If you’re after a treat that blends the rich depth of chocolate with the cozy warmth of pumpkin spice, I’ve got just the thing for you. This Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting Recipe is one of my all-time favorites—perfectly moist, tender, and bursting with autumnal flavor. Whether you’re baking for a special occasion or just because you deserve something sweet and comforting, you’ll find this combo totally irresistible. Let me walk you through everything to make sure your cupcakes turn out flawless every time!
Why You’ll Love This Recipe
- Flavor Combo Perfection: The rich black cocoa pairs beautifully with pumpkin’s natural sweetness and spice for a cupcake like no other.
- Moist, Tender Texture: Thanks to sour cream and pumpkin puree, these cupcakes stay wonderfully soft and never dry out.
- Pumpkin Cream Cheese Frosting Magic: This frosting is creamy, lightly spiced, and perfectly balanced—not too sweet, not too heavy.
- Great For Any Occasion: Whether it’s a fall party, Halloween, or a casual weekend treat, this recipe fits right in.
Ingredients You’ll Need
These ingredients come together to give you that classic chocolate-pumpkin vibe, with each one playing a crucial role in texture and taste. You’ll want to use quality canned pumpkin puree for the best results (Libby’s is my go-to), and make sure your dairy ingredients are at room temperature for smooth mixing.
- Unsalted Butter: Softened butter helps achieve a rich and creamy batter while keeping control over the saltiness.
- Granulated Sugar: Adds the right sweetness and helps create a delicate crumb.
- Egg and Egg Yolk: Using both adds extra moisture and richness to the cupcakes.
- Vanilla Extract: A little vanilla always deepens the overall flavor.
- Whole Milk: At room temperature helps keep the batter smooth and tender.
- Sour Cream: Key for moist cupcakes and that subtle tang.
- Canned Pumpkin Puree: Not pumpkin pie filling! Use pure pumpkin to get that natural flavor and moisture.
- All-Purpose Flour: Provides the right structure without being too dense.
- Black Cocoa Powder: This ultra-dark cocoa is what makes these cupcakes so chocolatey without bitterness.
- Pumpkin Pie Spice: The warm blend that brings out the signature fall flavor.
- Baking Powder & Baking Soda: For that nice rise and light texture.
- Salt: Just a pinch to balance all the sweetness.
- Cream Cheese: Keep it cold to get a fluffy frosting that pipes beautifully.
- Powdered Sugar: Sifted to avoid any clumps and ensure a smooth frosting.
Variations
I love how versatile this Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting Recipe is. You can easily tweak it depending on your mood or dietary needs, and it still turns out delicious. Don’t be afraid to make it your own!
- Make It Gluten-Free: I’ve swapped in a 1-to-1 gluten-free flour blend before and had zero trouble; just be sure to use one that includes xanthan gum for texture.
- Spice It Up: When I want a bit more warmth, I add extra cinnamon or a dash of ground cloves to punch up the pumpkin pie spice.
- Dairy-Free Version: Try using coconut cream instead of sour cream and a vegan butter substitute; the frosting also comes together beautifully with vegan cream cheese.
- Chocolate Chips Surprise: Toss in some mini dark chocolate chips into the batter for little melty pockets of chocolate every bite.
How to Make Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting Recipe
Step 1: Cream the Butter and Sugar Until Fluffy
Start by softening the butter to room temperature — this makes a huge difference because you’ll get a fluffy, light batter. Use an electric mixer to beat the butter and sugar together for about 1-2 minutes until everything looks pale and airy. This step is crucial to getting a tender crumb, so don’t rush it!
Step 2: Add Eggs and Vanilla, Then the Wet Ingredients
Next, add in your egg, egg yolk, and vanilla extract. Beat them in until the mixture is smooth and slightly pale, about a minute. Then add the milk, sour cream, and pumpkin puree, mixing until it’s fully combined. It’s important all these wet ingredients are at room temperature to stop the batter from curdling—trust me, I learned the hard way!
Step 3: Whisk and Incorporate the Dry Ingredients
In a separate bowl, whisk together the sifted flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. Sifting helps avoid lumps, especially in dense cocoa powder. Then gently stir the dry ingredients into your wet mixture. Don’t overmix here — just until smooth — to keep the cupcakes tender.
