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These chocolate pumpkin cupcakes blend rich cocoa and autumn spices with creamy pumpkin for a treat that feels both decadent and familiar. You get the deep flavors of black cocoa and pumpkin pie spice in every bite plus an ultra-lush pumpkin cream cheese frosting that nails the balance of tangy and sweet.
My family fell in love with these on the first batch and now it is the official fall birthday cupcake. Kids especially love licking the extra frosting straight from the bowl and the crumb stays super moist for days.
Ingredients
- Unsalted butter: adds richness and helps with a soft crumb select European style if you can for best flavor
- Granulated white sugar: brings balanced sweetness use fine grain so it dissolves easily
- Egg and egg yolk: give structure and prevent dense cupcakes go for large eggs at room temp
- Vanilla: heightens all the flavors use pure extract
- Whole milk: makes the cupcakes tender and moist room temp is key
- Sour cream: helps with tang and super moist crumb go full fat for best results
- Canned pumpkin puree: gives real pumpkin depth use Libbys for thick texture
- All purpose flour: forms the sturdy base be sure to sift well for a light sponge
- Black cocoa powder: provides deep chocolate taste look for Dutch processed variety
- Pumpkin pie spice: makes the cupcakes taste like fall check freshness for maximum fragrance
- Baking powder and baking soda: work together for fluffy rise always check dates for active leavening
- Salt: balances sweetness and brings out all flavors use fine sea salt
- Cream cheese: gives the frosting its classic tang and stability keep it cold from the fridge
- Powdered sugar: creates a velvety frosting sift for best results
Instructions
- Prep and Line the Pan:
- Preheat oven to three hundred fifty degrees. Line a standard cupcake pan with twelve cupcake liners. This keeps cupcakes from sticking and helps them bake evenly.
- Cream Butter and Sugar:
- In a large bowl using an electric mixer beat softened unsalted butter with the granulated sugar for about one to two minutes. The mixture should become pale and fluffy which gives the cupcakes a tender crumb.
- Add Wet Ingredients:
- Beat in the egg egg yolk and vanilla until the batter becomes pale and homogenous about one minute. This step ensures a uniform texture.
- Mix in Dairy and Pumpkin:
- Add the whole milk sour cream and pumpkin puree. The mixture might look a little curdled at first but keep going. By room temperature dairy and pumpkin mix much more smoothly and keep the cupcakes moist.
- Combine Dry Ingredients:
- In a small bowl whisk together all purpose flour sifted black cocoa powder pumpkin pie spice baking powder baking soda and salt. Sifting is important for an even and light cupcake crumb.
- Combine Wet and Dry Mixtures:
- Add the dry ingredients into the wet mixture. Mix just until smooth so you do not overwork the batter and avoid dense cupcakes.
- Fill and Bake:
- Divide the batter equally into the cupcake liners filling each about three quarters full. This leaves enough space for them to rise without overflowing. Bake for seventeen to nineteen minutes and check using a toothpick which should come out clean from the center.
- Cool Completely:
- Let cupcakes cool in the pan for five minutes then transfer to a wire rack to cool fully. This prevents soggy bottoms while keeping a soft crumb.
- Make the Pumpkin Cream Cheese Frosting:
- Spread measured pumpkin puree on a plate and gently press with paper towels to absorb excess moisture until it reduces to one quarter cup. This keeps the frosting thick and prevents splitting. Beat softened butter until pale and fluffy five to ten minutes. This step ensures an ultra silky finish. Mix in cold cream cheese until smooth for that classic tang. Add dried pumpkin and pumpkin pie spice blending completely. Gradually beat in sifted powdered sugar one cup at a time until the frosting becomes fluffy and light about one or two minutes.
- Frost Once Cupcakes Are Cool:
- Once cupcakes are cool top generously with the pumpkin cream cheese frosting swirling with a knife or piping bag as you like.
Pumpkin puree is honestly my secret weapon in baking and frosting. I love how it gives both a beautiful vibrant color and extra moisture that makes every bite just a little more special. There is nothing like the aroma in my kitchen when these are in the oven on a rainy afternoon with my boys peeking in to see if they are cool enough to eat yet.
Storage Tips
These cupcakes store beautifully in an airtight container at room temperature for a day or in the fridge for up to one week. If you live in a humid climate refrigerating is best for the frosting to stay firm but just let them come to room temperature before serving for the best texture.
Ingredient Substitutions
If you cannot find black cocoa powder Dutch processed cocoa works well and still gives a gorgeous color. For an extra tang swap Greek yogurt for sour cream. Non dairy milks like oat or almond can be used in a pinch though they slightly change the crumb.
Serving Suggestions
Serve these with a mug of chai or black coffee for ultimate fall vibes. If you are making them for a party try topping with chocolate curls or candied pumpkin seeds for crunch and extra flair.
Cultural Roots
Pumpkin baking is a beloved fall ritual in North America with roots in both Indigenous and colonial traditions. Spiced cakes like this bring warmth as the days get shorter and crispier.
Seasonal Adaptations
Use homemade roasted pumpkin puree for richer flavor in autumn. Swap pumpkin pie spice for gingerbread spice in winter. Top finished cupcakes with sugared cranberries in December.
Success Stories
A good friend told me she brought these to her Thanksgiving table and they were the first dessert gone. Another reader wrote that her daughter requested these for her autumn birthday every year since discovering the recipe.
Freezer Meal Conversion
These cupcakes freeze well. Just wrap unfrosted cupcakes in plastic and store in a freezer bag for up to two months. Thaw at room temp and frost fresh for best results.
Make a double batch if you have a crowd—these cupcakes disappear fast. Happy fall baking!
Common Recipe Questions
- → How do I ensure moist and tender cupcakes?
Mixing sour cream and pumpkin puree into the batter ensures extra moisture and a soft texture.
- → Why dry the pumpkin puree for the frosting?
Removing excess moisture prevents the frosting from splitting, resulting in a creamy, stable texture.
- → What kind of cocoa powder should I use?
Black cocoa powder lends a deep color and rich flavor, but Dutch-process works well as a substitute.
- → Can I make the cupcakes ahead of time?
Yes, store cooled cupcakes in an airtight container for up to two days before frosting and serving.
- → How should I store frosted cupcakes?
Refrigerate frosted cupcakes due to the cream cheese, bringing to room temperature before enjoying.