Chocolate Pumpkin Cupcakes
Chocolate Pumpkin Cupcakes are a delightful combination of rich chocolate and warm pumpkin spice flavors. Perfect for fall gatherings, Halloween parties, or cozy family dinners, these cupcakes bring comfort and joy with every bite. Topped with a smooth pumpkin spice cream cheese frosting, they are sure to be a hit at any occasion. The unique blend of chocolate and pumpkin makes these cupcakes not only delicious but also visually appealing.
Why You’ll Love This Recipe
- Irresistible Flavor: The balance of chocolate and pumpkin creates a unique taste that is both comforting and indulgent.
- Easy to Make: With simple ingredients and straightforward steps, even novice bakers can whip up these treats without hassle.
- Versatile Treat: Perfect for various occasions like Halloween, Thanksgiving, or just a cozy night in with family.
- Moist Texture: Thanks to the addition of pumpkin puree, these cupcakes stay moist and tender for days.
- Crowd-Pleaser: The combination of flavors appeals to both chocolate lovers and pumpkin enthusiasts alike.
Tools and Preparation
Before you start baking your chocolate pumpkin cupcakes, gather the necessary tools for an efficient cooking experience. Having the right equipment will make your cupcake-making process smoother.
Essential Tools and Equipment
- Mixing bowls
- Measuring cups
- Whisk
- Electric mixer
- Cupcake pan
- Cupcake liners
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients properly without spills.
- Electric mixer: Saves time and ensures that your batter is mixed thoroughly for the perfect texture.
- Cupcake pan: Provides uniform shape and size to your cupcakes, making them visually appealing.
Ingredients
Chocolate pumpkin cupcakes are moist, super chocolatey and full of pumpkin spice flavor. They’re topped with pumpkin spice cream cheese frosting for the ultimate fall treat!
For the Cupcakes
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla
- 1/4 cup (60 ml) whole milk, at room temperature
- 1/4 cup (62 g) sour cream, at room temperature
- 1/2 cup (122 g) canned pumpkin puree (Libby’s canned pumpkin)
- 1 cup (125 g) all purpose flour, sifted
- 1/4 cup + 2 tbsp (30 g) black cocoa powder, sifted
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Cream Cheese Frosting
- 1/2 cup (122 g) canned pumpkin puree dried to 1/4 cup (45 g) (see recipe for explanation) (Libby’s canned pumpkin)
- 1 cup (224 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, cold
- 2 tsp pumpkin pie spice
- 3 cups (390 g) powdered sugar, sifted
How to Make Chocolate Pumpkin Cupcakes
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cupcakes bake evenly.
Step 2: Prepare Your Cupcake Pan
Line a cupcake pan with cupcake liners. This will prevent sticking and make it easy to remove the cupcakes once baked.
Step 3: Mix Wet Ingredients
In a large mixing bowl, combine:
– Softened unsalted butter
– Granulated white sugar
Use an electric mixer on medium speed until creamy. Add:
– Egg
– Egg yolk
– Vanilla
Mix until fully combined. Gradually add:
– Whole milk
– Sour cream
– Canned pumpkin puree
Stir until smooth.
Step 4: Combine Dry Ingredients
In another bowl, whisk together:
– All-purpose flour
– Black cocoa powder
– Pumpkin pie spice
– Baking powder
– Baking soda
– Salt
Gradually fold in the dry ingredients into the wet mixture using a spatula until just combined.
Step 5: Bake the Cupcakes
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in preheated oven for about 18 minutes or until a toothpick inserted comes out clean. Allow them to cool completely before frosting.
Step 6: Make the Frosting
In a mixing bowl, beat together:
– Softened unsalted butter
– Cold cream cheese
Once creamy, mix in:
– Dried canned pumpkin puree
– Pumpkin pie spice
Gradually add powdered sugar until you reach your desired consistency.
Step 7: Frost Your Cupcakes
Use a piping bag or a knife to frost each cooled cupcake generously with the cream cheese frosting. Enjoy your delicious chocolate pumpkin cupcakes!
How to Serve Chocolate Pumpkin Cupcakes
Chocolate pumpkin cupcakes are a delightful treat perfect for any fall gathering. Their rich chocolate flavor combined with pumpkin spice makes them irresistible. Here are some great ways to serve this delicious dessert.
With a Scoop of Ice Cream
- Vanilla ice cream – The creamy sweetness of vanilla ice cream pairs wonderfully with the rich flavors of the cupcakes.
- Pumpkin spice ice cream – Enhance the pumpkin flavor by serving with pumpkin spice ice cream for a seasonal twist.
Accompanied by Coffee or Tea
- Brewed coffee – A warm cup of coffee complements the chocolate and pumpkin, creating a comforting pairing.
- Spiced chai tea – The aromatic spices in chai enhance the flavors of the cupcakes, making for a cozy treat.
Topped with Whipped Cream
- Sweetened whipped cream – A light layer of sweetened whipped cream adds extra richness and a lovely presentation.
- Flavored whipped cream – Consider adding cinnamon or nutmeg to your whipped cream for an added flavor boost.
As Part of a Dessert Table
- Miniature cupcake version – Bake mini versions of these cupcakes for easy serving at parties or events.
- Assorted dessert platter – Include other fall desserts like apple pie or pecan tarts alongside your chocolate pumpkin cupcakes.
How to Perfect Chocolate Pumpkin Cupcakes
To ensure your chocolate pumpkin cupcakes turn out perfectly every time, consider these helpful tips.
- Use room temperature ingredients – Bringing eggs, milk, and sour cream to room temperature helps create a smoother batter and better texture.
