Name: Irresistibly Moist Chocolate Pumpkin Cupcakes for Fall Bliss
Prep time: 30 min
Cook time: 19 min
Total time: 54 min
Ingredients: 1 cup Unsalted Butter (can substitute with salted butter but reduce extra salt in the recipe); 1 cup Granulated Sugar; 1 large Egg (at room temperature); 1 large Egg Yolk (at room temperature); 1 teaspoon Vanilla Extract; 1 cup Whole Milk (at room temperature); 1 cup Sour Cream (at room temperature); 1 cup Canned Pumpkin Puree (recommended Libby’s); 1.5 cups All-Purpose Flour (sifted); 0.5 cup Black Cocoa Powder (can substitute with regular cocoa powder); 1 teaspoon Pumpkin Pie Spice; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 0.5 teaspoon Salt; 8 oz Cream Cheese (cold); 2 cups Powdered Sugar (sifted)

As the leaves begin to turn and the air fills with the warm scent of spices, I find myself craving cozy desserts that celebrate the season. Enter these Chocolate Pumpkin Cupcakes, a delicious blend of rich chocolate and comforting pumpkin spice that makes them the perfect fall treat. With an incredibly moist texture and a luscious pumpkin cream cheese frosting, they’re not just mouthwatering; they’re a delightful way to elevate any gathering—from Halloween parties to Thanksgiving feasts. Plus, the charming combination of chocolate and pumpkin ensures that you’ll impress even the most discerning dessert lovers in your life. Ready to dive into this festive indulgence? Let’s get baking!

Why are Chocolate Pumpkin Cupcakes the best?

Decadent combination: These cupcakes combine the rich allure of chocolate with the comforting flavors of pumpkin spice, creating a heavenly treat for fall.
Moist texture: Thanks to ingredients like sour cream and pumpkin puree, each bite is incredibly moist and tender.
Easy preparation: With simple steps and accessible ingredients, baking these cupcakes is a breeze, perfect for even novice bakers.
Versatile toppings: Whether served as is or topped with a sprinkle of cinnamon or chocolate shavings, they’re perfect for any occasion!
Crowd-pleaser: Ideal for gatherings, these cupcakes are sure to impress friends and family alike. For more festive ideas, check out my delicious Crumbl Pumpkin Pie or Apple Cider Cupcakes!

Chocolate Pumpkin Cupcakes Ingredients

For the Cupcakes

Unsalted Butter – Provides richness and moisture; can substitute with salted butter but reduce extra salt in the recipe.
Granulated Sugar – Sweetens the cupcakes and helps achieve the desired texture.
Egg – Binds ingredients together and adds moisture; make sure it’s at room temperature for best results.
Egg Yolk – Enhances richness and moisture; use room temperature for optimal mixing.
Vanilla Extract – Adds depth to the cupcake flavor profile.
Whole Milk – Contributes moisture and tenderness; best when at room temperature.
Sour Cream – Adds tanginess and moisture; helps create a tender crumb—room temperature is ideal.
Canned Pumpkin Puree – The core flavor that keeps the cupcakes moist; recommended to use Libby’s for consistency.
All-Purpose Flour – Provides structure; ensure it’s measured accurately and sifted to avoid lumps.
Black Cocoa Powder – Delivers an intense chocolate flavor and deep color; can substitute with regular cocoa powder for a lighter result.
Pumpkin Pie Spice – Infuses warm, aromatic spice notes to enhance the seasonal flavor profile.
Baking Powder & Baking Soda – The key leaveners for the cupcakes to rise beautifully.
Salt – Balances sweetness and elevates the flavors.

For the Frosting

Cream Cheese – Forms the base of the frosting, adding creaminess and tang; ensure it’s cold for the best texture.
Powdered Sugar – Sweetens the frosting and gives it a fluffy texture; must be sifted to ensure smoothness.

These delightful Chocolate Pumpkin Cupcakes are the perfect way to celebrate the fall season while tantalizing your taste buds!

Step‑by‑Step Instructions for Chocolate Pumpkin Cupcakes

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, prepare a 12-cup muffin pan by lining it with cupcake liners. This will prevent your decadent Chocolate Pumpkin Cupcakes from sticking, ensuring they come out effortlessly after baking.

Step 2: Cream the Butter and Sugar
In a mixing bowl, combine softened unsalted butter and granulated sugar. Using an electric mixer, beat the mixture on medium speed for 1-2 minutes until it is light, fluffy, and pale. This step is crucial for creating a moist texture in your cupcakes, setting the foundation for their rich flavor.

