Chocolate Pumpkin Cupcakes | Delicious Cozy Recipe

It was one of those chilly afternoons when I just needed something cozy and chocolatey. These chocolate pumpkin cupcakes felt perfect. The deep cocoa flavor with warm spices creates a soft, tender crumb that is exactly the kind of treat you want when the air turns crisp.

Why You’ll Love These Chocolate Pumpkin Cupcakes

These cupcakes are:

• Soft and moist thanks to pumpkin
• Rich and chocolatey with black cocoa
• Lightly spiced with warm pumpkin pie spice
• Quick and easy to prepare

They’re ideal for fall gatherings, quiet evenings, or just a little weekday baking.

Ingredients Overview

For the Cupcakes

• 1/4 cup unsalted butter, softened
  Adds richness
• 3/4 cup granulated sugar
  For sweetness
• 1 egg + 1 egg yolk, room temperature
  For structure and tenderness
• 1 tsp vanilla extract
  Warm aroma
• 1/4 cup whole milk, room temperature
  Smooth texture
• 1/4 cup sour cream, room temperature
  Extra moisture
• 1/2 cup canned pumpkin puree (Libby’s recommended)
  Essential pumpkin flavor
• 1 cup all-purpose flour, sifted
  Light crumb
• 1/4 cup + 2 tbsp black cocoa powder, sifted
  Deep, rich chocolate taste
• 2 1/2 tsp pumpkin pie spice
  Warm and fragrant
• 1/2 tsp baking powder
  Helps rise
• 1/2 tsp baking soda
  Extra lift
• 1/4 tsp salt
  Balances flavors

For the Pumpkin Cream Cheese Frosting

• 1/2 cup canned pumpkin puree, dried to 1/4 cup
  Important for thick frosting
• 1 cup unsalted butter, softened
  Creamy base
• 4 oz cold cream cheese
  Tangy richness
• 2 tsp pumpkin pie spice
  Warm spice
• 3 cups powdered sugar, sifted
  Smooth sweetness

How to Make Chocolate Pumpkin Cupcakes

Step 1: Prepare the Batter

Preheat oven to 350°F. Line cupcake pan with 12 liners.

Cream butter and sugar until fluffy, about 1-2 minutes.

Add egg, yolk, and vanilla. Mix until smooth and pale.

In a bowl, whisk milk, sour cream, and pumpkin puree together.

In another bowl, whisk flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt.

Add dry ingredients to wet ingredients. Stir gently until smooth.

Step 2: Bake and Cool

Divide batter evenly among cupcake liners.

Bake 17-19 minutes until a toothpick comes out clean.

Cool in pan 5 minutes, then transfer to wire rack to cool completely.

Step 3: Make the Frosting

Blot pumpkin puree with paper towels until reduced to 1/4 cup.

Beat softened butter until pale and fluffy, about 5-10 minutes.

Add cold cream cheese and beat until combined.

Mix in dried pumpkin and pumpkin pie spice.

Gradually add powdered sugar and beat until frosting is light and fluffy.

Step 4: Frost and Serve

Transfer frosting to piping bag.

Pipe onto cooled cupcakes.

Store leftovers in airtight container in fridge up to 3 days.

Let cupcakes come to room temperature before serving for the best frosting texture.

FAQs

Pro Tips for Success

• Always use room temperature dairy ingredients for a smooth batter.
• Dry pumpkin puree properly before adding to frosting.
• If frosting feels soft, chill briefly and rewhip before piping.

Chocolate Pumpkin Cupcakes Recipe Card

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More Such Recipes

If you love cozy bakes, try these next:

• Pumpkin Bars with Cream Cheese Frosting
• Pumpkin Chocolate Chip Muffins
• Easy Pumpkin Coffee Cake
• Pumpkin Cream Cheese Muffins

Conclusion

These chocolate pumpkin cupcakes are warm, rich, and simple to make. The perfect way to enjoy pumpkin season!

If you bake them, let me know! Comment or share your photos on:

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