- Don’t overmix the batter – Mix just until combined to keep the cupcakes light and fluffy; overmixing can lead to dense baked goods.
- Check doneness with a toothpick – Insert a toothpick into the center; it should come out clean when the cupcakes are fully baked.
- Allow cooling before frosting – Ensure the cupcakes cool completely before adding frosting to prevent melting and messiness.
Best Side Dishes for Chocolate Pumpkin Cupcakes
Serving chocolate pumpkin cupcakes can be even more enjoyable with some tasty side dishes. Here are some excellent options to consider.
- Autumn Salad – A fresh salad with mixed greens, cranberries, and pecans adds a nice contrast to the sweet cupcakes.
- Cheese Platter – A variety of cheeses can balance the sweetness; try sharp cheddar or creamy brie for a delightful combination.
- Fruit Compote – Serve warm fruit compote over the cupcakes for an extra burst of flavor; apple or pear compote works beautifully.
- Pumpkin Soup – A warm bowl of creamy pumpkin soup complements the flavors of your dessert while providing a savory option.
- Cinnamon Sugar Pretzels – These sweet and salty snacks offer a fun twist that pairs nicely with chocolate treats.
- Chocolate Fondue – Dip fruits or marshmallows into chocolate fondue as an interactive dessert experience alongside your cupcakes.
Common Mistakes to Avoid
To ensure your chocolate pumpkin cupcakes turn out perfectly, be mindful of these common mistakes.
- Skipping the Room Temperature Ingredients: Using cold ingredients can affect the texture of your cupcakes. Always bring eggs, milk, and butter to room temperature before mixing.
- Overmixing the Batter: Overmixing can lead to dense cupcakes. Mix just until the ingredients are combined for a light and fluffy texture.
- Ignoring Ingredient Measurements: Baking is precise. Use a kitchen scale for accuracy, especially with dry ingredients like flour and cocoa powder.
- Not Preheating the Oven: Failing to preheat can lead to uneven baking. Always preheat your oven to the desired temperature before placing your cupcakes in.
- Using Low-Quality Cocoa Powder: The flavor of your cupcakes depends on the quality of cocoa powder. Choose high-quality black cocoa for the best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover chocolate pumpkin cupcakes in an airtight container.
- They will last up to 5 days in the refrigerator.
Freezing Chocolate Pumpkin Cupcakes
- Wrap each cupcake tightly in plastic wrap before placing them in a freezer-safe container.
- Frozen cupcakes can be stored for up to 3 months.
Reheating Chocolate Pumpkin Cupcakes
- Oven: Preheat your oven to 350°F (175°C). Place cupcakes on a baking sheet and heat for about 10 minutes.
- Microwave: Heat one cupcake at a time on medium power for about 15-20 seconds until warmed through.
- Stovetop: Use a skillet on low heat, covering it with a lid. Heat each cupcake for around 5 minutes, checking regularly.
Frequently Asked Questions
What makes Chocolate Pumpkin Cupcakes so special?
These chocolate pumpkin cupcakes combine rich chocolate flavor with warm pumpkin spice, creating a delightful treat perfect for fall.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree! Just make sure it’s cooked and well-mashed for consistency.
How do I make these cupcakes gluten-free?
Substitute all-purpose flour with a gluten-free flour blend, ensuring it has a good binding agent like xanthan gum.
Can I freeze the cream cheese frosting?
Yes! You can freeze cream cheese frosting separately. Just thaw it overnight in the refrigerator before using.
How should I store leftover frosting?
Store leftover frosting in an airtight container in the fridge for up to one week or freeze it for longer storage.
Final Thoughts
Chocolate pumpkin cupcakes are truly a delightful treat that balances rich chocolate with comforting pumpkin spice flavors. They’re perfect for any autumn gathering or simply as a cozy snack at home. Feel free to customize these cupcakes with different spices or toppings based on your preferences!
Chocolate Pumpkin Cupcakes
- Total Time: 38 minutes
- Yield: 12 servings 1x
Description
Chocolate pumpkin cupcakes are a delightful fall treat that perfectly combines the richness of chocolate with the warmth of pumpkin spice. These moist and tender cupcakes are complemented by a creamy pumpkin spice cream cheese frosting, making them an irresistible addition to any autumn gathering, Halloween party, or cozy family dinner. Their unique flavor profile appeals to both chocolate lovers and pumpkin enthusiasts, ensuring they’re a hit at any occasion. Easy to prepare and visually appealing, these cupcakes are the ultimate comfort dessert for the season.
Ingredients
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla
- 1/4 cup (60 ml) whole milk, at room temperature
- 1/4 cup (62 g) sour cream, at room temperature
- 1/2 cup (122 g) canned pumpkin puree (Libby's canned pumpkin)
- 1 cup (125 g) all purpose flour, sifted
- 1/4 cup + 2 tbsp (30 g) black cocoa powder, sifted
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (122 g) canned pumpkin puree dried to 1/4 cup (45 g) (Libby's canned pumpkin)
- 1 cup (224 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, cold
- 2 tsp pumpkin pie spice
- 3 cups (390 g) powdered sugar, sifted
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, beat together softened butter and sugar until creamy. Add eggs and vanilla; mix well.
- Gradually incorporate milk, sour cream, and pumpkin puree until smooth.
- In another bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
- Fold dry ingredients into the wet mixture until just combined; do not overmix.
- Fill cupcake liners two-thirds full with batter and bake for 18 minutes or until a toothpick comes out clean.
- Cool completely before frosting with pumpkin spice cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (85g)
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
