Chocolate Pumpkin Cupcakes bring together the best of fall spices and rich cocoa in one irresistible bite. Imagine a soft, moist cupcake swirled with pumpkin pie spice, topped with fluffy pumpkin cream cheese frosting that tastes like autumn in every spoonful. This recipe balances the sweetness of chocolate with the cozy warmth of pumpkin for a dessert you’ll crave year-round. Whether you’re baking for a fall party, a Thanksgiving dessert table, or simply treating yourself, these cupcakes come together easily and deliver bakery-style results at home.

Why You’ll Love This Recipe

You’ll fall in love with these Chocolate Pumpkin Cupcakes because:

Moist and flavorful: Pumpkin and sour cream keep the cupcakes soft and tender.
Beginner-friendly: Straightforward mixing steps are easy to follow.
Perfectly spiced: Pumpkin pie spice blends beautifully with rich cocoa.
Showstopping finish: The pumpkin cream cheese frosting takes them over the top.

They’re simple enough for a weeknight bake yet impressive enough for the holidays.

The Story Behind Chocolate Pumpkin Cupcakes

Chocolate Pumpkin Cupcakes combine two traditions into one festive treat:

Pumpkin desserts have roots in early American cooking, especially pumpkin pies.
Black cocoa brings a European twist with deep, rich flavor.
Cream cheese frostings became popular in the mid-20th century as a tangy balance to sweet cakes.
Today, this mashup is a fall baking favorite for both home bakers and professionals.

Key Ingredients in Chocolate Pumpkin Cupcakes

Pumpkin puree: Moistens the batter and brings natural sweetness.
Black cocoa powder: Adds intense chocolate depth and color.
Pumpkin pie spice: Delivers the warm, seasonal aroma.
Sour cream: Ensures tender, bakery-style crumb.
Butter and sugar: Creamed together for lightness and sweetness.
Pumpkin cream cheese frosting: A silky, spiced topping that makes each bite indulgent.

How to Make Chocolate Pumpkin Cupcakes

Follow these steps for success, even if it’s your first time baking:

Prep the oven and pan: Heat oven to 350°F (175°C). Line a standard cupcake pan with 12 liners.
Cream butter and sugar: Beat softened butter (¼ cup) and sugar (¾ cup) with an electric mixer until fluffy, 1–2 minutes.
Add eggs and vanilla: Mix in one whole egg, one egg yolk, and vanilla until smooth and pale.
Incorporate wet ingredients: Stir in milk, sour cream, and pumpkin puree until well combined.
Mix dry ingredients: In another bowl, whisk flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
Combine wet and dry: Add the dry mixture into the wet, stirring until just smooth. Avoid overmixing.
Fill and bake: Divide batter evenly among liners (about ¾ full). Bake 17–19 minutes, until a toothpick comes out clean. Cool 5 minutes in the pan, then transfer to a wire rack.
Make frosting: Dry pumpkin puree to ¼ cup (very important to avoid split frosting). Beat butter until pale and fluffy, 5–10 minutes. Add cream cheese, dried pumpkin, pumpkin pie spice, and powdered sugar gradually. Mix until fluffy.
Assemble: Pipe frosting onto cooled cupcakes with a decorative tip (Wilton 1M works great). Serve and enjoy.

Chocolate Pumpkin Cupcakes Tips and Twists

Here’s how to make your cupcakes even better:

Tips:

Always use room-temperature eggs for smoother batter.
Dry pumpkin puree well for the frosting—it’s crucial!
Sift flour and cocoa for a lighter crumb.
Cool cupcakes fully before piping.
For bakery-style looks, swirl frosting high.

Variations:

Add mini chocolate chips for a double chocolate bite.
Top with caramel drizzle for a richer dessert.
Sprinkle chopped pecans for crunch.

