Chocolate Pumpkin Cupcakes
Chocolate Pumpkin Cupcakes are a delightful fusion of rich chocolate and warm pumpkin spice, making them the perfect treat for fall gatherings or cozy evenings at home. These cupcakes stand out with their moist texture and decadent cream cheese frosting, ensuring they will please both chocolate lovers and pumpkin enthusiasts alike. Whether you’re hosting a Halloween party or simply indulging yourself, these cupcakes are sure to impress.
Why You’ll Love This Recipe
- Moist and Flavorful: The combination of pumpkin puree and cocoa powder creates cupcakes that are incredibly moist and bursting with flavor.
- Easy to Make: With straightforward steps and common ingredients, you’ll have these delicious cupcakes ready in no time.
- Perfect for Any Occasion: Whether it’s a festive gathering or a casual dessert at home, these cupcakes fit right in.
- Versatile Toppings: While they shine with pumpkin spice cream cheese frosting, feel free to experiment with different toppings to suit your taste.
- Fall Favorite: With the flavors of pumpkin spice, these cupcakes capture the essence of autumn perfectly.
Tools and Preparation
Before you start baking your Chocolate Pumpkin Cupcakes, gather the necessary tools. Having everything on hand will make your baking experience smooth and enjoyable.
Essential Tools and Equipment
- Mixing bowl
- Electric mixer
- Measuring cups
- Measuring spoons
- Rubber spatula
- Cupcake pan
- Cupcake liners
Importance of Each Tool
- Electric mixer: This tool makes whipping butter and sugar together a breeze, ensuring a light and fluffy texture.
- Mixing bowl: A sturdy bowl is essential for combining wet and dry ingredients without spills.
- Cupcake pan: A good-quality cupcake pan ensures even baking and perfect shapes for each cupcake.
Ingredients
Chocolate pumpkin cupcakes are moist, super chocolatey, and full of pumpkin spice flavor. They’re topped with pumpkin spice cream cheese frosting for the ultimate fall treat!
For the Cupcakes
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/4 cup (60 ml) whole milk, at room temperature
- 1/4 cup (62 g) sour cream, at room temperature
- 1/2 cup (122 g) canned pumpkin puree (Libby’s canned pumpkin)
- 1 cup (125 g) all-purpose flour, sifted
- 1/4 cup + 2 tbsp (30 g) black cocoa powder, sifted
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Frosting
- 1/2 cup (122 g) canned pumpkin puree dried to 1/4 cup (45 g) (see recipe for explanation) (Libby’s canned pumpkin)
- 1 cup (224 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, cold
- 2 tsp pumpkin pie spice
- 3 cups (390 g) powdered sugar, sifted
How to Make Chocolate Pumpkin Cupcakes
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line your cupcake pan with cupcake liners to prepare for baking.
Step 2: Mix Wet Ingredients
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.
1. Add in the egg, egg yolk, vanilla extract, whole milk, sour cream, and canned pumpkin puree.
2. Mix until well combined.
Step 3: Combine Dry Ingredients
In another bowl, sift together the all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture.
1. Stir gently using a rubber spatula until just combined; do not overmix.
Step 5: Bake the Cupcakes
Pour batter into prepared cupcake liners about two-thirds full.
1. Bake in preheated oven for about 18 minutes or until a toothpick comes out clean.
2. Allow cooling in the pan for 5 minutes before transferring them to a wire rack.
Step 6: Prepare the Frosting
In a mixing bowl, use an electric mixer to combine softened butter and cold cream cheese until smooth.
1. Gradually add powdered sugar while mixing on low speed.
2. Add dried pumpkin puree and pumpkin pie spice; beat until fluffy.
Step 7: Frost Your Cupcakes
Once the cupcakes are completely cool, frost them generously with your prepared frosting using a piping bag or spatula.
Enjoy your delicious Chocolate Pumpkin Cupcakes as a delightful fall treat!
How to Serve Chocolate Pumpkin Cupcakes
Chocolate pumpkin cupcakes are delightful on their own, but they can be enhanced with various serving suggestions. Here are some creative ideas to elevate your cupcake experience.
Pair with a Hot Beverage
- Coffee – A rich cup of coffee pairs perfectly with the chocolatey sweetness.
- Hot Chocolate – For chocolate lovers, this decadent beverage complements the flavors wonderfully.
- Spiced Tea – A warm spiced tea adds a cozy touch that highlights the pumpkin spice.
Add a Sprinkle of Toppings
- Chopped Nuts – Add texture by sprinkling chopped walnuts or pecans on top of the frosting.
- Chocolate Shavings – Enhance the chocolate flavor with some dark chocolate shavings.
- Caramel Drizzle – A light drizzle of caramel sauce brings an irresistible sweetness.
Create a Dessert Platter
- Mini Desserts – Serve alongside mini cheesecakes or bite-sized brownies for variety.
- Fruit Slices – Fresh apple or pear slices can add freshness and balance to the richness.
How to Perfect Chocolate Pumpkin Cupcakes
To ensure your chocolate pumpkin cupcakes turn out perfectly every time, consider these helpful tips.
- Use Room Temperature Ingredients – This helps create a smoother batter and contributes to an even bake.
