Name: Deliciously Moist Chocolate Pumpkin Cupcakes to Savor
Prep time: 30 min
Cook time: 19 min
Total time: 54 min
Ingredients: 1/4 cup Unsalted Butter (softened); 3/4 cup Granulated White Sugar (can substitute with brown sugar); 1 whole Egg (at room temperature); 1 yolk 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; Greek yogurt can be a substitute); 1/2 cup Canned Pumpkin Puree (Libby’s recommended); 1 cup All-Purpose Flour (sifted; gluten-free flour can be untested substitute); 1/4 cup Black Cocoa Powder (sifted; regular cocoa can work); 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); 1 cup Unsalted Butter (softened); 4 oz Cream Cheese (cold); 3 cups Powdered Sugar (sifted)

As the leaves begin to turn and the air gets a bit crisper, it feels like the perfect moment to indulge in something special. These Chocolate Pumpkin Cupcakes are a cozy blend of rich chocolate and warm pumpkin spice, making them an irresistible fall treat. Not only are they incredibly moist, but the velvety pumpkin cream cheese frosting elevates them to a whole new level of deliciousness. Whether you’re hosting a Halloween bash or enjoying a quiet evening at home, these cupcakes are sure to bring smiles and satisfaction to everyone who takes a bite. Ready to warm up your kitchen with the delightful aromas of chocolate and pumpkin? Let’s dive into this seasonal favorite!

Why Are These Cupcakes a Must-Try?

Irresistibly Moist: Each bite of these Chocolate Pumpkin Cupcakes is packed with rich chocolate flavor balanced smoothly by the warmth of pumpkin spice.

Lusciously Creamy Frosting: The pumpkin cream cheese frosting adds a tangy and delightful richness that beautifully complements the cupcakes’ texture.

Perfect for Fall Celebrations: Whether for Halloween parties, cozy family gatherings, or Thanksgiving desserts, these cupcakes fit right in.

Easy to Make: With straightforward steps, this recipe is beginner-friendly, allowing anyone to create these delicious treats with confidence.

Versatile Options: Feel free to customize the spices or use Greek yogurt as a lighter substitute to suit your taste preferences.

With so many reasons to fall in love with these cupcakes, don’t forget to check out my tips for serving suggestions to elevate your dessert table this season!

Chocolate Pumpkin Cupcake Ingredients

For the Cupcakes
• Unsalted Butter – 1/4 cup, softened; this adds richness and moisture, so make sure it’s at room temperature for easy blending.
• Granulated White Sugar – 3/4 cup; provides sweetness and structure; you can substitute with brown sugar for a deeper flavor.
• Egg – 1, at room temperature; binds everything together for a perfect batter.
• Egg Yolk – 1, at room temperature; enhances moisture and richness.
• Vanilla Extract – 1 tsp; adds a lovely depth of flavor.
• Whole Milk – 1/4 cup, at room temperature; contributes to moisture; you may use a dairy-free alternative if needed.
• Sour Cream – 1/4 cup, at room temperature; improves moisture and flavor; Greek yogurt can be a substitute.
• Canned Pumpkin Puree – 1/2 cup, Libby’s recommended; adds moisture and pumpkin flavor—do not use homemade as it is too watery.
• All-Purpose Flour – 1 cup, sifted; provides cake structure; gluten-free flour may be used as an untested substitute.
• Black Cocoa Powder – 1/4 cup + 2 tbsp, sifted; gives a deep chocolate flavor; regular cocoa can work if you’re in a pinch.
• Pumpkin Pie Spice – 2 1/2 tsp; adds that warm, cozy taste typical of fall flavors.
• Baking Powder – 1/2 tsp; a leavening agent that helps the cupcakes rise.
• Baking Soda – 1/2 tsp; another leavening agent for achieving a fluffy texture.
• Salt – 1/4 tsp; enhances the overall flavor.

For the Frosting
• Canned Pumpkin Puree – 1/2 cup dried to 1/4 cup, Libby’s recommended; needed for a rich pumpkin flavor in the frosting—ensure it’s dried properly.
• Unsalted Butter – 1 cup, softened; adds richness and is essential for a smooth frosting.
• Cream Cheese – 4 oz, cold; provides a tangy and creamy element to the frosting.
• Powdered Sugar – 3 cups, sifted; sweetens and stabilizes the frosting for perfect piping.

Get ready to whip up these Chocolate Pumpkin Cupcakes that will delight everyone at your table!

Step‑by‑Step Instructions for Chocolate Pumpkin Cupcakes

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and prepare a cupcake pan by lining it with 12 cupcake liners. This initial step ensures an evenly baked base for your Chocolate Pumpkin Cupcakes, creating a splendid texture and flavor you’ll love.

Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated white sugar together until the mixture is fluffy and pale, about 1-2 minutes. This step is critical for incorporating air, which will lighten the cupcakes and provide a delightful moistness throughout.

Step 3: Incorporate Eggs and Flavorings
Add in one room-temperature egg, one egg yolk, and the vanilla extract to the butter-sugar mixture. Mix everything until it’s smooth and well combined, approximately 1 minute. This mixture will form the delightful base for your Chocolate Pumpkin Cupcakes.

Step 4: Mix Wet Ingredients
Next, add the room-temperature whole milk, sour cream, and canned pumpkin puree into your wet ingredients. Mix until everything is thoroughly incorporated, creating a rich and creamy base that’s bursting with pumpkin spice flavor—a key component of these cupcakes.

Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the sifted all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. This step ensures an even distribution of all dry ingredients, which helps your cupcakes rise perfectly.

Step 6: Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined and smooth. Be careful not to overmix, as this ensures that your Chocolate Pumpkin Cupcakes stay tender and fluffy while baking.

Step 7: Fill and Bake
Divide the cupcake batter evenly among the lined cupcake cups, filling each about 3/4 full. Bake these cupcakes in your preheated oven for 17-19 minutes, or until a toothpick inserted into the center comes out clean, indicating they are perfectly done.

Step 8: Cooling
Once baked, allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them to cool completely and sets the texture before you add the delicious frosting.

Step 9: Prepare Frosting
To make the frosting, spread pumpkin puree on a paper towel to dry out excess moisture until it reduces to 1/4 cup. This is crucial as it prevents your frosting from becoming runny, and ensures a rich pumpkin flavor in your Chocolate Pumpkin Cupcakes’ topping.

Step 10: Cream Butter
In a medium bowl, beat the softened unsalted butter until it’s pale and fluffy, roughly 5-10 minutes. This step incorporates air into the butter, which makes for a light and decadent cream cheese frosting that will top your cupcakes perfectly.

Step 11: Add Cream Cheese and Pumpkin
Mix in the cold cream cheese and the dried pumpkin puree to the creamed butter. Add the pumpkin pie spice for an extra burst of flavor, and blend thoroughly until the mixture is smooth and creamy, setting the stage for a delightful frosting.

Step 12: Incorporate Sugar
Gradually add in the sifted powdered sugar, mixing until the frosting is light, fluffy, and has a delightful texture. This sweet addition balances the tanginess of the cream cheese, producing a velvety frosting ideal for your Chocolate Pumpkin Cupcakes.

Step 13: Frost Cupcakes
Transfer the luscious cream cheese frosting into a piping bag and pipe it generously over the cooled cupcakes. This final touch not only enhances the appearance but also infuses each bite of your Chocolate Pumpkin Cupcakes with a decadent pumpkin cream cheese flavor.

How to Store and Freeze Chocolate Pumpkin Cupcakes

Airtight Container: Store the cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness and moisture.

Refrigeration: For longer storage, place the cupcakes in the fridge for up to 5 days. Allow them to come to room temperature before serving to enjoy the full cream cheese frosting flavor.

Freezing Instructions: To freeze, wrap the cooled cupcakes individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months.

Frosting Tips: If you have leftover frosting, store it in the fridge for up to 5 days or freeze it for future use. Just give it a good stir before use!

Make Ahead Options

These Chocolate Pumpkin Cupcakes are perfect for busy home cooks looking to save time! You can bake the cupcakes up to 24 hours in advance. Once cooled, store them in an airtight container at room temperature to maintain their moistness. For the frosting, prepare and refrigerate it up to 3 days ahead—just make sure it’s well covered to prevent drying out. When you’re ready to serve, simply whip the frosting to rehydrate it slightly, and pipe it onto your cupcakes for that fresh, creamy finish. With these make-ahead tips, you’ll enjoy the deliciousness of these cupcakes with minimal last-minute effort!

What to Serve with Moist Chocolate Pumpkin Cupcakes?

These delightful cupcakes create the perfect backdrop for a cozy fall gathering—pair your cupcake creation with some fantastic sides and drinks!

Warm Apple Cider: This seasonal drink, with its sweet and spicy notes, complements the pumpkin flavors beautifully, enhancing the overall fall experience.
Coffee or Espresso: A rich cup of coffee pairs well with the chocolatey depth, creating a wonderfully satisfying dessert moment with every bite.
Candied Pecans: These crunchy, sweet treats add texture and a hint of nuttiness, perfect for balancing the cupcake’s moist crumb and creamy frosting.
Vanilla Ice Cream: A scoop of this classic dessert adds a creamy contrast to the cupcakes, while silky vanilla flavors enhance the chocolate and pumpkin notes.
Gingerbread Cookies: The warming spices in gingerbread create a comforting vibe that mirrors the flavors in your cupcakes, making it a delightful pairing for the holidays.
Pumpkin Spice Latte: Keep the pumpkin theme flowing with this rich and frothy drink that captures the essence of autumn—perfect for sipping alongside your cupcakes.

