The first time I baked Chocolate Pumpkin Cupcakes, it was a chilly October evening, and I wanted to combine the cozy richness of chocolate with the warm spice of pumpkin. I had experimented before with pumpkin muffins and pies, but when I swirled cocoa powder into my pumpkin batter and topped the cupcakes with cream cheese frosting, it was a revelation. The result was moist, tender, and indulgent – the perfect balance of flavors that screamed autumn.
Since then, these cupcakes have become a staple in my collection of autumn baked goods recipes. Whether you’re planning a batch of Halloween cupcakes recipes for a party or just want a cozy weekend treat, these pumpkin chocolate desserts are always a hit. Best of all, they’re simple enough for beginners yet elegant enough for special occasions.
Table of Contents
Why You’ll Love Chocolate Pumpkin Cupcakes
- A rich combination of chocolate and pumpkin spice flavors.
- Moist, tender crumb that stays fresh for days.
- Easy enough for weeknight baking, but festive enough for holidays.
- Perfect for fall desserts chocolate lovers.
- Kid-friendly yet sophisticated enough for adults.
- Adaptable – turn them into pumpkin filled cupcakes or add chocolate chips for extra indulgence.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips (optional)
For Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Optional: cocoa powder (1 tbsp) for chocolate cream cheese frosting
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large mixing bowl, whisk together eggs, pumpkin puree, granulated sugar, brown sugar, oil, buttermilk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in mini chocolate chips if using.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely on a wire rack.
- Prepare the frosting by beating cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla extract, beating until fluffy. For chocolate frosting, add 1 tbsp cocoa powder.
- Pipe or spread frosting on cooled cupcakes.
- Garnish with chocolate shavings or a sprinkle of cinnamon.
How to Serve Chocolate Pumpkin Cupcakes
These cupcakes are versatile and can be dressed up or kept simple depending on the occasion:
- Halloween Cupcakes Recipes: Add spooky toppers like candy eyeballs, gummy worms, or orange sprinkles for festive flair.
- Autumn Dinner Party: Serve on a rustic wooden tray with cinnamon sticks and mini pumpkins for a seasonal dessert spread.
- Workplace Treats: Bring a batch of Halloween flavored cupcakes to share in the office – they’re easy to transport.
- Kids’ Party: Let children decorate their own cupcakes with frosting bags and toppings.
- Holiday Dessert Table: Pair alongside classics like pumpkin pie, pecan pie, and pumpkin muffins for variety.
How to Store Chocolate Pumpkin Cupcakes
- Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days.
- Refrigerator: Frosted cupcakes should be refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving for best texture.
- Freezer: Unfrosted cupcakes freeze well for up to 2 months. Wrap each individually in plastic wrap, then place in a freezer bag. Thaw overnight in the fridge before frosting.
- Make-Ahead Tip: Bake cupcakes a day before serving, frost the morning of your event. This keeps them moist while saving time.
Tips to Make Chocolate Pumpkin Cupcakes
- Don’t overmix: Stir batter just until combined for tender cupcakes.
- Check doneness early: Start checking at 18 minutes; overbaking dries them out.
- Use pumpkin puree: Not pumpkin pie filling, which contains added sugar and spices.
- Boost chocolate flavor: Add espresso powder to the batter for a richer chocolate taste.
- Pipe frosting: Use a piping bag with a star tip for bakery-style presentation.
- Add a surprise filling: Scoop out the center and add pumpkin cream cheese or ganache for pumpkin filled cupcakes.
- Kid-friendly variation: Sprinkle Halloween-themed candies on top for fun pumpkin chocolate chip cupcakes easy enough for kids to decorate.
Variations of Chocolate Pumpkin Cupcakes
- Pumpkin Chocolate Chip Cupcakes Easy: Stir a full cup of chocolate chips into the batter for extra indulgence.
- Pumpkin Swirl Cupcakes: Swirl cream cheese filling into the batter before baking.
- Ganache-Topped: Skip cream cheese frosting and dip tops into warm chocolate ganache.
- Pumpkin Spice Latte Cupcakes: Add espresso powder and top with whipped cream instead of frosting.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan: Replace eggs with flaxseed meal, use dairy-free butter, and vegan cream cheese for frosting.
- Halloween Cupcakes Recipes: Decorate with candy corn, black sprinkles, or edible glitter for spooky flair.
FAQs About Chocolate Pumpkin Cupcakes
Can I use fresh pumpkin instead of canned puree?
Yes, just roast and puree fresh pumpkin, then drain excess liquid before using.
Can I make these cupcakes without frosting?
Yes, they’re delicious on their own or dusted with powdered sugar.
Can I substitute oil with butter?
Yes, melted butter can be used, but cupcakes may be slightly denser.
Can I make these ahead for Halloween parties?
Yes, bake and freeze unfrosted cupcakes, then thaw and frost the day of the event.
Final Thoughts About Chocolate Pumpkin Cupcakes
Chocolate Pumpkin Cupcakes are the ultimate fall indulgence – moist, chocolatey, and spiced with the cozy warmth of pumpkin. They’re versatile enough for Halloween cupcakes recipes, elegant enough for autumn dinner parties, and simple enough for weekday baking. Whether you want pumpkin filled cupcakes, kid-friendly treats, or just the best cozy bake for yourself, this recipe will never disappoint.
Don’t miss our Best Pumpkin Pie Recipe for a timeless classic. Discover more cozy bakes like Gluten-Free Pumpkin Pie, Pumpkin Pie Bars, Pumpkin Muffins, or try a playful twist with Pumpkin Pie Tacos.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this Chocolate Pumpkin Cupcakes.
Print
Chocolate Pumpkin Cupcakes Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Chocolate Pumpkin Cupcakes are moist, rich fall desserts combining pumpkin puree, cocoa, and warm spices, topped with tangy cream cheese frosting.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips (optional)
For Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Optional: cocoa powder (1 tbsp) for chocolate cream cheese frosting
Instructions
1. Preheat oven to 350°F (175°C) and line muffin tin with 12 liners.
2. Whisk dry ingredients together.
3. Whisk wet ingredients until smooth.
4. Stir dry into wet until just combined.
5. Fold in chocolate chips.
6. Divide batter among liners and bake 18–22 minutes.
7. Cool completely before frosting.
8. Beat cream cheese and butter until smooth.
9. Add powdered sugar and vanilla, beat until fluffy.
10. Frost cupcakes and garnish with chocolate shavings or cinnamon.
Notes
Use pumpkin puree, not pumpkin pie filling.
Check cupcakes at 18 minutes to avoid overbaking.
For more chocolate flavor, add espresso powder.
Store frosted cupcakes in the refrigerator up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg