Chocolate Pumpkin Cupcakes

Chocolate Pumpkin Cupcakes are a delightful fusion of rich chocolate and warm pumpkin spice flavors. Perfect for fall gatherings, Halloween parties, or just a cozy afternoon treat, these cupcakes offer a moist texture and a creamy frosting that will leave everyone wanting more. The combination of chocolate and pumpkin makes them unique, ensuring they stand out on any dessert table.

Why You’ll Love This Recipe

• Moist and Flavorful: These cupcakes are incredibly moist thanks to the pumpkin puree, making each bite rich and satisfying.
• Perfect for Fall: With the addition of pumpkin pie spice, these treats capture the essence of autumn in every bite.
• Easy to Make: This recipe is straightforward, allowing even novice bakers to impress their friends and family with delicious results.
• Versatile Frosting Options: While we recommend pumpkin spice cream cheese frosting, feel free to experiment with different toppings to suit your taste.
• Ideal for Any Occasion: Whether it’s a holiday party or a casual get-together, chocolate pumpkin cupcakes are sure to please all ages.

Tools and Preparation

To create your delicious chocolate pumpkin cupcakes, you’ll need a few essential tools. Having the right equipment makes the baking process smoother and ensures great results.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Measuring cups
• Measuring spoons
• Muffin tin
• Cupcake liners

Importance of Each Tool

• Electric mixer: This tool helps achieve a light and fluffy batter quickly, ensuring even mixing of ingredients.
• Muffin tin: A non-stick muffin tin is crucial for easy release of your cupcakes once baked.
• Cupcake liners: These not only prevent sticking but also make cleanup easier and add an attractive touch to your presentation.

Ingredients

Chocolate pumpkin cupcakes are moist, super chocolatey and full of pumpkin spice flavor. They’re topped with pumpkin spice cream cheese frosting for the ultimate fall treat!

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
• 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 Frosting

• 1/2 cup (122 g) canned pumpkin puree dried to 1/4 cup (45 g) (see recipe for explanation) (Libby’s canned pumpkin)
• 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

How to Make Chocolate Pumpkin Cupcakes

Step 1: Prepare Your Oven and Muffin Tin

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for the batter.

Step 2: Mix Wet Ingredients

In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. Add in the egg, egg yolk, vanilla extract, milk, sour cream, and canned pumpkin puree. Mix until well combined.

Step 3: Combine Dry Ingredients

In another bowl, whisk together the sifted all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt until evenly mixed.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture. Stir gently until just combined—avoid overmixing for tender cupcakes.

Step 5: Bake Your Cupcakes

Divide the batter evenly among the prepared muffin cups. Bake in the preheated oven for about 18 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Prepare Frosting While Cupcakes Cool

While your cupcakes cool down completely on a wire rack, prepare the frosting by beating together softened butter, cold cream cheese, dried pumpkin puree, and pumpkin pie spice. Gradually incorporate powdered sugar until you reach your desired consistency.

Step 7: Frost Your Cupcakes

Once cooled, generously frost each cupcake with your delicious cream cheese frosting. Enjoy your delightful chocolate pumpkin cupcakes!

How to Serve Chocolate Pumpkin Cupcakes

Chocolate pumpkin cupcakes are a delightful treat that can be enjoyed in various ways. Here are some creative serving suggestions to enhance your experience.

With Whipped Cream

• Top each cupcake with a dollop of freshly whipped cream for added richness and a light texture.

Ice Cream Pairing

• Serve alongside a scoop of vanilla ice cream for a delicious contrast to the chocolate pumpkin flavor.

Drizzled with Caramel

• Drizzle warm caramel sauce over the cupcakes for a sweet and sticky finish that complements the spices.

Festive Garnish

• Add a sprinkle of crushed nuts or chocolate shavings for an extra crunch and visual appeal.

On a Dessert Platter

• Arrange the cupcakes on a decorative platter with seasonal fruits like apples and pears for a beautiful autumn display.

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How to Perfect Chocolate Pumpkin Cupcakes

To make sure your chocolate pumpkin cupcakes turn out perfectly, consider these helpful tips.

• Use room temperature ingredients – This helps the batter mix more evenly, resulting in fluffier cupcakes.
• Sift dry ingredients – Sifting flour and cocoa powder prevents clumps and ensures even distribution in the batter.
• Don’t overmix – Mix just until combined to keep your cupcakes tender and moist.
• Check doneness carefully – Insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
• Cool completely before frosting – Allow your cupcakes to cool fully to prevent melting the frosting when applied.
• Experiment with toppings – Feel free to try different toppings like crushed cookies or sprinkles for added fun!

Best Side Dishes for Chocolate Pumpkin Cupcakes

Pairing side dishes with chocolate pumpkin cupcakes can elevate your dessert experience. Here are some fantastic options.

1. Cinnamon Sugar Donuts – These warm, fluffy donuts enhance the fall flavors and provide a delightful contrast.
2. Spiced Apple Cider – A warm cup of spiced apple cider complements the spices in the cupcakes beautifully.
3. Pumpkin Soup – A creamy pumpkin soup serves as a savory starter that balances out the sweetness of the cupcakes.
4. Cheese Platter – Include sharp cheeses like aged cheddar to cut through the rich flavors of the cupcakes.
5. Pecan Pie Bars – The nutty sweetness of pecan pie bars pairs well with chocolate, creating an indulgent dessert table.
6. Roasted Vegetables – Lightly seasoned roasted vegetables add color and healthiness to your dessert spread without overwhelming sweetness.

Common Mistakes to Avoid

When making chocolate pumpkin cupcakes, avoiding common pitfalls can make a big difference in your results.

• Using cold ingredients – Always ensure that your butter, eggs, and milk are at room temperature. Cold ingredients can lead to uneven mixing and dense cupcakes.
• Overmixing the batter – Mix just until the dry ingredients are combined with the wet. Overmixing can create tough cupcakes instead of light and fluffy ones.
• Not measuring flour properly – Use the spoon-and-level method for accurate flour measurement. Too much flour can result in dry cupcakes.
• Skipping the sifting step – Sifting cocoa powder and flour helps aerate them, leading to a smoother batter. Don’t skip this crucial step.
• Neglecting to check doneness – Always use a toothpick or cake tester to check if your cupcakes are done. They should come out clean or with a few moist crumbs attached.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Place wax paper between layers if stacking to prevent sticking.

Freezing Chocolate Pumpkin Cupcakes

• Freeze in an airtight container for up to 3 months.
• Wrap each cupcake in plastic wrap before placing them in the container for extra protection.

Reheating Chocolate Pumpkin Cupcakes

• Oven – Preheat to 350°F (175°C). Place on a baking sheet for about 10-15 minutes until warmed through.
• Microwave – Heat one cupcake at a time for about 15-20 seconds on medium power. Be careful not to overheat.
• Stovetop – Use a pan on low heat, covered with a lid, for about 5 minutes. This keeps them moist while warming.

Frequently Asked Questions

Here are some common questions about chocolate pumpkin cupcakes.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree as long as it is well-drained and has a similar consistency to canned pumpkin.

How do I make chocolate pumpkin cupcakes gluten-free?

Substitute all-purpose flour with a gluten-free blend that includes xanthan gum for best results.

What is the best way to store leftover cupcakes?

Store them in an airtight container at room temperature or refrigerate them if you prefer a firmer texture.

Can I make these chocolate pumpkin cupcakes vegan?

You can substitute eggs with flax eggs and use plant-based butter and milk alternatives for a vegan version.

Final Thoughts

Chocolate pumpkin cupcakes are not only delicious but also versatile. You can customize them by adding chocolate chips or nuts for added texture and flavor. Whether you’re celebrating fall or just satisfying your sweet tooth, these cupcakes will surely delight everyone who tries them. Give this recipe a try; you’ll love how easy and satisfying they are!