Hi, I’m Michonne from Cook Joy Recipes! Fall is the season that makes me want to pull out my mixer and bake something warm, spiced, and comforting. And when I want a dessert that feels festive but isn’t too fussy, I always turn to Chocolate Pumpkin Cupcakes. These little cakes are rich, moist, and full of flavor—combining the deep richness of chocolate with the subtle warmth of pumpkin spice. They’re easy to make, frost beautifully, and are perfect for everything from Halloween parties to cozy after-dinner treats. If you’re looking for a fall cupcake that feels indulgent yet approachable, these cupcakes are going to be your new favorite.
Why You’ll Love Chocolate Pumpkin Cupcakes
- Moist & tender – The pumpkin keeps the cupcakes soft and fluffy.
- Rich flavor combo – Chocolate and pumpkin are a match made in autumn heaven.
- Easy to make – No complicated steps; perfect for beginner bakers.
- Great for fall gatherings – Ideal for Halloween, Thanksgiving, or just a family dessert night.
- Perfectly customizable – Top with cream cheese frosting, chocolate ganache, or whipped cream.
Key Ingredients for Chocolate Pumpkin Cupcakes
Here’s what you’ll need to make these irresistible cupcakes:
- All-purpose flour – For structure.
- Unsweetened cocoa powder – Gives that deep chocolate flavor.
- Pumpkin puree – Moisture, flavor, and fall vibes.
- Pumpkin spice – A cozy blend of cinnamon, nutmeg, ginger, and cloves.
- Sugar – Both brown sugar and granulated for sweetness and depth.
- Eggs – Helps the cupcakes rise and hold together.
- Vegetable oil – Keeps the texture moist and tender.
- Baking soda & baking powder – For a light, fluffy rise.
- Vanilla extract – Enhances all the flavors.
Optional toppings: cream cheese frosting, chocolate buttercream, or a dusting of powdered sugar.
Step-by-Step Instructions
Follow these simple steps to bake your Chocolate Pumpkin Cupcakes:
- Preheat oven & prep pan – Preheat oven to 350°F and line a muffin pan with cupcake liners.
- Mix dry ingredients – In a bowl, whisk flour, cocoa powder, pumpkin spice, baking soda, baking powder, and salt.
- Mix wet ingredients – In another bowl, beat together pumpkin puree, sugars, eggs, oil, and vanilla until smooth.
- Combine – Slowly add dry ingredients into wet ingredients, mixing just until combined.
- Fill liners – Divide batter evenly into cupcake liners, filling each about 2/3 full.
- Bake – Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool & frost – Let cupcakes cool completely before frosting with your choice of topping.
Tips for Perfect Chocolate Pumpkin Cupcakes
- Don’t overmix – Overmixing makes cupcakes dense instead of fluffy.
- Use canned pumpkin puree – Not pumpkin pie filling, which already has spices and sugar.
- Frost only when cool – Warm cupcakes will melt your frosting.
- Make them extra indulgent – Add chocolate chips to the batter for gooey bites of chocolate.
- Spice it up – Add extra cinnamon or nutmeg if you love bold fall flavors.
Storage and Freezing
- Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days.
- Frosted cupcakes should be refrigerated and enjoyed within 5 days.
- Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature before frosting and serving.
Serving Ideas
- Frosting choices – Classic cream cheese frosting, chocolate buttercream, or a swirl of whipped cream.
- Party-ready – Decorate with candy pumpkins, sprinkles, or chocolate shavings.
- Everyday treat – Enjoy plain with a dusting of powdered sugar and a hot coffee.
- Holiday tables – A fun alternative to traditional pumpkin pie at Thanksgiving.
Frequently Asked Questions
Can I make Chocolate Pumpkin Cupcakes ahead of time?
Yes! Bake them a day in advance, store unfrosted, and frost right before serving.
Can I use homemade pumpkin puree?
Yes, just make sure it’s thick and not watery. Strain it if needed.
What frosting goes best with Chocolate Pumpkin Cupcakes?
Cream cheese frosting is the most popular choice, but chocolate ganache is equally delicious.
Can I make this into a cake instead of cupcakes?
Absolutely! Bake in a greased 9×13-inch pan, adjusting baking time to about 35–40 minutes.
More Recipes You’ll Love
If you enjoyed these cupcakes, try these cozy bakes too:
Chocolate Pumpkin Cupcakes
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Mix in eggs, vanilla, and pumpkin purée.
- In another bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Add dry ingredients to wet mixture alternately with buttermilk, mixing until just combined.
- Divide batter evenly among liners. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
- For the frosting: Beat cream cheese and butter together until smooth. Add powdered sugar, pumpkin purée, pumpkin pie spice, and vanilla. Beat until fluffy.
- Pipe or spread frosting onto cooled cupcakes. Serve immediately or refrigerate.