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