Chocolate Pumpkin Cupcakes are the ultimate fall treat, blending deep cocoa richness with cozy pumpkin spice. Each bite is moist, flavorful, and perfectly balanced with creamy spiced frosting. These cupcakes are festive, easy to make, and absolutely ideal for Halloween parties or family gatherings. Whether you love chocolate, pumpkin, or both, this recipe delivers a warm, seasonal dessert that feels comforting and indulgent.
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Why You’ll Love These Chocolate Pumpkin Cupcakes
These cupcakes stay moist thanks to pumpkin puree and sour cream, while black cocoa adds a rich depth. The pumpkin pie spice brings that unmistakable fall flavor, making them perfect for autumn celebrations. They’re topped with a silky pumpkin cream cheese frosting that adds tangy sweetness and seasonal flair. Guests will love how these cupcakes look and taste at parties, especially when paired with other spooky Halloween desserts. They’re simple enough for weeknight baking yet special enough for a festive centerpiece.
Ingredients for Chocolate Pumpkin Cupcakes (Cupcakes + Frosting)
Cupcake Ingredients
You’ll need softened butter, sugar, an egg plus yolk, vanilla, milk, sour cream, pumpkin puree, flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. Black cocoa makes the chocolate flavor deeper, but regular cocoa works if that’s what you have. Use canned pumpkin for best texture.
Frosting Ingredients
For frosting, you’ll need unsalted butter, cold cream cheese, pumpkin puree (dried to reduce moisture), pumpkin pie spice, and powdered sugar. Drying the pumpkin puree is essential to keep the frosting stable and fluffy, so don’t skip this step.
Step-by-Step Instructions
Preparing the Cupcake Batter
Start by preheating your oven to 350°F (177°C) and lining a 12-cup tray with liners. Cream butter and sugar until light and fluffy. Beat in the egg, yolk, and vanilla until smooth. Then mix in milk, sour cream, and pumpkin puree until combined. In another bowl, whisk flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt. Add this dry mix into the wet mixture and stir until smooth. Fill liners three-quarters full with batter.
Baking the Cupcakes
Bake the cupcakes for 17–19 minutes. Insert a toothpick into the center; if it comes out clean, they’re ready. Let them cool in the pan for 5 minutes before transferring to a wire rack.
Making the Pumpkin Cream Cheese Frosting
Spread ½ cup pumpkin puree on a plate and blot with paper towels until it reduces to ¼ cup. Beat softened butter until pale and fluffy, about 5–10 minutes. Add cold cream cheese and mix until smooth. Stir in dried pumpkin and pumpkin pie spice, then gradually add powdered sugar. Beat until light and fluffy. Pipe frosting generously onto cooled cupcakes.
Tips for Perfect Chocolate Pumpkin Cupcakes
Always use room-temperature ingredients for the batter to help the cupcakes rise evenly. Stick with canned pumpkin for consistent results. Drying the pumpkin puree for the frosting prevents splitting and ensures creamy texture. Black cocoa delivers intense chocolate flavor, but Dutch-processed or natural cocoa can work too. If frosting feels too soft, chill briefly and re-whip. Also, never frost warm cupcakes or the frosting will melt.
Storage and Make-Ahead Instructions
Store frosted cupcakes in an airtight container in the fridge for up to 3 days. Bring them to room temperature before serving for the best texture. You can also bake cupcakes a day ahead and frost them later. Freezing is possible, but freeze unfrosted cupcakes for up to 1 month, then thaw and frost before serving.
Variations and Substitutions
Swap black cocoa for regular or Dutch-process cocoa if needed. Add a sprinkle of mini chocolate chips to the batter for extra richness. Decorate with Halloween sprinkles, candy eyes, or themed toppers for a spooky touch. You can also switch the frosting spices to cinnamon or nutmeg for a simpler flavor twist.
Explore Similar Recipes
- spooky Halloween two-tone rose red velvet cupcakes
- festive pumpkin cream cheese crumb cake for fall
- easy mummy brownies recipe for Halloween
- fun and spooky Halloween charcuterie boards
FAQs
Do pumpkin cupcakes need to be refrigerated?
Yes, refrigerate them in an airtight container. Bring to room temperature before serving for the best flavor and texture.
How long should chocolate cupcakes cook for?
They usually bake for 17–19 minutes at 350°F. Always test with a toothpick to confirm doneness.
How long will chocolate cupcakes last in the fridge?
Properly stored, they’ll last up to 3 days in the refrigerator.
How to tell if chocolate cupcakes are done?
Insert a toothpick in the center. If it comes out clean or with just a few moist crumbs, they’re done.
Conclusion
These Chocolate Pumpkin Cupcakes combine rich cocoa with cozy pumpkin spice for a dessert that feels festive and comforting. The spiced cream cheese frosting adds an irresistible finish that’s perfect for Halloween parties or cozy fall nights. Bake a batch, share with friends, and enjoy the seasonal magic. For more recipe ideas, you can also check out our Pinterest boards.
Chocolate Pumpkin Cupcakes – Festive Fall Treats
Ingredients
Cupcakes:
- ¼ cup 56 g unsalted butter, softened
- ¾ cup 150 g granulated white sugar
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 1 tsp vanilla
- ¼ cup 60 ml whole milk, at room temperature
- ¼ cup 62 g sour cream, at room temperature
- ½ cup 122 g canned pumpkin puree (Libby’s recommended)
- 1 cup 125 g all-purpose flour, sifted
- ¼ cup + 2 tbsp 30 g black cocoa powder, sifted
- 2 ½ tsp pumpkin pie spice
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Frosting:
- ½ cup 122 g canned pumpkin puree (dried to 1/4 cup or 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
- 1. Preheat oven to 350°F (177°C) and line a 12-cup pan with liners.
- 2. Cream butter and sugar until light and fluffy.
- 3. Beat in egg, yolk, and vanilla until smooth and pale.
- 4. Mix in milk, sour cream, and pumpkin puree until combined.
- 5. Whisk flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl.
- 6. Add dry mix to wet mix and stir until smooth.
- 7. Fill liners 3/4 full with batter.
- 8. Bake 17–19 minutes, test with toothpick for doneness.
- 9. Cool in pan 5 minutes, then move to wire rack.
- 10. Spread pumpkin puree on plate and blot dry until reduced to 1/4 cup.
- 11. Beat butter until pale and fluffy (5–10 minutes).
- 12. Add cold cream cheese and mix until smooth.
- 13. Mix in dried pumpkin and pumpkin pie spice.
- 14. Gradually add powdered sugar, beating until fluffy.
- 15. Pipe frosting on cooled cupcakes and serve.