipment Method Notes

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

Equipment

  • 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)

Method
 

Step 1: Prepare the oven and tin
  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Step 2: Mix dry ingredients
  1. In a medium bowl, whisk together flour, black cocoa, baking powder, baking soda, salt, and 1 tsp pumpkin spice.
Step 3: Mix wet ingredients
  1. 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
  1. Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
Step 5: Fill and bake
  1. 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
  1. 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
  1. Pipe or spread frosting onto cooled cupcakes. Garnish with chocolate shavings, sprinkles, or mini pumpkins for a festive touch.

Notes

🧊 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.