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Chocolate Pumpkin Cupcakes
Michonne Zendaya

Chocolate Pumpkin Cupcakes

Moist chocolate cupcakes with pumpkin purée, topped with silky pumpkin cream cheese frosting — the ultimate fall cupcake.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup pumpkin purée
  • 1 cup all-purpose flour
  • 1/2 cup Dutch process cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup buttermilk
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1/4 cup pumpkin purée (for frosting)
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract (for frosting)

Equipment

  • 12-cup muffin pan
  • cupcake liners
  • mixing bowls
  • hand mixer or stand mixer
  • measuring cups and spoons
  • spatula
  • piping bag (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Mix in eggs, vanilla, and pumpkin purée.
  3. In another bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  4. Add dry ingredients to wet mixture alternately with buttermilk, mixing until just combined.
  5. Divide batter evenly among liners. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
  6. For the frosting: Beat cream cheese and butter together until smooth. Add powdered sugar, pumpkin purée, pumpkin pie spice, and vanilla. Beat until fluffy.
  7. Pipe or spread frosting onto cooled cupcakes. Serve immediately or refrigerate.

Notes

Store frosted cupcakes in the fridge for up to 4 days. Bring to room temperature before serving for best texture.