Chocolate Pumpkin Cupcakes

Chocolate Pumpkin Cupcakes are a delightful fusion of rich chocolate and warm pumpkin spice, making them perfect for any autumn gathering. These cupcakes are not only super moist but also topped with a creamy pumpkin spice cream cheese frosting that takes their flavor to the next level. Whether for Halloween, Thanksgiving, or a cozy family dessert night, these Chocolate Pumpkin Cupcakes will impress everyone at the table.

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Why You’ll Love This Recipe

• Irresistible Flavor: The combination of chocolate and pumpkin spice creates a unique taste that is both comforting and delicious.
• Easy to Prepare: With simple ingredients and straightforward steps, even beginner bakers can whip up these treats with ease.
• Versatile Treat: Perfect for any occasion, from casual get-togethers to festive celebrations like Halloween and Thanksgiving.
• Moist and Decadent: These cupcakes stay moist thanks to the addition of sour cream and pumpkin puree, ensuring every bite is luscious.
• Beautiful Presentation: Topped with creamy frosting, they look as good as they taste, making them ideal for parties.

Tools and Preparation

To create perfect Chocolate Pumpkin Cupcakes, having the right tools is essential. Here’s what you’ll need for this recipe:

Essential Tools and Equipment

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Muffin tin
• Cupcake liners

Importance of Each Tool

• Stand mixer or hand mixer: A mixer helps achieve the light and fluffy texture in your batter effortlessly.
• Muffin tin: This ensures even baking and shapes your cupcakes perfectly.
• Spatula: Ideal for folding in ingredients gently without overmixing.

Ingredients

Chocolate pumpkin cupcakes are moist, super chocolatey and full of pumpkin spice flavor. They’re topped with pumpkin spice cream cheese frosting for the ultimate fall treat!

For the 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
• 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 Frosting

• 1/2 cup (122 g) canned pumpkin puree dried to 1/4 cup (45 g) (see recipe for explanation) (Libby’s canned pumpkin)
• 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

How to Make Chocolate Pumpkin Cupcakes

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Step 2: Cream Butter and Sugar

In a mixing bowl, combine the softened butter and granulated sugar. Use a stand mixer or hand mixer to beat until fluffy.

Step 3: Add Eggs and Vanilla

Add in the egg, egg yolk, and vanilla extract. Mix until well combined.

Step 4: Mix Wet Ingredients

In another bowl, whisk together whole milk, sour cream, and canned pumpkin puree until smooth.

Step 5: Combine Dry Ingredients

In yet another bowl, sift together all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.

Step 6: Combine Mixtures

Slowly add the dry ingredients to the wet mixture. Stir gently until just combined; avoid overmixing.

Step 7: Fill Muffin Tin

Spoon the batter into each cupcake liner. Fill them about two-thirds full.

Step 8: Bake

Bake in the preheated oven for about 18 minutes or until a toothpick inserted in the center comes out clean.

Step 9: Cool

Allow the cupcakes to cool completely on a wire rack before frosting.

Step 10: Make Frosting

For the frosting, beat together softened butter and cream cheese in a bowl until creamy. Add dried pumpkin puree and pumpkin pie spice followed by powdered sugar gradually until smooth.

Step 11: Frost Cupcakes

Once cooled, frost each cupcake generously with your delicious cream cheese frosting. Enjoy your Chocolate Pumpkin Cupcakes!

How to Serve Chocolate Pumpkin Cupcakes

These chocolate pumpkin cupcakes are perfect for various occasions, from Halloween parties to cozy fall gatherings. Their rich flavor and festive appearance make them a delightful treat that everyone will love.

For a Festive Fall Gathering

• Pair with warm apple cider for a comforting autumn experience.
• Serve on a decorative platter adorned with fall leaves for a seasonal touch.

At Halloween Parties

• Top with spooky decorations like candy eyes or edible glitter.
• Present alongside themed treats, like ghost-shaped cookies or pumpkin pie.

As an Afternoon Snack

• Accompany with a cup of chai tea for a cozy afternoon pick-me-up.
• Offer with vanilla ice cream on the side for an indulgent dessert option.

For Birthday Celebrations

• Create a cupcake tower for an eye-catching centerpiece.
• Customize with colorful sprinkles and themed toppers to match the party’s theme.

After Dinner Treats

• Serve with coffee or espresso to enhance the chocolate flavors.
• Garnish with whipped cream and extra pumpkin spice for an elegant finish.

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How to Perfect Chocolate Pumpkin Cupcakes

Perfecting your chocolate pumpkin cupcakes takes just a few simple steps. Following these tips can help ensure they come out moist and delicious every time.

