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–+ servings
Chocolate Pumpkin Cupcakes

Irresistibly Moist Chocolate Pumpkin Cupcakes for Fall Bliss

Delight in Chocolate Pumpkin Cupcakes, a moist and flavorful blend of rich chocolate and pumpkin spice, perfect for fall celebrations.
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Prep Time 30 minutes
Cook Time 19 minutes
Cooling Time 5 minutes
Total Time 54 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 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
For the Frosting
  • 8 oz Cream Cheese cold
  • 2 cups Powdered Sugar sifted

Equipment

  • Mixing Bowl
  • muffin pan
  • electric mixer
  • piping bag

Method
 

Step-by-Step Instructions for Chocolate Pumpkin Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. In a mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy, about 1-2 minutes.
  3. Add whole egg, egg yolk, and vanilla extract to the mixture and blend for about 1 minute.
  4. Incorporate whole milk, sour cream, and pumpkin puree, stirring until combined.
  5. Sift together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl.
  6. Gradually mix the dry ingredients into the wet mixture until just combined, avoiding over-mixing.
  7. Divide the batter into the lined muffin pan, filling each about ¾ full, and bake for 17-19 minutes.
  8. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
  9. For the frosting, dry the pumpkin puree and beat cold cream cheese until smooth, then mix in powdered sugar.
  10. Once the cupcakes are cooled, frost with the pumpkin cream cheese frosting using a piping bag.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

For best results, ensure all wet ingredients are at room temperature and sift dry ingredients to aerate.

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