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–+ servings
Chocolate Pumpkin Cupcakes

Decadent Chocolate Pumpkin Cupcakes for Fall Bliss

These Chocolate Pumpkin Cupcakes blend cozy chocolate and pumpkin flavors, perfect for fall celebrations.
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Prep Time 30 minutes
Cook Time 19 minutes
Cooling Time 5 minutes
Total Time 54 minutes
Servings: 12 cupcakes
Course: DESSERTS
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Unsalted Butter Substitute with margarine for dairy-free
  • 1 cup Granulated White Sugar Can replace with demerara sugar
  • 1 large Egg Replace with flaxseed meal for vegan option
  • 1 large Egg Yolk Replaceable with flaxseed meal
  • 1 tablespoon Vanilla Extract Consider using vanilla bean paste
  • 1 cup Whole Milk Almond milk can be used for dairy-free
  • 1 cup Sour Cream Greek yogurt can be a good alternative
  • 1 cup Canned Pumpkin Puree Avoid homemade puree
  • 1 1/2 cups All-Purpose Flour Use a gluten-free blend for gluten-free
  • 1/2 cup Black Cocoa Powder Regular cocoa can be a substitute
  • 1 teaspoon Pumpkin Pie Spice Make your own blend using cinnamon, nutmeg, and ginger
  • 2 teaspoons Baking Powder Check for freshness
  • 1 teaspoon Baking Soda Check for freshness
  • 1/2 teaspoon Salt Can be omitted for lower sodium
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Substitute with vegan cream cheese for dairy-free
  • 2 cups Powdered Sugar Coconut sugar powdered sugar can be used
  • 1/4 cup Dried Pumpkin Puree Dry out 1/2 cup canned puree to yield this
  • 1 teaspoon Pumpkin Pie Spice Adjust to your spice preference

Equipment

  • Cupcake pan
  • mixing bowl
  • whisk
  • sifter
  • Cooling rack

Method
 

Cupcake Instructions
  1. Preheat the oven to 350°F (175°C).
  2. Line a cupcake pan with cupcake liners.
  3. Cream together the unsalted butter and granulated sugar for 1-2 minutes until fluffy.
  4. Beat in the egg, egg yolk, and vanilla extract until smooth.
  5. In another bowl, combine whole milk, sour cream, and canned pumpkin puree.
  6. Sift together the all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
  7. Gently fold the dry ingredients into the wet mixture until just combined.
  8. Divide the batter among the cupcake liners, filling each about 3/4 full.
  9. Bake for 17-19 minutes or until a toothpick comes out clean.
  10. Cool in the pan for 5 minutes before transferring to a wire rack.
  11. Prepare the frosting by drying out the canned pumpkin puree and mixing with cream cheese and powdered sugar.
  12. Frost the cooled cupcakes and sprinkle with extra pumpkin pie spice if desired.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Optional: Garnish with a sprinkle of chocolate shavings for a delightful touch.

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