Step 4: Bake and Cool
Divide the batter evenly among 12 cupcake liners, filling each about three-quarters full. Bake at 350°F (175°C) for 17-19 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. I always find this cooling step essential to prevent your frosting from melting!
Step 5: Prepare the Pumpkin Cream Cheese Frosting
This frosting is a total game changer. First, you need to dry out the pumpkin puree to avoid a split frosting. Spread 1/2 cup of pumpkin out on a plate and dab with paper towels until it reduces to about 1/4 cup measured by weight, with no excess liquid. It may take several paper towels, but it’s worth it for that silky, stable frosting.
Beat the softened butter on high with a mixer for about 5-10 minutes until pale and fluffy. Add cold cream cheese and mix just until combined. Stir in your dried pumpkin puree and pumpkin pie spice, then gradually mix in sifted powdered sugar, a cup at a time. Beat until smooth and fluffy. I love using a Wilton 1M piping tip to get those beautiful swirls on top!
Step 6: Frost and Serve
Once your cupcakes are completely cooled, pipe on a generous swirl of that luscious pumpkin cream cheese frosting. These cupcakes look stunning and taste incredible fresh, but they really shine when you let the flavors settle for a few hours or overnight, if you can wait that long!
Pro Tips for Making Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting Recipe
- Dry Pumpkin for Frosting: Taking the time to dry out pumpkin puree before adding it to frosting ensures a stable, creamy texture that won’t separate. Don’t skip this step!
- Room Temperature Ingredients: Eggs, milk, sour cream, and butter should all be at room temperature to avoid curdling and ensure an even batter.
- Don’t Overmix the Batter: Mix just until the flour disappears to keep cupcakes tender and light rather than dense.
- Cool Cupcakes Completely: Frosting melts if the cupcakes are warm, so wait until completely cool before piping for the best look and texture.
How to Serve Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting Recipe
Garnishes
For extra flair, I often sprinkle a little cinnamon sugar or finely chopped toasted pecans on top of the frosting. Sometimes I dust with a tiny pinch of cocoa powder or drizzle a bit of melted dark chocolate for that dramatic look. These small touches really amp up the festive feel!
Side Dishes
If you’re serving these at a party, I love pairing them with a simple hot apple cider or a cup of spiced chai tea—the warm spices complement the pumpkin and chocolate perfectly. For a brunch spread, a bowl of fresh berries or a creamy latte goes wonderfully alongside.
Creative Ways to Present
One time for a Halloween party, I swapped the regular cupcake liners for black and orange striped ones, piped the frosting into spooky spider web swirls, and topped each cupcake with a candy pumpkin or a little chocolate spider—such a hit with kids and adults alike! You can also line them up on a pretty tiered stand for a gorgeous autumn dessert table centerpiece.
Make Ahead and Storage
Storing Leftovers
I store leftover cupcakes in an airtight container in the fridge, and they stay moist and delicious for up to three days. Just make sure they’re fully cooled and frosted before refrigerating to keep the frosting from sweating.
Freezing
These cupcakes freeze beautifully! You can freeze them unfrosted for up to 3 months wrapped tightly in plastic wrap and then foil. When you’re ready to enjoy, thaw overnight in the fridge. I usually make the frosting fresh to keep it luscious, but you can also freeze frosted cupcakes on a baking sheet, and then store them in a container once the frosting is firm.
Reheating
If you want to warm a cupcake a bit, I pop it in the microwave for about 10 seconds—just enough to take the chill off but keep the frosting intact. This makes them taste like they’re fresh from the oven without melting the frosting!
FAQs
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Can I use homemade pumpkin puree for this recipe?
Absolutely! Homemade pumpkin puree works great. Just be sure to dry it thoroughly for the frosting, as homemade puree can be a bit more watery than canned.
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What if I don’t have black cocoa powder? Can I substitute regular cocoa powder?
You can use regular unsweetened cocoa powder, but the cupcakes won’t be as dark or intense in chocolate flavor. You might want to add a pinch more cocoa or a teaspoon of espresso powder to enhance the depth.
