Decadent Chocolate Pumpkin Cupcakes
Moist and tender chocolate pumpkin cupcakes with a subtle pumpkin spice flavor, topped with a smooth cream cheese frosting. Perfect for cozy fall baking and gatherings.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder, preferably Dutch-processed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1 cup (200g) granulated sugar
- ½ cup (110g) packed brown sugar
- ½ cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (245g) pumpkin puree (canned or homemade)
- ½ cup (120ml) buttermilk or plain yogurt thinned with milk
- For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Set aside.
- In a large bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened, about 2-3 minutes.
- Stir in pumpkin puree and buttermilk until just combined.
- Gradually fold dry ingredients into wet mixture using a rubber spatula until no streaks remain. Do not overmix.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out with moist crumbs but no wet batter.
- Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar on low speed, then stir in vanilla and salt.
- Once cupcakes are cool, frost with cream cheese frosting using a knife or piping bag. Optionally, sprinkle cinnamon or drizzle melted chocolate on top.
Notes
Use room temperature wet ingredients for smoother batter and lighter cupcakes. Sift cocoa powder and flour to avoid lumps. Fold dry ingredients gently to prevent tough cupcakes. Start checking cupcakes at 18 minutes to avoid overbaking. Frosting can be made ahead and refrigerated; bring to room temperature and whip before use. For gluten-free or dairy-free versions, substitute ingredients as suggested in the recipe.
Nutrition
- Serving Size: 1 cupcake with frost
- Calories: 300
- Sugar: 28
- Sodium: 220
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 40
- Fiber: 3
- Protein: 4
Keywords: chocolate pumpkin cupcakes, fall baking, cream cheese frosting, pumpkin spice, easy cupcakes, moist cupcakes, Halloween dessert, Thanksgiving dessert