These chocolate pumpkin cupcakes are the perfect blend of rich, dark chocolate and warm, spiced pumpkin. Moist, flavorful, and topped with a creamy pumpkin spice frosting, they bring a cozy autumn vibe to every bite. I make these whenever I want a fall dessert that’s both decadent and comforting.
Why You’ll Love This Recipe
I love how these cupcakes bring together the deep flavor of black cocoa with the familiar warmth of pumpkin spice. They’re fluffy and moist thanks to sour cream and pumpkin puree, and the cream cheese frosting adds the perfect tangy contrast. Whether it’s for a fall gathering, Halloween, or just a chilly day, these cupcakes always hit the spot.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¼ cup unsalted butter
¾ cup granulated sugar
1 whole egg + 1 egg yolk
1 teaspoon vanilla extract
¼ cup whole milk
¼ cup sour cream
½ cup canned pumpkin puree
1 cup all-purpose flour
¼ cup + 2 tablespoons black cocoa powder
2½ teaspoons pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Frosting:
4 ounces cream cheese (cold)
1 cup unsalted butter (softened)
3 cups powdered sugar (sifted)
½ cup canned pumpkin puree (patted dry)
2½ teaspoons pumpkin pie spice
directions
I preheat the oven to 350°F and line a cupcake pan with 12 liners. Then I cream the softened butter and sugar together with an electric mixer for about 1 to 2 minutes until light and fluffy.
Next, I mix in the whole egg, egg yolk, and vanilla extract until smooth. I pour in the milk, sour cream, and pumpkin puree, mixing until well combined.
In another bowl, I whisk together the flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. I slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined.
I spoon the batter into the cupcake liners, filling each about three-quarters full, and bake for 17 to 19 minutes. I check for doneness with a toothpick and let them cool completely before frosting.
For the frosting, I first pat the pumpkin puree dry to remove excess moisture. Then I beat the softened butter until fluffy, add in the cold cream cheese, and beat until smooth. I mix in the pumpkin puree and pumpkin pie spice, then gradually add the sifted powdered sugar until the frosting is fluffy and well combined.
Once the cupcakes are fully cooled, I frost them generously and enjoy the rich, seasonal treat.
Servings and timing
This recipe makes 12 cupcakes. It takes about 20 minutes to prep, 19 minutes to bake, plus 5 minutes of cooling time, for a total of 44 minutes.
Variations
Sometimes I switch the black cocoa with regular cocoa powder if I want a lighter chocolate flavor. For a dairy-free option, I use almond milk and dairy-free butter and cream cheese. I also like to top them with a sprinkle of cinnamon sugar or chocolate shavings for extra flair.
storage/reheating
I store these cupcakes in an airtight container in the fridge for up to 4 days. Before serving, I let them sit at room temperature for about 15 to 20 minutes so the frosting softens. They don’t need reheating, just a little time to come back to their soft, fluffy texture.
FAQs
Can I make these cupcakes ahead of time?
Yes, I often bake the cupcakes a day in advance and frost them the next day.
Can I freeze chocolate pumpkin cupcakes?
I can freeze the unfrosted cupcakes for up to 2 months. I just thaw them at room temperature and then frost.
What is black cocoa powder?
Black cocoa is a very dark, Dutch-processed cocoa that gives these cupcakes a rich chocolate flavor and deep color.
Can I use pumpkin pie filling instead of puree?
No, I stick with pure pumpkin puree to avoid extra sweetness and spices.
How do I keep the frosting from getting too runny?
I make sure the cream cheese is cold and the pumpkin puree is patted dry before mixing.
Can I use this recipe for a cake instead?
Yes, I can bake it in a small round or square pan and adjust the baking time.
What if I don’t have pumpkin pie spice?
I mix cinnamon, nutmeg, ginger, and a pinch of cloves as a substitute.
Can I make this recipe gluten-free?
Yes, I use a 1:1 gluten-free flour blend in place of the regular flour.
How do I know when the cupcakes are done?
I insert a toothpick in the center; if it comes out clean or with a few moist crumbs, they’re ready.
Can I add chocolate chips?
Absolutely, I sometimes stir in mini chocolate chips for extra chocolatey goodness.
Conclusion
These chocolate pumpkin cupcakes are one of my favorite fall desserts. I love how the rich cocoa and cozy spices come together in each bite, and the creamy pumpkin frosting takes them over the top. They’re perfect for sharing, but I always keep a few for myself!
Print
Irresistible Chocolate Pumpkin Cupcakes for Fall Bliss
- Total Time: 40 minutes
- Yield: 12 cupcakes
Description
Delightfully rich and spiced just right, these Chocolate Pumpkin Cupcakes are the ultimate fall dessert. Moist and fluffy with a swirl of pumpkin cream cheese frosting, they capture the essence of the season in every bite.
Ingredients
Cupcakes:
¼ cup unsalted butter, softened
¾ cup granulated sugar
1 whole egg + 1 egg yolk
1 tsp vanilla extract
¼ cup whole milk
¼ cup sour cream
½ cup canned pumpkin puree
1 cup all-purpose flour
¼ cup + 2 tbsp black cocoa powder
2½ tsp pumpkin pie spice
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
Pumpkin Cream Cheese Frosting:
1 cup unsalted butter, softened
4 oz cold cream cheese
½ cup canned pumpkin puree, patted dry
2½ tsp pumpkin pie spice
3 cups powdered sugar, sifted
Instructions
Preheat oven to 350°F (175°C) and line a cupcake pan with 12 liners.
In a large bowl, cream butter and sugar with an electric mixer for 1–2 minutes until light.
Add egg, egg yolk, and vanilla extract. Mix until smooth.
Mix in milk, sour cream, and pumpkin puree until well combined.
In a separate bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
Slowly incorporate the dry ingredients into the wet mixture. Mix on low speed until just combined.
Fill each cupcake liner ¾ full with batter.
Bake for 17–19 minutes. A toothpick inserted should come out clean. Cool for 5 minutes in the pan, then transfer to a rack.
For the frosting, beat butter until fluffy. Add cold cream cheese and beat until smooth. Stir in dried pumpkin puree and pumpkin pie spice.
Gradually beat in powdered sugar until the frosting is fluffy and smooth.
Once cupcakes are completely cool, frost generously and enjoy!
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Dessert
