Description
Delight in these rich and moist Chocolate Pumpkin Cupcakes, perfectly spiced with pumpkin pie flavors and topped with a luscious pumpkin cream cheese frosting. Ideal for fall gatherings or any time you crave a festive, seasonal treat combining the deep flavors of black cocoa and pumpkin puree.
Ingredients
Scale
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, at room temperature
- 1/4 cup (62 g) sour cream, at room temperature
- 1/2 cup (122 g) canned pumpkin puree (Libby’s canned pumpkin)
- 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) (see recipe for explanation)
- 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 and Prepare: Preheat oven to 350°F (175°C) and line a standard 12-cup cupcake pan with liners to prevent sticking and ensure easy removal after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer for 1-2 minutes until light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Vanilla: Mix in the whole egg, egg yolk, and vanilla extract until the mixture becomes pale in color and smooth, about 1 minute, which adds richness and flavor to the cupcakes.
- Incorporate Wet Ingredients: Blend in the whole milk, sour cream, and canned pumpkin puree, combining thoroughly to create a moist batter infused with seasonal pumpkin flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the sifted all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. This ensures an even distribution of leavening agents and spices.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing just until smooth to develop the right texture without overworking the batter.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising without overflowing.
- Bake the Cupcakes: Bake for 17-19 minutes or until a toothpick inserted into the center comes out clean, indicating the cupcakes are fully cooked but still moist.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring the frosting will not melt.
- Prepare Pumpkin Frosting: Dry the pumpkin puree by spreading half a cup on a plate and dabbing with paper towels until measuring 1/4 cup to avoid a runny frosting.
- Beat Butter: In a medium bowl, beat the softened butter on high speed until pale and fluffy, about 5-10 minutes, to create a light and creamy base for the frosting.
- Add Cream Cheese: Add the cold cream cheese and mix until fully combined, which adds tanginess and contributes to a smooth frosting texture.
- Incorporate Pumpkin and Spice: Mix in the dried pumpkin and pumpkin pie spice until evenly blended, bringing a warm seasonal flavor to the frosting.
- Add Powdered Sugar: Gradually add the powdered sugar one cup at a time, mixing after each addition until the frosting is light, fluffy, and spreadable, approximately 1-2 minutes.
- Frost the Cupcakes: Once the cupcakes are completely cooled, transfer the frosting into a piping bag fitted with a decorative tip such as Wilton 1M, and pipe generous swirls onto each cupcake for an elegant finish.
- Serve and Store: Serve immediately or store leftovers in an airtight container in the refrigerator for up to three days to maintain freshness and flavor.
Notes
- Drying the pumpkin puree for the frosting is essential to prevent the frosting from splitting or becoming watery. Use multiple paper towels to absorb excess moisture.
- Ensure all refrigerated ingredients (milk, sour cream, eggs) are at room temperature before mixing to achieve a smoother batter and better rise.
- Use a toothpick or cake tester to check cupcake doneness instead of relying solely on baking time as oven temperatures may vary.
- For best results, sift cocoa powder and flour to remove lumps and create a lighter texture.
- Leftover cupcakes should be refrigerated due to the cream cheese frosting and consumed within three days for optimal flavor and safety.
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: thirty-five grams
- Sodium: 170 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
