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
