If you’re on the hunt for a fall-inspired treat that brings together rich chocolatey depths with the cozy warmth of pumpkin spice, you need these Chocolate Pumpkin Cupcakes in your life! Every bite is a celebration of flavors—ultra-moist, dark chocolate cupcakes get a seasonal twist with plush pumpkin purée and a creamy, spiced cream cheese topping. Whether you’re brewing an afternoon coffee or planning a holiday dessert table, these cupcakes don’t just show up; they steal the show.

Chocolate Pumpkin Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

These Chocolate Pumpkin Cupcakes build their irresistible flavor and texture from a handful of kitchen staples, plus a few stars that really make the recipe shine. Each ingredient plays a key role—so be generous and purposeful as you measure and mix!

Unsalted butter (softened): Brings richness and lift to both cupcakes and frosting—make sure it’s truly at room temperature!
Granulated white sugar: Sweetens the batter while keeping every crumb impossibly tender.
Egg + extra yolk (room temp): The yolks add extra moisture and structure for lush, bakery-style cupcakes.
Vanilla extract: Rounds out the chocolate and pumpkin flavors with a fragrant depth.
Whole milk (room temp): Provides moisture that helps the cupcakes bake up soft and plush.
Sour cream (room temp): The cupcake’s secret weapon—locks in moisture and a subtle tang that pairs so well with chocolate and pumpkin.
Canned pumpkin puree: The heart of this recipe—choose a thick, high-quality puree like Libby’s for best results.
All-purpose flour (sifted): Say yes to sifting for a uniformly soft and airy crumb!
Black cocoa powder (sifted): Gives these cupcakes their deep, dark, almost mysterious chocolate flavor and a beautiful hue.
Pumpkin pie spice: This blend turns up the autumn vibes with cinnamon, nutmeg, ginger, and cloves.
Baking powder & baking soda: These leaveners work together for a perfectly risen, fluffy cupcake every time.
Salt: Just enough to heighten the chocolate and balance the sweetness.
Extra dried pumpkin puree (for frosting): Removing excess moisture ensures your frosting is dreamily fluffy, not runny.
More unsalted butter (for frosting, softened): There’s truly no such thing as “too much butter” in a good frosting!
Cream cheese (cold): The cold temperature helps create a stability that’s ideal for piping and tasting.
Extra pumpkin pie spice: Adds that final aromatic punch to your frosting.
Powdered sugar (sifted): For that magical, snowy-smooth sweetness without any clumps.

How to Make Chocolate Pumpkin Cupcakes

Step 1: Prep Your Cupcake Pan and Oven

Begin this baking adventure by preheating your oven to 350°F (175°C). Line a standard cupcake pan with 12 liners; this helps guarantee a neat, easy release and cute little cakes every time.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed. Give it 1–2 minutes, until the mixture looks pale, fluffy, and almost mousse-like. This step is all about adding air so the cupcakes bake up light as a cloud.

Step 3: Add Eggs and Vanilla

Crack in one whole egg, the extra yolk, and pour in the vanilla extract. Mix for another full minute until the blend is pale and smooth. Room temperature eggs incorporate best, ensuring a consistent texture.

Step 4: Mix in Milk, Sour Cream, and Pumpkin

Pour in the milk and sour cream, then scoop in your first round of canned pumpkin puree. Blend until everything becomes a creamy, golden batter—don’t worry if it looks a little separated; the dry ingredients will bring it all together.

Step 5: Whisk Dry Ingredients

In a separate bowl, whisk together the sifted flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. Take a moment to appreciate the intoxicating aroma—this mixture is heading straight for flavor town.

Step 6: Combine Wet and Dry Ingredients

Gently add the dry ingredients to the wet mixture. Stir until just combined and smooth, scraping the sides as needed. Be careful not to overmix—this keeps your cupcakes tender.

Step 7: Fill the Liners and Bake

Divide the batter evenly among your prepared cupcake liners, filling each about 3/4 full for a perfect domed top. Slide into your hot oven and bake for 17–19 minutes. They’re done when a toothpick poked into the center comes out clean (with maybe a few moist crumbs).

Step 8: Cool Completely

Let the cupcakes sit in the pan for 5 minutes, then transfer them to a cooling rack. Let them cool completely before you start frosting—warm cakes will melt your beautiful topping!

