Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting Recipe

If you’re on the hunt for a truly irresistible fall treat, you’re in for a real delight with this Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting Recipe. These cupcakes combine the deep, rich cocoa flavor with the warm spices of pumpkin pie, and then get topped off with the silkiest, most dreamy pumpkin cream cheese frosting you’ve ever tasted. Trust me, once you try these, they’ll become your new go-to pumpkin dessert — I absolutely love how moist and perfectly spiced they turn out every time!

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Ingredients You’ll Need

Every ingredient plays a pivotal role here—black cocoa for depth, pumpkin for that silky moisture and fall flavor, and pumpkin pie spice to bring everything together. Shopping for quality canned pumpkin and fresh dairy products really pays off in this recipe.

• Unsalted Butter: Softened for smooth creaming, it adds richness and tenderness.
• Granulated White Sugar: Sweetness that balances the spices and cocoa.
• Egg and Egg Yolk: Room temperature ensures better emulsification for a smooth batter.
• Vanilla Extract: Enhances the chocolate and pumpkin flavors.
• Whole Milk: Adds moisture and richness; make sure it’s at room temperature to avoid curdling the batter.
• Sour Cream: Keeps cupcakes extra moist and tender with a slight tang.
• Canned Pumpkin Puree: Use pure pumpkin — not pumpkin pie filling — for authentic flavor and texture.
• All-Purpose Flour: Sifted for better texture and to avoid lumps.
• Black Cocoa Powder: Provides intense, earthy chocolate flavor and a deep color, differing from regular cocoa powder.
• Pumpkin Pie Spice: The signature spice blend that creates that cozy warmth.
• Baking Powder and Baking Soda: Leavening agents to give your cupcakes a tender lift.
• Salt: Heightens all the flavors perfectly.
• Cream Cheese: Cold and adds tanginess and creaminess to the frosting.
• Powdered Sugar: Sifted for smooth, lump-free frosting.

Variations

I love how versatile this Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting Recipe is — you can easily tweak it to suit your taste or dietary needs without losing any of that delicious fall vibe. Feel free to get creative here!

• Gluten-Free Option: I’ve swapped in a 1:1 gluten-free baking flour blend before, and it still baked up beautifully without sacrificing texture.
• Spiced Up: If you like things a bit more adventurous, adding a pinch of cayenne or ground ginger can elevate the warmth.
• Dairy-Free: Try using dairy-free butter and cream cheese alternatives along with almond milk; the cupcakes turn out surprisingly good.
• Chocolate Chips Surprise: My family goes crazy when I sneak in mini dark chocolate chips for extra melty pockets inside the cupcakes.

How to Make Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting Recipe

Step 1: Cream Butter and Sugar to Perfection

Start by softening your unsalted butter — this is key for achieving that light, fluffy batter. Using an electric mixer, beat butter and sugar together for 1-2 minutes until it looks pale and creamy. This step is essential because it incorporates air, helping your cupcakes rise nicely with a tender crumb.

Step 2: Add Eggs and Vanilla

Next, beat in the egg, egg yolk, and vanilla extract until fully combined and smooth. Using room temperature eggs helps everything come together without curdling. You’ll notice the batter turns an even lighter shade — that’s a good sign we’re on the right track!

Step 3: Mix in Milk, Sour Cream, and Pumpkin Puree

Now stir in whole milk, sour cream, and canned pumpkin puree. I discovered this step balances the liquids for perfect moisture without heaviness. Make sure the milk and sour cream are at room temperature to keep the batter smooth. Your batter will start to get beautifully thick and creamy.

Step 4: Combine Dry Ingredients and Incorporate

In a separate bowl, whisk together sifted flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. Sifting makes all the difference to avoid lumps, especially with black cocoa powder, which can be dense. Carefully fold these dry ingredients into the wet mixture until smooth but don’t overmix — just enough to combine.

Step 5: Bake Until Perfectly Done

Divide the batter evenly into 12 cupcake liners, filling about 3/4 full so they rise just right without spilling over. Bake at 350°F (175°C) for 17-19 minutes — keep an eye on them starting at 17 minutes by testing with a toothpick. It should come out clean or with a few moist crumbs. Let the cupcakes cool in the pan for 5 minutes before transferring to a rack to cool completely.

Step 6: Prepare the Pumpkin Cream Cheese Frosting

Now, this is where the magic truly happens. Take 1/2 cup canned pumpkin puree and carefully dry it out by spreading it on a plate and dabbing with paper towels until it measures 1/4 cup and doesn’t release extra liquid. I learned this trick the hard way — skipping this step makes the frosting too runny and prone to splitting.

Beat softened butter on high for 5-10 minutes until fluffy and pale. Add cold cream cheese and beat until combined, then mix in the dried pumpkin and pumpkin pie spice. Finally, add sifted powdered sugar one cup at a time, beating until the frosting is light, airy, and perfectly smooth. It’s just heavenly.

Step 7: Frost and Enjoy

Transfer the frosting to a piping bag fitted with your favorite tip — I adore the Wilton 1M for that classic swirl look. Pipe a generous amount onto each completely cooled cupcake, take a moment to admire your handiwork, and then dig in. These cupcakes will steal the show at any gathering.

How to Serve Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting Recipe

Garnishes

I usually keep it simple with a light dusting of cinnamon or pumpkin pie spice on top of the frosting for an extra cozy aroma. Sometimes, I sprinkle a few mini chocolate chips or chopped pecans to add a satisfying crunch and chocolate burst that pairs beautifully with the creamy frosting.

Side Dishes

These cupcakes shine on their own but go great with a hot cup of chai tea, pumpkin spice latte, or even a creamy vanilla latte. For an autumn dessert spread, pair them with spiced apple cider or a simple caramel drizzle served alongside for dipping.

Creative Ways to Present

For special occasions, I’ve arranged these cupcakes on tiered cake stands decorated with mini pumpkins and autumn leaves — it makes the whole table feel festive and inviting. Wrapping each cupcake in parchment or placing them in small paper boxes tied with twine can make lovely take-home gifts for guests too.

Make Ahead and Storage

Storing Leftovers

Once frosted, store leftover cupcakes in an airtight container in the fridge—I usually keep mine for up to three days, and they stay moist and flavorful without drying out. Let them come to room temperature before serving to soften the frosting.

Freezing

I’ve had great luck freezing both unfrosted cupcakes and frosting separately. Freeze cupcakes in a single layer on a baking sheet, then transfer to a sealed freezer bag for up to a month. For the frosting, freeze in a container and thaw in the fridge overnight.

Reheating

To reheat frozen cupcakes, allow them to thaw at room temperature, then gently warm for 10-15 seconds in the microwave to bring back softness without melting the frosting. This little trick revives their fresh-baked feel surprisingly well.

FAQs

Final Thoughts

This Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting Recipe holds a special place in my heart because it combines two classic fall favorites into one unforgettable bite. Every time I bake this, I’m reminded of cozy afternoons spent with loved ones, sharing warm laughter and sweet treats. You’ll find they’re not just cupcakes—they’re little moments of joy captured in flavor. So go ahead, give this recipe a whirl; I promise, you and everyone you share it with will be smiling (and maybe sneaking a second one!).

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