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Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting Recipe

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4 from 2 reviews

Delight in these moist and rich Chocolate Pumpkin Cupcakes, perfectly spiced with pumpkin pie spice and topped with a creamy pumpkin cream cheese frosting. Combining the deep flavor of black cocoa with smooth pumpkin puree, these cupcakes make an irresistible treat for fall or any festive occasion.

Ingredients

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 extract
  • 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

Pumpkin Cream Cheese Frosting

  • 1/2 cup (122 g) canned pumpkin puree, dried to 1/4 cup (45 g) as explained in recipe
  • 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

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C) and line a standard cupcake pan with 12 cupcake liners to ensure easy removal after baking.
  2. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar for 1-2 minutes until fluffy and well combined.
  3. Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the butter mixture. Continue mixing on medium speed until the mixture is pale in color and smooth, about 1 minute.
  4. Incorporate Liquids: Mix in the whole milk, sour cream, and canned pumpkin puree until fully blended with the wet ingredients.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the sifted all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt to ensure even distribution of leavening agents and spices.
  6. Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture. Stir gently with a mixer or spatula until the batter is smooth and free of lumps.
  7. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising.
  8. Bake: Place the cupcake pan in the preheated oven and bake for 17-19 minutes. Check doneness by inserting a toothpick or cake tester into the center; it should come out clean.
  9. Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire cooling rack to cool completely.
  10. Prepare Pumpkin Puree for Frosting: Measure exactly 1/2 cup (122 g) canned pumpkin puree onto a plate. Blot with paper towels repeatedly to remove excess moisture until the pumpkin weighs 1/4 cup (45 g) and is almost dry, which usually takes about 5 paper towels. This step prevents the frosting from splitting.
  11. Beat Butter for Frosting: In a medium bowl, beat the softened butter on high speed with an electric mixer until pale and fluffy, about 5 to 10 minutes.
  12. Add Cream Cheese: Add the cold cream cheese to the butter and beat on medium speed until fully combined and smooth.
  13. Incorporate Pumpkin and Spice: Mix in the dried pumpkin puree and pumpkin pie spice thoroughly.
  14. Add Powdered Sugar: Gradually add the sifted powdered sugar, about one cup at a time, beating after each addition until the frosting is light, fluffy, and well combined, approximately 1-2 minutes total.
  15. Pipe Frosting: Transfer the frosting to a piping bag fitted with a decorative tip (Wilton 1M recommended) for professional presentation.
  16. Frost Cupcakes: Once cupcakes are completely cooled, pipe a generous swirl of frosting onto each cupcake.
  17. Serve and Store: Serve immediately or store leftover cupcakes in an airtight container in the refrigerator for up to three days.

Notes

  • Drying the pumpkin puree for the frosting is essential to prevent a runny or split frosting.
  • Use room temperature ingredients to ensure smooth batter and even mixing.
  • Black cocoa powder is key for the deep chocolate color and rich flavor; do not substitute with regular cocoa powder.
  • Allow cupcakes to cool completely before frosting to avoid melting the frosting.
  • Store frosted cupcakes in the fridge and bring them to room temperature before serving for best flavor.

Find it online: https://bitezly.com/chocolate-pumpkin-cupcakes-with-pumpkin-cream-cheese-frosting-recipe/