Name: Chocolate Pumpkin Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 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

These Chocolate Pumpkin Cupcakes are moist, rich, and full of deep chocolate flavor with a cozy pumpkin spice twist. I love how the pumpkin makes the cupcakes tender while the black cocoa adds an extra dark chocolate intensity. The pumpkin cream cheese frosting is silky, spiced, and perfectly balanced, making every bite taste like autumn indulgence.

Why You’ll Love This Recipe

I like this recipe because it combines two of my favorite flavors—pumpkin and chocolate—into one decadent treat. The cupcakes have a soft, melt-in-your-mouth texture, and the frosting adds just the right amount of creaminess and spice. I also love that these cupcakes feel festive for fall gatherings but are easy enough to make anytime I want something special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Chocolate Pumpkin 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 Pumpkin Cream Cheese 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

Directions

I preheat the oven to 350°F (175°C) and line a cupcake pan with 12 liners.
In a mixing bowl, I cream the butter and sugar together until light and fluffy. I add the egg, egg yolk, and vanilla, mixing until smooth.
I whisk in the milk, sour cream, and pumpkin puree until just combined.
In another bowl, I sift together the flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
I slowly add the dry ingredients into the wet mixture, stirring until just combined without overmixing.
I divide the batter evenly into the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted comes out clean. I let them cool completely before frosting.
For the frosting, I dry the pumpkin puree by spreading it on paper towels to remove excess moisture, then I beat it with butter, cream cheese, and pumpkin pie spice until smooth and creamy.
I pipe or spread the frosting onto the cooled cupcakes and enjoy.

Servings and Timing

This recipe makes about 12 cupcakes. It takes around 20 minutes to prepare, 20 minutes to bake, and another 20 minutes for cooling and frosting, totaling about 1 hour.

Variations

I sometimes add mini chocolate chips to the batter for extra chocolatey bites. For a different twist, I swirl a little caramel sauce into the frosting. If I want a lighter option, I reduce the cocoa and increase the pumpkin puree slightly for a softer flavor. I also enjoy sprinkling crushed pecans or a dusting of cocoa powder on top for decoration.

Storage/Reheating

I store the cupcakes in an airtight container in the refrigerator for up to 4 days. To enjoy them at their best, I let them sit at room temperature for about 20 minutes before serving. If I want to freeze them, I wrap the unfrosted cupcakes tightly and store for up to 2 months, then frost after thawing.

FAQs

Can I make these ahead of time?

Yes, I like baking the cupcakes a day in advance and frosting them the next day.

Do I have to use black cocoa powder?

No, I can use regular unsweetened cocoa, but the flavor will be lighter.

Why do I need to dry the pumpkin puree for the frosting?

I dry it to remove excess water, which helps the frosting stay thick and creamy instead of runny.

Can I double the recipe?

Yes, I’ve doubled it successfully to make 24 cupcakes.

Can I make these into mini cupcakes?

Yes, I bake them in a mini muffin pan for 10–12 minutes.

What kind of cream cheese works best?

I always use full-fat cream cheese for the richest texture.

Can I freeze the frosted cupcakes?

I prefer freezing them unfrosted, but if I do freeze them frosted, I let them thaw in the fridge overnight.

Can I add coffee to the batter?

Yes, I sometimes replace a tablespoon of milk with brewed coffee to enhance the chocolate flavor.

Do these cupcakes taste more like pumpkin or chocolate?

They have a strong chocolate base with a warm pumpkin spice undertone.

Can I pipe fancy designs with the frosting?

Yes, the frosting holds its shape well when piped with a star or round tip.

Conclusion

These Chocolate Pumpkin Cupcakes are one of my go-to fall desserts because they balance the richness of chocolate with the warmth of pumpkin spice perfectly. I love how the creamy, spiced frosting complements the moist cupcakes, making them a festive treat for any autumn occasion. Whether I serve them at a gathering or just bake them for myself, they always feel like a little seasonal indulgence.