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Chocolate Pumpkin Cupcakes

Deliciously Rich Chocolate Pumpkin Cupcakes for Fall Bliss

Indulge in these Chocolate Pumpkin Cupcakes, a seasonal delight that blends rich chocolate and warm pumpkin flavors for a perfect fall treat.
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Prep Time 20 minutes
Cook Time 19 minutes
Total Time 39 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1/4 cup Unsalted Butter make sure it's softened for a fluffy batter.
  • 3/4 cup Granulated Sugar this sweetens the cupcakes beautifully and adds structure.
  • 1 large Egg adds essential moisture and binding.
  • 1 large Egg Yolk adds essential moisture and binding.
  • 1 tsp Vanilla Extract enhances the rich flavor of chocolate and pumpkin.
  • 1/4 cup Whole Milk should be at room temperature to blend well.
  • 1/4 cup Sour Cream keeps the cupcakes moist.
  • 1/2 cup Canned Pumpkin Puree offers a warm pumpkin flavor.
  • 1 cup All-Purpose Flour provides structure.
  • 1/4 + 2 tbsp Black Cocoa Powder for a deep chocolate flavor.
  • 2 1/2 tsp Pumpkin Pie Spice infuses that quintessential fall flavor.
  • 1/2 tsp Baking Powder ensures your cupcakes rise perfectly.
  • 1/2 tsp Baking Soda ensures your cupcakes rise perfectly.
  • 1/4 tsp Salt balances sweetness and enhances all flavors.
For the Frosting
  • 4 oz Cream Cheese keep it cold for a creamy frosting.
  • 3 cups Powdered Sugar sweetens and creates structure for the frosting.
  • 1/2 cup Extra Canned Pumpkin Puree ensure it's properly dried.

Equipment

  • Oven
  • Mixing bowl
  • Electric mixer
  • Cupcake Pan
  • cupcake liners
  • sifter
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard cupcake pan with 12 cupcake liners.
  2. Cream together the softened unsalted butter and granulated sugar until fluffy and light in color.
  3. Add the egg, egg yolk, and vanilla extract; mix until pale and smooth.
  4. In the same bowl, add the whole milk, sour cream, and canned pumpkin puree; mix until smooth.
  5. In a separate bowl, sift together the all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
  6. Gradually add the sifted dry ingredients to the wet mixture, mixing gently until just combined.
  7. Divide the batter among the prepared liners, filling each about 3/4 full, and bake for 17 to 19 minutes.
  8. Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the frosting by drying canned pumpkin until it reduces, then beat cream cheese and butter until fluffy.
  10. Mix in the dried pumpkin and sifted powdered sugar until light and fluffy.
  11. Once cooled, pipe the cream cheese frosting onto each cupcake generously.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all wet ingredients are at room temperature and do not overmix the batter for the best texture.

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