- Don’t Overmix the Batter – Mix just until combined to keep the cupcakes tender and fluffy.
- Check Oven Temperature – Use an oven thermometer to ensure your oven is at the correct temperature for baking.
- Cool Completely Before Frosting – Allow cupcakes to cool completely before adding frosting to prevent melting.
Best Side Dishes for Chocolate Pumpkin Cupcakes
When serving chocolate pumpkin cupcakes, side dishes can enhance the overall dessert experience. Here are some great options to consider.
- Vanilla Ice Cream – A scoop of creamy vanilla ice cream balances the rich flavors of the cupcakes.
- Creamy Yogurt Parfait – Layered yogurt with berries offers a refreshing contrast and adds health benefits.
- Pumpkin Spice Latte – The warm spices in this drink complement the flavors of your cupcakes beautifully.
- Apple Crisp – This warm dessert adds a nice fruity touch that pairs well with chocolate and pumpkin.
- Cheesecake Bites – Mini cheesecakes provide a tangy flavor that contrasts nicely with sweet cupcakes.
- Pecan Pie Bars – The nutty sweetness enhances the fall theme and makes for a delightful pairing.
Common Mistakes to Avoid
Making chocolate pumpkin cupcakes can be a delightful experience, but avoiding common mistakes can elevate your baking game. Here are some pitfalls to watch out for:
- Using cold ingredients: Always ensure that your eggs, milk, and butter are at room temperature. This helps create a smooth batter and improves texture.
- Overmixing the batter: Mixing too much can lead to tough cupcakes. Mix just until the ingredients are combined for a light texture.
- Skipping the sifting: Sifting flour and cocoa powder removes lumps and aerates the ingredients. Never skip this step for silky cupcakes.
- Not measuring pumpkin correctly: Make sure to measure canned pumpkin accurately, as too much can make cupcakes dense. Use a scale for precision.
- Ignoring baking time: Each oven is different. Check your cupcakes a few minutes before the recommended time to avoid overbaking.
Storage & Reheating Instructions
Refrigerator Storage
- Store chocolate pumpkin cupcakes in an airtight container.
- They will stay fresh for up to 3 days in the refrigerator.
Freezing Chocolate Pumpkin Cupcakes
- Wrap each cupcake tightly in plastic wrap before freezing.
- They can be frozen for up to 2 months.
Reheating Chocolate Pumpkin Cupcakes
- Oven: Preheat your oven to 350°F (175°C). Place cupcakes on a baking sheet and heat for about 5-10 minutes.
- Microwave: Heat one cupcake at a time on medium power for about 10-15 seconds until warm.
- Stovetop: Use a skillet over low heat with a lid on. Heat for about 5 minutes until warmed through.
Frequently Asked Questions
If you have questions about chocolate pumpkin cupcakes, we’ve got answers!
What makes chocolate pumpkin cupcakes moist?
The combination of sour cream and pumpkin puree adds moisture, resulting in soft and tender cupcakes.
Can I use homemade pumpkin puree?
Yes! Fresh or homemade pumpkin puree works well, just ensure it’s not too watery.
How do I customize chocolate pumpkin cupcakes?
You can add chocolate chips, nuts, or even replace some of the cocoa powder with additional flour for different flavors.
Are chocolate pumpkin cupcakes suitable for Halloween?
Absolutely! Their rich flavor and festive look make them perfect for Halloween celebrations.
How do I store leftover cream cheese frosting?
Store any leftover frosting in an airtight container in the refrigerator for up to one week.
Final Thoughts
Chocolate pumpkin cupcakes offer a delightful blend of flavors that truly capture the essence of fall. Whether you enjoy them plain or with various toppings, they are incredibly versatile. Feel free to customize these treats with your favorite additions or toppings to make them even more special!
Chocolate Pumpkin Cupcakes
- Total Time: 38 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the delightful fusion of flavors with these Chocolate Pumpkin Cupcakes. Perfect for fall gatherings or cozy evenings, these moist cupcakes combine rich chocolate with warm pumpkin spice, topped with a luscious cream cheese frosting that elevates every bite. Whether you’re celebrating Halloween or just treating yourself, these cupcakes are sure to impress friends and family alike. Their easy-to-follow recipe makes them a fantastic choice for bakers of all levels. Experience the essence of autumn in every delicious morsel!
Ingredients
- 1/4 cup unsalted butter
- 3/4 cup granulated sugar
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- 1/4 cup whole milk
- 1/4 cup sour cream
- 1/2 cup canned pumpkin puree
- 1 cup all-purpose flour
- 1/4 cup black cocoa powder
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the frosting: 1/2 cup dried canned pumpkin puree, 1 cup unsalted butter, 4 oz cream cheese, 2 tsp pumpkin pie spice, 3 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, beat softened butter and sugar until fluffy. Add eggs, vanilla, milk, sour cream, and pumpkin puree; mix until combined.
- In another bowl, sift together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture; stir gently until just combined.
- Fill cupcake liners two-thirds full and bake for about 18 minutes or until a toothpick comes out clean.
- Allow cooling before frosting with a mixture of softened butter, cream cheese, powdered sugar, and dried pumpkin puree.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
