Delicious Chocolate Pumpkin Cupcakes - Perfect Dessert Recipe for Fall, Autumn, and Halloween

When it comes to Autumn Baked Goods Recipes, there’s one treat that totally steals the spotlight—Chocolate Pumpkin cupcakes. Imagine biting into a super moist, ultra-chocolatey cupcake that’s bursting with warm pumpkin spice. Sounds dreamy, right? Well, these little beauties are exactly that—rich, decadent, and full of cozy fall vibes.

The secret? Pumpkin. Not only does it keep the crumb incredibly soft and moist, but when paired with black cocoa powder, you get that deep, almost brownie-like chocolate flavor that makes these perfect for Fall Desserts Chocolate lovers. Plus, the pumpkin spice cream cheese frosting? Next level. I mean, we’re talking tangy, creamy, and perfectly spiced—basically a fall hug in frosting form.

And let’s be real—these aren’t just cupcakes. They’re Halloween Cupcakes Recipes material, perfect for parties, dessert tables, or just because you feel like celebrating October with something sweet. The pumpkin and chocolate combo is so good, you might find yourself wondering, “Why didn’t I try Pumpkin Chocolate Desserts sooner?”

Oh, and here’s the kicker: you can totally turn these into Pumpkin Chocolate Chip Cupcakes Easy style by tossing in a handful of chocolate chips into the batter. More chocolate? Always a good idea. Want to impress? Go for Pumpkin Filled Cupcakes by adding a little surprise in the middle—instant upgrade.

Whether you’re after Halloween Flavored Cupcakes or simply The Best Pumpkin Cupcakes you’ve ever had, this recipe has you covered. They’re moist, they’re rich, they scream fall, and they’ll disappear faster than you can say “save me one.” So preheat that oven, grab your spices, and get ready to bake a batch of cupcakes that are pure seasonal magic.

Because IMO, the only thing better than pumpkin spice is pumpkin spice… with chocolate.

Delicious Chocolate Pumpkin Cupcakes - Perfect Dessert Recipe for Fall, Autumn, and Halloween

Yield: 12 cupcakes | Prep Time: 30 minutes | Cook Time: 18 minutes | Total Time: 48 minutes
Author: Aleda | Category: Dessert

Ingredients

Cupcakes

• 1/4 cup (56 g) unsalted butter, softened
• 3/4 cup (150 g) white granulated sugar
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup (60 ml) whole milk, room temperature
• 1/4 cup (62 g) sour cream, room temperature
• 1/2 cup (122 g) canned pumpkin puree (Libby’s)
• 1 cup (125 g) all-purpose flour, sifted
• 1/4 cup + 2 tablespoons (30 g) black cocoa powder, sifted
• 2 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Frosting

• 1/2 cup (122 g) canned pumpkin puree, reduced to 1/4 cup (45 g) after drying
• 1 cup (224 g) unsalted butter, softened
• 4 oz (113 g) cream cheese, cold
• 2 teaspoons pumpkin pie spice
• 3 cups (390 g) powdered sugar, sifted

Instructions

Make the Cupcakes

1. Preheat oven to 350°F (175°C). Line a standard cupcake tray with 12 paper liners.
2. In a large bowl, beat softened butter and sugar together until light and creamy (about 1–2 minutes).
3. Mix in the egg, egg yolk, and vanilla until pale and smooth (about 1 minute).
4. Stir in the milk, sour cream, and pumpkin puree until fully blended.
5. In a separate bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
6. Add dry ingredients to wet ingredients and mix until just smooth.
7. Divide batter evenly between liners, filling each about 3/4 full.
8. Bake 17–19 minutes or until a toothpick inserted into the center comes out clean.
9. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

1. Spread pumpkin puree on a plate and blot with paper towels until it measures 1/4 cup (45 g) and is very dry.
2. Beat softened butter in a medium bowl on high speed until pale and fluffy (5–10 minutes).
3. Mix in cold cream cheese until combined.
4. Add dried pumpkin and pumpkin pie spice; mix well.
5. Gradually add powdered sugar, beating until frosting is light and airy (1–2 minutes).

Assemble

1. Spoon frosting into a piping bag fitted with a decorative tip (Wilton 1M works great).
2. Pipe swirls onto completely cooled cupcakes.
3. Enjoy immediately or store in an airtight container in the fridge for up to 3 days.

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