Step 9: Make the Pumpkin Cream Cheese Frosting

First, measure out exactly 1/2 cup of pumpkin puree, spread it on a plate, and press it dry with several paper towels. You want to dry it down to 1/4 cup—this concentrated pumpkin packs the flavor without watering down the frosting. Set aside.

Step 10: Beat the Butter and Cream Cheese

In a medium bowl, whip the softened butter until extra pale and fluffy, about 5–10 minutes on high with an electric mixer. Add in the cold cream cheese and beat smoothly.

Step 11: Add Pumpkin and Pumpkin Pie Spice

Mix the now-dried pumpkin puree and a spoonful of pumpkin pie spice into the butter and cream cheese mixture, stirring until fully combined and fragrant.

Step 12: Add Powdered Sugar

Gradually add the sifted powdered sugar a cup at a time, beating in between additions until light, creamy, and dreamy. For the fluffiest results, beat on high for 1–2 minutes at the end.

Step 13: Frost the Cupcakes

Transfer your luscious pumpkin cream cheese frosting into a piping bag fitted with a decorative tip (Wilton 1M is a classic). Pipe a glorious swirl onto each cooled cupcake. Devour immediately—if you can resist, that is!

How to Serve Chocolate Pumpkin Cupcakes

Garnishes

When it comes to finishing these Chocolate Pumpkin Cupcakes, the little flourishes make all the difference. Sprinkle with extra pinches of pumpkin pie spice, grate a touch of dark chocolate on top, or decorate with mini chocolate chips or candied ginger for an extra pop of flavor and texture.

Side Dishes

Serve these cupcakes alongside a warm mug of chai or freshly brewed coffee to highlight their spiced dimension. For a casual gathering, they pair beautifully with a big bowl of autumn fruit salad or even a scoop of vanilla bean ice cream for an extra-indulgent treat.

Creative Ways to Present

For your next festive gathering, display these Chocolate Pumpkin Cupcakes on a tiered stand with tiny decorative pumpkins nestled in between. If you’re packing them for a picnic or bake sale, tuck each cupcake into its own parchment wrapper and tie with festive ribbon for an irresistible, grab-and-go delight.

Make Ahead and Storage

Storing Leftovers

If you (miraculously) have leftovers, store your Chocolate Pumpkin Cupcakes in an airtight container in the refrigerator. Thanks to the cream cheese frosting, chilling is a must—this keeps them tasting fresh and prevents the frosting from sliding.

Freezing

These cupcakes freeze beautifully! Simply place unfrosted cupcakes in a zipper bag or container and freeze for up to three months. You can also freeze individual frosted cupcakes—first freeze them on a tray until solid, then wrap gently in plastic and store in a container to prevent damage.

Reheating

For that just-baked softness, bring refrigerated or thawed cupcakes to room temperature before enjoying. If you like your Chocolate Pumpkin Cupcakes extra tender, pop unfrosted cakes in the microwave for 8–10 seconds—just enough to warm things up without melting the frosting!

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! Just be sure to drain and dry homemade pumpkin extremely well, as it tends to have higher water content than canned. Drying is key for both the batter and especially for the frosting.

What’s black cocoa powder, and can I substitute regular cocoa?

Black cocoa powder gives these Chocolate Pumpkin Cupcakes their signature rich, almost Oreo-like color and taste. If you can’t find it, you can use Dutch-processed cocoa, but the result will be a bit lighter in color and flavor.

Can I make this recipe gluten free?

Yes! Substitute your favorite 1-to-1 gluten free all-purpose flour blend in place of regular flour. Double-check all other ingredients for gluten, especially baking powder and pumpkin pie spice, just in case.

Do I really need to dry the pumpkin for the frosting?

Yes, don’t skip this step! If you add wet pumpkin puree to your frosting, it will split and become watery. Drying the pumpkin ensures your frosting is light, fluffy, and pipeable—the extra work is worth it!

Why does my frosting look runny?

This usually happens if the pumpkin wasn’t dried enough or if the butter/cream cheese is too soft. Chill the frosting for 10 minutes before piping, and don’t skip removing excess moisture from the pumpkin!

Final Thoughts

There’s a real magic in the harmony of chocolate and pumpkin, and these Chocolate Pumpkin Cupcakes prove it in every bite. They’re easy enough for a cozy baking afternoon, yet special enough to impress a crowd. I hope you grab a whisk, bake a batch, and share these cupcakes with your favorite people—they just might become an instant classic in your kitchen!