• Use room temperature ingredients: Allow your eggs, milk, and sour cream to reach room temperature for better mixing.
• Sift your dry ingredients: This helps prevent clumps and ensures even distribution of cocoa powder and spices.
• Don’t overmix the batter: Mix until just combined to keep your cupcakes light and fluffy.
• Check for doneness: Use a toothpick inserted into the center; it should come out clean when they’re ready.
• Cool completely before frosting: Let cupcakes cool on a wire rack before applying frosting to prevent melting.

Best Side Dishes for Chocolate Pumpkin Cupcakes

Chocolate pumpkin cupcakes can be complemented by various side dishes that elevate the overall dessert experience. Here are some great pairings:

1. Spiced Whipped Cream: A dollop of whipped cream infused with cinnamon adds richness.
2. Caramel Sauce: Drizzling caramel sauce enhances sweetness and complements the chocolate flavor beautifully.
3. Apple Crisp: The crunchy texture contrasts nicely with the softness of the cupcakes.
4. Pumpkin Pie: Keep it seasonal by serving traditional pumpkin pie alongside these cupcakes.
5. Cheese Board: Include sharp cheeses that balance the sweetness of the cupcakes.
6. Chai Tea Latte: The warm spices in chai tea create a comforting pairing perfect for fall.

Common Mistakes to Avoid

Avoiding common mistakes can make your chocolate pumpkin cupcakes even better. Here are some pitfalls to watch out for:

• Using Cold Ingredients: Starting with cold eggs and milk can affect the batter’s texture. Let them sit at room temperature for best results.
• Overmixing the Batter: Overmixing can lead to dense cupcakes. Mix until just combined for a light and fluffy texture.
• Measuring Flour Incorrectly: Scooping flour directly from the bag can lead to too much flour. Use a spoon to fill the measuring cup and level it off.
• Not Sifting Cocoa Powder: Cocoa powder tends to clump. Sift it before adding to ensure a smooth batter.
• Skipping the Cooling Time: Frosting warm cupcakes can cause it to melt. Allow the cupcakes to cool completely before frosting.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container to keep them fresh.
• Chocolate pumpkin cupcakes will last up to 5 days in the refrigerator.

Freezing Chocolate Pumpkin Cupcakes

• Wrap each cupcake individually in plastic wrap before placing them in a freezer-safe bag.
• They can be frozen for up to 3 months without losing flavor.

Reheating Chocolate Pumpkin Cupcakes

• Oven: Preheat the oven to 350°F (175°C). Place cupcakes on a baking sheet and warm for about 5-10 minutes.
• Microwave: Heat one cupcake at a time on a microwave-safe plate for about 10-15 seconds until warmed through.
• Stovetop: Place a cupcake in a pan over low heat, cover, and heat for about 5 minutes until warmed.

Frequently Asked Questions

Here are some common questions about chocolate pumpkin cupcakes that might help you.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree if it’s well-cooked and drained.

How do I make these cupcakes gluten-free?

You can substitute all-purpose flour with a gluten-free blend for delicious results.

What is the best way to store leftover cupcakes?

Store them in an airtight container at room temperature for up to 5 days or refrigerate them.

Can I make the frosting ahead of time?

Absolutely! You can prepare the frosting up to three days in advance and store it in the fridge.

Are chocolate pumpkin cupcakes suitable for Halloween?

Definitely! These festive treats are perfect for Halloween celebrations and autumn gatherings.

Final Thoughts

Chocolate pumpkin cupcakes are not only delightful but also versatile. You can easily customize them by adding nuts or chocolate chips. Try this recipe today and enjoy these cozy treats that capture the essence of fall!

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Chocolate Pumpkin Cupcakes

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• Author: Tia
• Total Time: 38 minutes
• Yield: Approximately 12 cupcakes 1x

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Description

Indulge in the warmth of fall with these Chocolate Pumpkin Cupcakes, a delightful blend of rich chocolate and cozy pumpkin spice. Each cupcake is ultra-moist, thanks to the addition of sour cream and pumpkin puree, and is crowned with a luscious pumpkin spice cream cheese frosting. Ideal for Halloween gatherings, Thanksgiving feasts, or simply as a comforting dessert at home, these cupcakes are sure to impress anyone lucky enough to enjoy them. Easy to prepare, they boast irresistible flavors that capture the essence of autumn. Bake a batch today and celebrate the season with every delicious bite!

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Ingredients

Scale 1x2x3x

• 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
• 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
• 1/2 cup (122 g) canned pumpkin puree dried to 1/4 cup (45 g)
• 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

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Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, cream softened butter and sugar until fluffy.
3. Mix in eggs and vanilla until well combined.
4. In another bowl, whisk together milk, sour cream, and pumpkin puree.
5. Sift together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl.
6. Gradually add dry ingredients to wet ingredients; mix gently until just combined.
7. Fill cupcake liners two-thirds full with batter.
8. Bake for 18 minutes or until a toothpick comes out clean; cool completely on a wire rack before frosting.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake (70g)
• Calories: 280
• Sugar: 22g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg