I made these Chocolate Pumpkin Cupcakes recently and wanted to share them with you all because they turned out so good. I had some pumpkin puree on hand and thought, why not add chocolate to it?

The cupcakes came out soft, chocolatey, and lightly spiced, with pumpkin cream cheese frosting on top. I finished them with mini chocolate chips, and that little extra touch made them even better.

If you have some pumpkin puree waiting to be used, Pumpkin Coffee Cake Cookies and Pumpkin Cupcakes are two more recipes to try.

Chocolate Pumpkin Cupcakes Recipe

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These chocolate pumpkin cupcakes combine black cocoa, pumpkin puree, and pumpkin pie spice in a soft cupcake batter. They are topped with pumpkin cream cheese frosting and finished with mini chocolate chips for a simple chocolatey finish.

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Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 12 Cupcakes

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition

Ingredients

  

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For the Chocolate Pumpkin Cupcakes

• 1 cup 125 g all-purpose flour
• ¼ cup 30 g black cocoa powder
• 2½ tsp pumpkin pie spice
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup 56 g unsalted butter, softened
• ¾ cup 150 g granulated sugar
• 1 large egg
• 1 egg yolk
• 1 tsp vanilla extract
• ½ cup 122 g pumpkin puree
• ¼ cup 60 ml whole milk
• ¼ cup (60 g) melted chocolate, slightly cooled
• ¼ cup (45 g) mini chocolate chips, for topping

For the Pumpkin Cream Cheese Frosting

• 1 cup 224 g unsalted butter, softened
• 4 oz 113 g cream cheese, cold
• 3 cups 390 g powdered sugar
• 2 tsp pumpkin pie spice
• ¼ cup 45 g pumpkin puree, reduced from about ½ cup

Equipment

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Electric hand mixer
• Rubber spatula
• Measuring cups and spoons
• 12-cup muffin pan
• Cupcake liners
• Wire cooling rack
• Piping bag
• Star piping tip
• Oven

Method

 

1. In a separate bowl, whisk together the all-purpose flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
   
2. Add the softened butter and granulated sugar to a mixing bowl and mix until creamy.
   
3. Add the egg and egg yolk, then mix until well combined.
   
4. Add the vanilla extract and mix until smooth.
   
5. Add the pumpkin puree and mix until evenly incorporated.
   
6. Add the dry ingredients to the wet mixture.
   
7. Add the milk and mix until combined.
   
8. Add the melted chocolate to the batter and whisk until smooth and evenly combined.
   
9. Pour the batter into the prepared cupcake liners, dividing it evenly.
   
10. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove the cupcakes from the oven and allow them to cool completely.
12. For the frosting, beat the softened butter and cream cheese until smooth and creamy, then add the powdered sugar, pumpkin pie spice, and pumpkin puree and beat until smooth and fluffy. Transfer the frosting to a piping bag fitted with a star tip.
    
13. Pipe the pumpkin cream cheese frosting onto the cooled cupcakes.
    
14. Sprinkle chocolate chips over the frosted cupcakes, then serve and enjoy!
    

Nutrition

Calories: 350kcalCarbohydrates: 48gProtein: 4gSodium: 220mgFiber: 2gSugar: 35g

Tried this recipe?

Let us know how it was!

Chocolate and pumpkin make a surprisingly easy combination to work into a cupcake. The black cocoa gives the cake a deeper chocolate flavor, while the pumpkin and spices keep it from tasting like an ordinary chocolate cupcake. With the creamy frosting and little chocolate chips on top, this is a nice one to keep in the rotation during pumpkin season.

Vamsi

I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.