Each of these suggestions will elevate your Chocolate Pumpkin Cupcakes, ensuring that every bite is a celebration of fall!

Chocolate Pumpkin Cupcakes Variations

Feel free to get creative with these Chocolate Pumpkin Cupcakes, enhancing flavors and catering to your personal preferences!

Dairy-Free: Substitute the whole milk and sour cream with almond or oat milk and coconut yogurt for a deliciously dairy-free option.
Gluten-Free: Swap out all-purpose flour with a gluten-free blend to make these cupcakes suitable for gluten-sensitive friends without compromising flavor.
Spice Up: Experiment by adding a pinch of cayenne pepper to the batter for a surprising heat that balances the sweetness beautifully.
Nut Lover’s Twist: Fold in chopped walnuts or pecans into the batter for a delightful crunch and nutty flavor that complements the pumpkin perfectly.
Chocolate Chips: Add 1/2 cup of dark chocolate chips to the batter for an extra chocolatey delight that both kids and adults adore!
Frosting Variations: Switch the pumpkin cream cheese frosting to a cinnamon buttercream for a different flavor profile that’s just as indulgent.
Mini Cupcakes: Bake the batter in mini cupcake pans for bite-sized treats that are adorable and perfect for gatherings or school events.
Boozy Option: Add a splash of bourbon or rum to your frosting for a grown-up version that adds a layer of sophistication to these festive cupcakes.

These variations can make the recipe your own while still delivering that beloved seasonal charm—so enjoy the process and happy baking! For fantastic pairing, check out my tips on serving suggestions that complement these seasonal delights.

Expert Tips for Chocolate Pumpkin Cupcakes

Room Temperature Ingredients: Always use ingredients like butter, eggs, and dairy at room temperature. This ensures better emulsification and a fluffier texture in your Chocolate Pumpkin Cupcakes.
Avoid Overmixing: When combining your wet and dry ingredients, mix just until smooth. Overmixing can lead to dense cupcakes that lose that delightful moistness we aim for.
Pumpkin Purée Preparation: Make sure to properly dry your pumpkin purée for the frosting. Excess moisture can cause the frosting to split, ruining the luscious texture you want.
Cool Before Frosting: Allow your cupcakes to cool completely before frosting. Frosting warm cupcakes can lead to a melted mess, rather than the beautiful presentation you desire.
Customize the Frosting: Feel free to adjust the sweetness of your cream cheese frosting by adding more or less powdered sugar, depending on your preference. The creamy blend is key to enhancing these Chocolate Pumpkin Cupcakes!

Chocolate Pumpkin Cupcakes Recipe FAQs

How do I select the right pumpkin puree for these cupcakes?
Absolutely! For these Chocolate Pumpkin Cupcakes, I recommend using canned pumpkin puree like Libby’s, as it has the perfect texture and moisture level. Avoid homemade pumpkin puree, which can be too watery, leading to less-than-ideal results in your batter and frosting.

How should I store leftover cupcakes?
To keep your Chocolate Pumpkin Cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, refrigeration works too—just remember to bring them back to room temperature before serving for the best texture and flavor.

Can I freeze these cupcakes?
Yes! To freeze your Chocolate Pumpkin Cupcakes, allow them to cool completely, then wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. When you’re ready to enjoy them, simply thaw them at room temperature; this will help retain their moisture.

What should I do if the frosting turns out too runny?
If your frosting becomes too runny, don’t worry! Simply place it in the refrigerator for about 20-30 minutes to firm up. You can also add a bit more sifted powdered sugar gradually if you want to achieve a thicker consistency. Just remember to mix thoroughly until the desired texture is reached.

Are these cupcakes suitable for anyone with dietary restrictions?
Great question! This Chocolate Pumpkin Cupcake recipe is quite versatile. For a gluten-free option, you can try substituting all-purpose flour with gluten-free flour, though results may vary. If there are allergies to dairy, consider using dairy-free alternatives for butter, milk, and cream cheese to suit different dietary needs.

Can I make these cupcakes ahead of time?
Definitely! You can bake the Chocolate Pumpkin Cupcakes a day in advance. Just store them in an airtight container without frosting. Frost them just before serving to preserve the freshness and beautiful presentation of the cream cheese frosting. Enjoy the cozy fall flavors!