Chocolate Pumpkin Cupcakes (Print-Friendly Version)
Soft chocolate and pumpkin cupcakes with warm spices and luscious cream cheese frosting, ideal for cozy fall treats.
# Ingredients:
→ Cupcake Batter
01 -
1/2 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
1 large egg, room temperature
04 -
1 large egg yolk, room temperature
05 -
1 teaspoon vanilla bean paste or vanilla extract
06 -
1/4 cup whole milk, room temperature
07 -
1/4 cup full-fat sour cream
08 -
1/2 cup canned pumpkin puree (Libby's recommended)
09 -
1 cup all-purpose flour
10 -
1/4 cup black cocoa powder
11 -
1 teaspoon pumpkin pie spice (blend of cinnamon, nutmeg, ginger, allspice)
12 -
1 teaspoon baking powder
13 -
1/2 teaspoon baking soda
14 -
1/2 teaspoon salt
→ Frosting
15 -
1/4 cup canned pumpkin puree, excess liquid blotted
16 -
1/4 cup unsalted butter, softened
17 -
4 oz cream cheese, cold
18 -
1/2 teaspoon pumpkin pie spice
19 -
1 to 1 1/2 cups powdered sugar, sifted
# Steps:
01 -
Using an electric mixer, beat the softened butter and granulated sugar together in a large bowl until the mixture is pale and fluffy, about 3-4 minutes.
02 -
Add the whole egg, egg yolk, and vanilla bean paste to the butter mixture, mixing for approximately one minute until smooth and light in color.
03 -
Stir in the whole milk, sour cream, and canned pumpkin puree until fully integrated with the butter and sugar mixture.
04 -
In a separate bowl, sift together the all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
05 -
Gently fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overmixing and ensure tender cupcakes.
06 -
Line a muffin pan with cupcake liners and evenly fill each with batter. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
07 -
Blot the canned pumpkin puree with paper towels to remove excess moisture until reduced by half. Beat softened butter until pale and fluffy, then add cold cream cheese and combine until smooth.
08 -
Add the dried pumpkin and pumpkin pie spice to the butter and cream cheese mixture, then gradually incorporate powdered sugar until the frosting reaches a light and fluffy consistency.
09 -
Transfer the frosting to a piping bag fitted with a chosen tip and pipe onto fully cooled cupcakes. Serve at room temperature for best texture.
# Notes & Tips:
01 -
Use canned pumpkin puree for consistent moisture and texture. Thoroughly blot pumpkin in frosting to prevent splitting. Store cupcakes in an airtight container in the refrigerator up to three days.