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These chocolate pumpkin cupcakes are my go to dessert when I want something that feels like autumn comfort in every bite. Rich cocoa and pumpkin join together to create cupcakes that are both moist and deeply flavorful. Each cupcake is topped with a creamy pumpkin spice frosting that is luscious and light making these treats perfect for any gathering or festive table. The secret is canned pumpkin for the cake and carefully whipped butter for a perfectly fluffy icing
After I baked these for a fall party they disappeared in minutes and requests for the recipe came pouring in. Now my family considers them a must for every seasonal get together
Ingredients
- Butter: softened for a creamy batter and light structure
- Granulated sugar: for sweetness and to create cupcake stability
- Egg and egg yolk: at room temperature for even blending and light cupcakes
- Vanilla: for a fuller sweet flavor use vanilla bean paste for more intensity if you can find it
- Milk: use whole for added richness and softness
- Sour cream: full fat for extra tenderness and depth
- Canned pumpkin puree: Libby's brand delivers the best texture and taste
- Flour: all purpose for a balanced crumb and reliable structure
- Black cocoa powder: for deep chocolate richness and signature color try to use the darkest you can find
- Baking powder and baking soda: reliable rising agents for fluffy cupcakes
- Pumpkin pie spice: cinnamon nutmeg ginger and allspice in the right mix to give warming autumn notes
- Salt: to enhance every flavor in the sponge
- Cream cheese: keep cold for smooth sturdy frosting
- Powdered sugar: for a silky and stable frosting
Step-by-Step Instructions
- Cream the Base:
- Cream butter and sugar together with an electric mixer on medium high speed until the mix is pale and fluffy about three to four minutes. This step builds the cupcake’s light texture and sweet flavor base
- Emulsify Liquids:
- Add the egg and egg yolk plus vanilla mix on medium until the blend looks glossy and lighter in color. This ensures a uniform batter and airy crumb
- Mix Pumpkin and Dairy:
- Stir in milk sour cream and canned pumpkin puree. These ingredients keep the cupcakes soft and flavorful
- Prepare and Add Dry Ingredients:
- In a separate bowl sift together flour black cocoa powder pumpkin pie spice baking powder baking soda and salt. Add this dry mix to the wet ingredients folding gently until just barely combined. Overmixing leads to dense cupcakes
- Bake the Cupcakes:
- Line a cupcake tin with liners fill each two thirds full and bake at your recipe temperature usually around 350 degrees Fahrenheit for 18 to 20 minutes. Let the cupcakes cool in the pan for five minutes before transferring to a rack to cool completely
- Prepare the Pumpkin Frosting:
- Spread canned pumpkin onto a plate and blot with paper towels until the volume is halved. In another bowl beat softened butter until extremely pale and fluffy about four minutes. Add cold cream cheese and beat until smooth. Mix in dried pumpkin and pumpkin pie spice then gradually add powdered sugar until the frosting is creamy and light
- Decorate:
- Spoon the frosting into a bag with your favorite tip and swirl onto completely cooled cupcakes. Garnish if you like with a dust of cinnamon or a few chopped nuts
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My favorite ingredient here is the black cocoa powder because it transforms simple chocolate into something deep and decadent. I always let my kids help with the frosting and they make wonderful unique designs on each cupcake
Storage Tips
Keep frosted cupcakes in an airtight container in the fridge for up to three days. To enjoy at their best let them come fully to room temperature before serving. Once baked and cooled you can freeze unfrosted cupcakes tightly wrapped for up to two months then thaw and frost as needed
Ingredient Substitutions
If you cannot find black cocoa powder use regular Dutch process cocoa powder for a milder chocolate flavor. For a dairy free and vegan option substitute butter with plant margarine and use a non dairy milk like coconut or almond. Always use canned pumpkin for frosting never homemade puree since it is usually too wet
Serving Suggestions
Chocolate pumpkin cupcakes fit perfectly on a fall dessert table for Halloween Thanksgiving or a cozy weekend. Pair them with chai tea spiced lattes or classic coffee. Add a little extra flair with cinnamon dust or chopped roasted nuts just before serving
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Cultural Context
Pumpkin and spice desserts are beloved classics in autumn especially in the US and Canada. The chocolate pumpkin combination is a modern twist that layers tradition with rich comforting flavor. It brings a new sense of indulgence to a seasonal favorite
Frequently Asked Questions About the Recipe
- → How long do these cupcakes stay fresh?
They stay fresh for up to three days when stored in an airtight container in the fridge. Allow them to come to room temperature before serving to soften the frosting and enhance flavor.
- → Can I use homemade pumpkin puree?
It's best to use canned pumpkin puree because it offers consistent moisture and texture. Homemade puree tends to hold too much liquid, which can affect both batter and frosting consistency.
- → Why did my frosting split?
Excess moisture in the pumpkin puree often causes frosting to split. Blot the puree carefully with paper towels to reduce liquid before mixing it in.
- → Can black cocoa powder be substituted?
Yes, regular or Dutch process cocoa powder can work, but black cocoa gives a richer chocolate flavor and deeper color, enhancing the final taste and appearance.
- → How can I make frosting extra fluffy?
Whip the butter until it is very pale and airy before adding cream cheese and pumpkin. This creates a light and smooth texture that holds well.
- → Are these suitable for gluten-free diets?
The cupcakes haven't been specifically tested with gluten-free flour, but a 1:1 gluten-free flour blend could be substituted with some adjustments to texture and baking time.