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Why do I need to dry out the pumpkin for the frosting?
Drying out the pumpkin removes excess moisture that can cause the frosting to become runny or separate. This step ensures your frosting holds its fluffy texture and pipes nicely.
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Can I make the frosting ahead of time?
Yes! You can make the frosting a day ahead and store it in the fridge. Just give it a quick whip with your mixer before piping to bring back its fluffy texture.
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How do I prevent the cupcakes from drying out?
Make sure not to overbake them and store leftover cupcakes properly in an airtight container, either at room temperature for a day or in the fridge if longer.
Final Thoughts
This Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting Recipe has become a staple in my kitchen every fall, and honestly, I’m always so happy when I whip them up—and even happier when my family goes crazy for them! They’re a perfect balance of chocolate indulgence and cozy pumpkin spice, and once you’ve mastered this recipe, you’ll be reaching for it season after season. I hope you enjoy baking and sharing them as much as I do!
Print
Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Pumpkin Cupcakes combine rich black cocoa powder with the warm flavors of pumpkin and pumpkin pie spice for a moist, flavorful treat. Topped with a luscious pumpkin cream cheese frosting, these cupcakes offer a perfect balance of chocolatey decadence and seasonal spice ideal for autumn celebrations.
Ingredients
For the Chocolate Pumpkin 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
- 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 Pumpkin Cream Cheese Frosting
- 1/2 cup (122 g) canned pumpkin puree, dried to 1/4 cup (45 g) (see recipe for explanation)
- 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
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a standard cupcake pan with 12 cupcake liners to prepare for baking.
- Cream Butter and Sugar: In a large bowl, cream together 1/4 cup softened unsalted butter and 3/4 cup granulated sugar using an electric mixer for 1–2 minutes until light and fluffy.
- Add Eggs and Vanilla: Mix in 1 egg, 1 egg yolk, and 1 teaspoon vanilla extract into the creamed mixture, beating until pale in color and smooth, about 1 minute.
- Add Wet Ingredients: Gently fold in 1/4 cup whole milk, 1/4 cup sour cream, and 1/2 cup canned pumpkin puree to create a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 cup sifted all-purpose flour, 1/4 cup plus 2 tablespoons black cocoa powder, 2 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients and mix until just combined and smooth, careful not to overmix.
- Fill Cupcake Liners and Bake: Evenly divide the batter into the cupcake liners, filling each about 3/4 full. Bake in the preheated oven for 17–19 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Let the baked cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Dry Pumpkin for Frosting: Measure out 1/2 cup canned pumpkin puree onto a plate and use paper towels to dab away excess liquid until the pumpkin reduces to 1/4 cup (45 g), which ensures a stable frosting.
- Prepare Buttercream Base: Beat 1 cup softened unsalted butter with an electric mixer on high until pale and fluffy, about 5–10 minutes.
- Add Cream Cheese: Mix in 4 oz cold cream cheese until fully incorporated and smooth.
- Add Pumpkin and Spice: Combine the dried pumpkin and 2 teaspoons pumpkin pie spice into the butter and cream cheese mixture, mixing well.
- Add Powdered Sugar: Gradually add 3 cups sifted powdered sugar one cup at a time, mixing until the frosting is light, fluffy, and smooth, about 1–2 minutes.
- Pipe and Serve: Transfer the frosting to a piping bag fitted with a decorative tip such as a Wilton 1M. When cupcakes are fully cooled, pipe a generous swirl of frosting onto each cupcake. Serve and enjoy!
- Storage: Store any leftover cupcakes in an airtight container in the refrigerator for up to three days.
Notes
- Drying the pumpkin puree for the frosting is essential to prevent the frosting from splitting due to excess moisture.
- Ensure all wet ingredients like eggs, milk, and sour cream are at room temperature for better batter consistency.
- Black cocoa powder gives a deep chocolate flavor and intense dark color; use dutch-processed cocoa if unavailable, but the color may be lighter.
- Use a toothpick test to check cupcake doneness: the toothpick should come out clean or with just a few moist crumbs.
- Frost cupcakes only once completely cooled to prevent frosting from melting.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320
- Sugar: 36g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
