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Chocolate Pumpkin Cupcakes

Chocolate Pumpkin Cupcakes with Creamy Frosting

Abby Marlow
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.
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Prep Time 20 minutes
Cook Time 19 minutes
Total Time 39 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 310 kcal

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