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
Scale
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