Step 3: Add Eggs and Vanilla
Next, add one whole egg, an egg yolk, and vanilla extract to the creamed mixture. Blend for about 1 minute until the mixture is well combined and slightly thicker. The eggs will help emulsify the ingredients and contribute to the overall moisture of the Chocolate Pumpkin Cupcakes.

Step 4: Incorporate Wet Ingredients
Pour in the whole milk, room temperature sour cream, and canned pumpkin puree into the mixture. Stir everything together until thoroughly combined. This will enrich your cupcake batter with wet ingredients, ensuring that the cupcakes remain moist and flavorful.

Step 5: Combine the Dry Ingredients
In a separate bowl, sift together all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. Sifting ensures there are no lumps and helps aerate the flour. This step is key to creating a tender crumb in your Chocolate Pumpkin Cupcakes.

Step 6: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing, as this can lead to denser cupcakes. You want a smooth batter with no dry pockets, creating a perfect coffee-swirled blend of chocolate and pumpkin flavors.

Step 7: Bake the Cupcakes
Carefully divide the batter into the cupcake liners, filling each about ¾ full. Place them in the preheated oven and bake for 17-19 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean. Once baked, allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack.

Step 8: Prepare the Cream Cheese Frosting
While the cupcakes cool, dry the pumpkin puree by patting it with paper towels until it reduces to about ¼ cup. In a bowl, beat softened butter until fluffy. Gradually add cold cream cheese, ensuring it’s combined smoothly before incorporating the dried pumpkin and pumpkin pie spice. Slowly mix in sifted powdered sugar until fluffy and well blended.

Step 9: Frost the Cupcakes
Once your Chocolate Pumpkin Cupcakes are completely cooled, it’s time to frost them. Using a piping bag, generously pipe the pumpkin cream cheese frosting onto each cupcake. Each bite will then be infused with a creamy layer that complements the rich flavors of the chocolate and pumpkin, creating a truly delightful fall treat.

Make Ahead Options

These Chocolate Pumpkin Cupcakes are perfect for busy home cooks looking to save time! You can prepare the cupcake batter up to 24 hours in advance. Just mix the wet and dry ingredients separately and combine just before baking to keep the texture light and fluffy. Additionally, the cupcakes can be baked a day ahead and stored in an airtight container at room temperature, ensuring they stay moist. For the frosting, you can make it up to 3 days in advance; simply refrigerate it and rewhip briefly before frosting. When you’re ready to serve, just frost the cooled cupcakes and enjoy a delicious fall treat with minimal effort!

What to Serve with Chocolate Pumpkin Cupcakes

Elevate your dessert experience by pairing these delightful cupcakes with complementary flavors that enhance their rich autumn vibes.

Spiced Apple Cider: The warm, spiced notes in apple cider create a cozy drink that perfectly complements the pumpkin and chocolate flavors. Serve it warm for that comforting touch.
Whipped Cream: A dollop of lightly sweetened whipped cream adds a fluffy texture that contrasts beautifully with the dense cupcakes, making each bite even more indulgent.
Caramel Sauce: Drizzling caramel sauce over the frosting introduces a sweet and buttery element that enhances the pumpkin spice while adding a wonderful visual appeal.
Chocolate Milk: This classic pairing makes for a whimsical touch, blending chocolate flavors in a fun, nostalgic way that will delight both kids and adults.
Pecan Pie Bars: These nutty, sweet treats provide a crunchy texture that contrasts nicely with the softness of the cupcakes, echoing fall flavors in every bite.
Pumpkin Spice Latte: Sip on this fragrant coffee drink to embrace the season fully. The coffee’s depth balances the sweetness of the cupcakes while incorporating warm spice notes.
Brownie Bites: Mini brownies add a chewy, fudgy complement to the rich chocolate of the cupcakes, making for an irresistible dessert platter.
Maple Pecan Salads: Serve a fresh salad dressed with maple vinaigrette alongside the cupcakes, offering a refreshing contrast and a hint of sweetness to cleanse the palate.
Cinnamon Ice Cream: Creamy cinnamon-flavored ice cream elevates the flavor experience, bringing coolness that balances the warmth of the cupcakes beautifully.

These pairing ideas will not only tempt your taste buds but also turn your dessert table into a fall-inspired feast with Chocolate Pumpkin Cupcakes at the heart of it all!