Storage, Reheating, and Make-Ahead Tips

Chocolate Pumpkin Cupcakes keep beautifully if handled right:

Storage: Store frosted cupcakes in an airtight container in the fridge for up to 3 days.
Reheating: Bring to room temperature before serving so the frosting softens naturally.
Make-Ahead: Bake cupcakes ahead, freeze unfrosted for up to 2 months. Frost the day you plan to serve.

Serving Suggestions

These cupcakes shine on their own but can be paired perfectly:

Serve with spiced chai or a pumpkin spice latte.
Add a scoop of vanilla ice cream for a decadent dessert plate.
Sprinkle with festive fall sprinkles or mini pumpkin candies for parties.
Present on a tiered cupcake stand as a holiday centerpiece.

Frequently Asked Questions

Can I use fresh pumpkin puree? Yes, but drain it well—it holds more liquid than canned.
Why dry the pumpkin for frosting? Extra liquid causes splitting; drying ensures creamy, stable frosting.
Can I make them gluten-free? Yes, substitute all-purpose flour with a 1:1 gluten-free blend.
Do I need black cocoa powder? It adds depth, but Dutch-process cocoa also works.
Can I double this recipe? Absolutely—just bake in batches for even results.

Enjoy Your Chocolate Pumpkin Cupcakes

Chocolate Pumpkin Cupcakes are a dessert that feels like fall in every bite. With their soft, spiced crumb and luscious pumpkin cream cheese frosting, they’re ideal for gatherings or a cozy night in. This recipe is approachable for beginners yet impressive enough for entertaining. Once you try them, they’ll become a staple in your seasonal baking lineup. So grab your whisk, preheat your oven, and enjoy the simple joy of homemade cupcakes.

Explore More Recipes

If you loved these Chocolate Pumpkin Cupcakes, try pairing them with:

Butternut Squash Soup for a savory fall dinner.
Cinnamon Swirl Pancakes for a cozy morning breakfast.
Carrot Cake Cookies for another spiced dessert treat.
Grilled Chicken Wraps to balance sweet with savory in a meal spread.

Chocolate Pumpkin Cupcakes with Creamy Frosting

These Chocolate Pumpkin Cupcakes are soft, spiced, and topped with creamy pumpkin cream cheese frosting. Perfect for beginners, they’re easy to bake, full of cozy fall flavors, and guaranteed to impress family or friends with minimal effort.

Course Dessert

Cuisine American

Keyword chocolate pumpkin cupcakes, easy cupcakes recipe, fall dessert, holiday baking, pumpkin cream cheese frosting

Prep Time 20

Cook Time 19

Total Time 39

Servings 12 servings

Calories 310kcal

Author Abby Marlow

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 extract
1/4 cup 60 ml whole milk, room temperature
1/4 cup 62 g sour cream, room temperature
1/2 cup 122 g canned pumpkin puree (Libby’s)
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)
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 oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
Cream butter and sugar with a mixer until light and fluffy, 1–2 minutes.
Add egg, egg yolk, and vanilla; mix until smooth. Stir in milk, sour cream, and pumpkin puree.
In a separate bowl, whisk flour, cocoa powder, pumpkin spice, baking powder, baking soda, and salt.
Add dry ingredients to wet, mixing until smooth but not overmixed. Divide batter evenly among liners (about 3/4 full).
Bake for 17–19 minutes, or until a toothpick comes out clean. Cool completely.
For frosting, dry the pumpkin puree with paper towels until it reduces to 1/4 cup.
Beat butter until pale and fluffy, add cream cheese, pumpkin, and spice. Gradually mix in powdered sugar until light and fluffy.
Pipe frosting onto cooled cupcakes and serve.

Notes

For best results, dry the pumpkin puree thoroughly before adding to frosting—this prevents splitting. To switch it up, try topping Chocolate Pumpkin Cupcakes with a caramel drizzle for extra sweetness.

Nutrition (per cupcake, approx.)
Calories: 310
Carbohydrates: 42 g
Protein: 3 g
Fat: 15 g
Saturated Fat: 9 g
Cholesterol: 60 mg
Sodium: 210 mg
Sugar: 31 g
Fiber: 2 g