Chocolate Pumpkin Cupcakes Recipe | Easy Fall Dessert Idea

There’s something about the gentle aroma of pumpkin spice weaving through rich chocolate that just wraps you up in warmth and nostalgia. These Chocolate Pumpkin Cupcakes are your new favorite cozy treat—moist, chocolatey, and flavored with classic fall spices. Made from simple pantry staples and topped with fluffy pumpkin-cream-cheese frosting, they’re perfect for an afternoon with loved ones or a holiday treat—no fuss, all heart.

Ingredients You’ll Need

For the Cupcakes:

• ¼ cup (56 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• 1 tsp vanilla extract (alternately vanilla bean paste)
• ¼ cup (60 ml) whole milk, room temperature
• ¼ cup (62 g) sour cream, room temperature
• ½ cup (122 g) canned pumpkin puree
• 1 cup (125 g) all-purpose flour, sifted
• ¼ cup + 2 Tbsp (30 g) black cocoa powder, sifted
• 2½ tsp pumpkin pie spice
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

For the Pumpkin Cream Cheese Frosting:

• ½ cup (122 g) canned pumpkin puree, dried to ¼ cup (45 g) — see notes
• 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

Step-By-Step Instructions

1. Preheat your oven to 350 °F (175 °C). Line a 12-cup muffin tin with liners.
2. In a large bowl, cream together butter and sugar until light and fluffy—about 1–2 minutes.
3. Add egg, yolk, and vanilla, mixing until the batter turns pale and silky—about 1 minute.
4. Stir in milk, sour cream, and pumpkin puree until everything is beautifully combined.
5. In another bowl, whisk together flour, black cocoa, pumpkin pie spice, baking powder, baking soda, and salt.
6. Fold the dry ingredients into the wet until just mixed—no streaks, but be gentle.
7. Divide batter among liners, filling each about ¾ full. Bake for 17–19 minutes, or until a toothpick inserted comes out clean with moist crumbs.
8. Let cupcakes rest in the tin for 5 minutes, then transfer to a wire rack to cool fully before frosting.
9. For the frosting, take ½ cup pumpkin puree and spread it on a plate. Dab with paper towels until it reduces to ¼ cup—this avoids watery frosting.
10. Whip the softened butter until pale and airy—5–10 minutes with an electric mixer.
11. Add cold cream cheese, then the dried pumpkin and spices—mix until smooth.
12. Gradually add powdered sugar, mixing until frosting becomes light and fluffy—about 1–2 minutes.
13. Fit a piping bag with your favorite tip and frost cooled cupcakes generously.
14. Serve and delight in the cozy magic.

Helpful Notes & Tips

• Room-temperature ingredients yield the best texture—cold or hot can make cupcakes dense or gummy.
• Drying pumpkin puree is essential for frosting stability—too much liquid leads to splitting or runny frosting.
• Frosting too soft? Chill for 10–15 minutes, then whip again before piping.
• Storage: Keep in an airtight container in the fridge for up to 3 days; let come to room temp before enjoying.

Recipe Variations

1. Gluten-Free: Substitute the flour with a 1:1 GF blend—results may vary, so report back!
2. Lighter Option: Use Greek yogurt in place of sour cream for a tangy, lighter crumb.
3. Spice Twist: Increase warm spice vibes with a pinch of clove or cardamom in both batter and frosting.

Serving Suggestions

These cupcakes are happiest with a dollop of extra frosting and a dusting of cinnamon or cocoa. Pair them with a steaming mug of spiced latte, chai, or rich hot chocolate. If you’re celebrating, scatter autumnal decorations—mini pumpkins, a drizzle of caramel, or a cozy throw nearby!

Recipe Info

Conclusion

There’s nothing sweeter than pulling a batch of these from the oven and sharing them with family or friends. Rich yet tender, sweet yet spiced—they’re a little bite of fall sunshine. Enjoy them fresh, savor the warmth, and let little moments around these cupcakes become everyday treasures.