How to Store and Freeze Chocolate Pumpkin Cupcakes

Fridge: Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days to maintain moisture and freshness.

Freezer: For longer storage, freeze unfrosted cupcakes for up to 3 months. Wrap each individually in plastic wrap, then place in a freezer bag to protect against freezer burn.

Reheating: When ready to enjoy, thaw frozen cupcakes in the fridge overnight, then allow to come to room temperature before frosting.

Frosting Storage: Store any unused cream cheese frosting in the fridge for up to 5 days in an airtight container. Let it sit at room temperature to soften before reusing.

Expert Tips for Chocolate Pumpkin Cupcakes

Room Temperature Ingredients: Ensure all wet ingredients, like eggs and sour cream, are at room temperature for optimal mixing to create perfectly moist Chocolate Pumpkin Cupcakes.
Sifting Matters: Don’t skip sifting your dry ingredients. This crucial step breaks up lumps and aerates the flour, helping your cupcakes rise beautifully and maintain a tender texture.
Drying Pumpkin Puree: Pat the canned pumpkin puree with paper towels before adding it to the frosting. This will help prevent a soupy texture that could split the frosting during mixing.
Avoid Over-Mixing: When combining wet and dry ingredients, mix just until incorporated. Over-mixing can lead to denser cupcakes, whereas gentle folding yields light and fluffy results.
Chill Frosting if Needed: If your cream cheese frosting turns out too soft while piping, pop it in the refrigerator for a few minutes. This will firm it up, making it easier to create those perfect swirls on your cupcakes.

Chocolate Pumpkin Cupcakes Variations

Feel free to make this delightful recipe your own by trying out these exciting variations!

Gluten-Free: Use a gluten-free all-purpose flour blend to accommodate gluten sensitivities without sacrificing flavor or texture.
Dairy-Free: Replace butter with coconut oil and substitute sour cream with a dairy-free yogurt for a deliciously creamy result.
Sugar-Free: Experiment with a sugar substitute like erythritol or stevia for a low-sugar version that still satisfies your sweet tooth.
Spice It Up: Add a pinch of cayenne pepper or a teaspoon of ground ginger for a warm kick that adds depth to the flavor.
Nutty Twist: Fold in some chopped pecans or walnuts for a delightful crunch that contrasts nicely with the moist cupcake texture.
Frosting Variations: Try using a chocolate ganache or a simple buttercream instead of the pumpkin cream cheese frosting for a different flavor profile.
Swirl It: Create a marble effect by swirling the cream cheese frosting into the chocolate batter before baking for a stunning presentation.
Cinnamon Sugar Topping: Before baking, sprinkle the cupcake batter with a cinnamon-sugar mix for an extra layer of flavor that enhances the fall vibes.

Each variation brings something special to these Chocolate Pumpkin Cupcakes, turning them into an even more delightful treat! For a few more cozy dessert inspirations, don’t miss my scrumptious Pumpkin Spice Roll or rich Chocolate Chip Cheesecake.

Chocolate Pumpkin Cupcakes Recipe FAQs

What type of pumpkin puree should I use for the cupcakes?
I recommend using Libby’s canned pumpkin puree for the best consistency and flavor in your Chocolate Pumpkin Cupcakes. It’s thick and works well to maintain the desired moistness of the cupcakes. You can also opt for homemade pumpkin puree, but ensure it’s well strained to avoid excess water.

How should I store leftover cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving to restore the frosting’s creamy texture. If they’re frosted, you might want to store them upright to prevent the frosting from smudging.

Can I freeze Chocolate Pumpkin Cupcakes, and how?
Absolutely! For freezing, I suggest wrapping each unfrosted cupcake individually in plastic wrap and then placing them in a freezer-safe bag. This helps prevent freezer burn. You can freeze them for up to 3 months. When you’re ready to enjoy them, simply thaw them in the fridge overnight and let them come to room temperature before frosting.

How can I prevent my cupcakes from sinking in the middle?
Ensure all your wet ingredients are at room temperature and mix them just until combined with the dry ingredients. Over-mixing can lead to denser cupcakes, which may cause sinking. Also, make sure your leavening agents (baking powder and baking soda) are fresh; expired leavening can impact rise.

Is there a gluten-free option for this recipe?
Yes, you can make gluten-free Chocolate Pumpkin Cupcakes by using a gluten-free all-purpose flour blend. I recommend a blend that includes xanthan gum, as it will help bind the ingredients and provide a better texture. Just follow the same measurements as specified in the recipe!