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Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting Recipe

★★★★★

4.7 from 82 reviews
  • Author: anna
  • Total Time: 38 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

These moist and delicious chocolate pumpkin cupcakes combine rich cocoa flavor with the warming spices of pumpkin pie spice, making them a perfect treat for fall or any occasion. Topped with a creamy pumpkin cream cheese frosting, these cupcakes are sure to impress with their balance of chocolate and autumn flavors.

Ingredients

Scale

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 extract
  • 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 drying instructions)
  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a standard cupcake pan with 12 cupcake liners.
  2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer for 1-2 minutes until light and fluffy.
  3. Add Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla extract until the mixture is pale in color and smooth, about 1 minute.
  4. Incorporate Wet Ingredients: Add the milk, sour cream, and pumpkin puree to the mixture, blending until fully combined.
  5. Mix Dry Ingredients: In a separate small bowl, whisk together sifted all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients and mix until the batter is smooth and homogeneous.
  7. Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about 3/4 full to allow space for rising.
  8. Bake Cupcakes: Bake for 17-19 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  10. Prepare Pumpkin for Frosting: Measure 1/2 cup (122 g) canned pumpkin puree on a plate. Dab with paper towels to remove excess moisture until it reduces to 1/4 cup (45 g) to prevent frosting from splitting. This drying process usually requires about 5 paper towels.
  11. Beat Butter: In a medium bowl, beat the softened butter on high speed with an electric mixer for 5-10 minutes until pale and fluffy.
  12. Add Cream Cheese: Add the cold cream cheese and mix until fully combined and smooth.
  13. Add Pumpkin and Spice: Incorporate the dried pumpkin puree and pumpkin pie spice into the frosting mixture and blend well.
  14. Add Powdered Sugar: Gradually add the sifted powdered sugar one cup at a time, mixing on low speed until combined, then increase speed and beat until the frosting is light and fluffy, about 1-2 minutes.
  15. Pipe Frosting: Transfer the frosting into a piping bag fitted with a decorative tip, such as a Wilton 1M.
  16. Frost Cupcakes: When cupcakes are completely cooled, pipe a generous amount of frosting onto each cupcake.
  17. Serve and Store: Serve immediately, or store leftover cupcakes in an airtight container in the refrigerator for up to three days.

Notes

  • Drying the pumpkin puree for the frosting is essential to prevent the frosting from splitting; do not skip this step.
  • Use room temperature ingredients for the cupcake batter to ensure better mixing and texture.
  • Black cocoa powder gives these cupcakes a rich, intense chocolate flavor and dark color.
  • Store cupcakes in the fridge because of the cream cheese frosting; bring to room temperature before serving for best texture.
  • These cupcakes can be frozen without frosting for up to 2 months; thaw and frost before serving.
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate pumpkin cupcakes, pumpkin cupcakes, pumpkin dessert, cream cheese frosting, fall dessert, holiday cupcakes, moist chocolate cupcakes

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Find it online: https://recipiana.com/chocolate-pumpkin-cupcakes-with-pumpkin-cream-cheese-frosting-recipe/