Chocolate Pumpkin Cupcakes: Irresistibly Rich Indulgence

I’m Emma, the heart and hands behind GrandMmaDelights. One of my most cherished memories is baking fragrant chocolate pumpkin cupcakes during a crisp autumn afternoon. The scent of pumpkin pie spice mingling with rich cocoa filled my kitchen, creating a cozy atmosphere that was only matched by the warmth of family gathered around. These moments are why I adore transforming simple ingredients into something magical.

At GrandMmaDelights, I aim to bring you approachable recipes that evoke warmth and joy, like these delightful chocolate pumpkin cupcakes. The balance of chocolate and pumpkin creates a perfect symphony of flavors, making them an irresistible treat. There’s something truly special about the way these cupcakes bring people together, inviting everyone to savor each bite and enjoy the sweetness of life.

As we dive into this recipe, you’ll discover just how easy it is to create these luscious cupcakes. Whether you’re a seasoned baker or a kitchen newbie, these chocolate pumpkin cupcakes promise to be a hit at any gathering. Let’s explore how simple ingredients can come together to create a dessert that’s both comforting and celebratory.

Chocolate Pumpkin Cupcakes

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• Author: Olivia
• Total Time: 42-44 minutes
• Yield: 12 cupcakes

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Description

Indulge in the perfect blend of rich chocolate and fall flavors with our delicious Chocolate Pumpkin Cupcakes recipe. Learn how to bake these moist and flavorful treats today!

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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 (5 ml) 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
• – 1 cup (125 g) all-purpose flour, sifted
• – 1/4 cup + 2 tbsp (30 g) cocoa powder, sifted
• – 2 1/2 tsp (13 ml) pumpkin pie spice
• – 1/2 tsp (3 ml) baking powder
• – 1/2 tsp (3 ml) baking soda
• – 1/4 tsp (1 ml) salt
• – 1/2 cup (122 g) canned pumpkin puree dried to 1/4 cup (45 g)
• – 1 cup (224 g) unsalted butter, softened
• – 4 oz (113 g) cream cheese, cold
• – 2 tsp (10 ml) pumpkin pie spice
• – 3 cups (390 g) powdered sugar, sifted

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Instructions

1. Set your oven to 350°F and place 12 liners in a regular cupcake tin.
2. In a large bowl, use an electric mixer to blend the butter and sugar until creamy, around 1-2 minutes.
3. Incorporate the egg, egg yolk, and vanilla, mixing until the mixture is smooth and light in color, roughly 1 minute.
4. Stir in the milk, sour cream, and pumpkin puree until combined.
5. In a separate bowl, whisk together the sifted flour, sifted cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
6. Gradually mix the dry mixture with the wet ingredients until you achieve a smooth batter.
7. Distribute the batter evenly among the cupcake liners, filling each about three-quarters full.
8. Bake in the oven for 17-19 minutes, checking for doneness with a toothpick or cake tester.
9. Allow the cupcakes to cool in the baking tin for 5 minutes before moving them to a rack to cool completely.
10. Scoop out a precise 1/2 cup of pumpkin puree and spread it on a plate. Use paper towels to absorb any excess moisture until it measures 1/4 cup.
11. In a medium bowl, beat the softened butter with an electric mixer on high until it is fluffy and pale, about 5-10 minutes.
12. Add the cold cream cheese and mix until just combined.
13. Mix in the dried pumpkin and pumpkin pie spice.
14. Gradually incorporate the powdered sugar, one cup at a time, mixing until the frosting is light and airy, about 1-2 minutes.
15. Place the frosting into a piping bag with a decorative nozzle, like the Wilton 1M.
16. Once the cupcakes are fully cooled, generously pipe frosting onto each one.
17. Serve the cupcakes, and keep any extra in a sealed container in the refrigerator for up to three days.

Notes

• Make sure to bring the eggs, milk, and sour cream to room temperature for a smoother batter consistency.
• Sift the flour and cocoa powder to ensure a lump-free batter.
• Dry out the canned pumpkin puree to enhance the flavor and prevent a watery frosting.

• Prep Time: 25 minutes
• Cook Time: 17-19 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 250
• Fat: 14g
• Protein: 2g

Keywords: pumpkin cupcakes, cream cheese frosting, black cocoa, Libby’s pumpkin, pumpkin spice, moist cupcakes

Crafting the Perfect Chocolate Pumpkin Cupcakes

Fundamentals

Creating chocolate pumpkin cupcakes begins with understanding the ingredients. The combination of softened butter and granulated sugar forms the foundation, providing the necessary structure and sweetness. Adding egg and egg yolk contributes to the cupcakes’ richness, while vanilla enhances the overall flavor profile.

The inclusion of whole milk and sour cream ensures a moist and tender crumb. Meanwhile, pumpkin puree adds a unique depth of flavor and complements the cocoa powder perfectly. Pumpkin pie spice ties everything together, lending a warm, autumnal aroma.

Preparation/setup

Start by preheating your oven to 350°F and lining a cupcake tin with 12 liners. This step ensures even baking and easy removal. In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Gradually incorporate the egg, egg yolk, and vanilla, mixing until everything is well combined.

Next, fold in the milk, sour cream, and pumpkin puree. In a separate bowl, whisk together the sifted flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. Slowly blend the dry ingredients into the wet mixture, ensuring a smooth batter forms.

Once the batter is ready, distribute it evenly among the cupcake liners. Fill each about three-quarters full to allow room for rising. Bake the cupcakes for 17-19 minutes, checking for doneness with a toothpick or cake tester.

Mastering the Techniques of Chocolate Pumpkin Cupcakes

Technique

Creating the perfect chocolate pumpkin cupcakes requires a few essential techniques. Creaming the butter and sugar is crucial for a light, airy texture. Be sure to beat them together thoroughly until pale and fluffy. This step is key for trapping air, which helps the cupcakes rise beautifully.

When mixing the wet and dry ingredients, use a gentle hand to avoid overmixing, which can result in dense cupcakes. Instead, fold the ingredients until just combined to maintain a tender crumb. This technique ensures the cupcakes are soft and moist.

Tips/tricks

For an extra burst of flavor, consider adding a touch more pumpkin pie spice or even a pinch of cinnamon. These spices elevate the overall taste, making the cupcakes even more delectable. Additionally, ensure all ingredients are at room temperature before starting. This allows for better incorporation and results in a smoother batter.

If you love creative comfort food, you’ll definitely want to try these Chocolate Lava Cupcakes — another delightful recipe that combines rich flavors with a gooey center.

Perfecting Results with Chocolate Pumpkin Cupcakes

Perfecting results

Achieving perfection with chocolate pumpkin cupcakes involves careful attention to detail. Use a toothpick to test for doneness; it should come out clean or with a few moist crumbs. Allow the cupcakes to cool in the baking tin for about 5 minutes before transferring them to a wire rack. This step prevents them from becoming soggy.

For the frosting, begin by drying the pumpkin puree to ensure your frosting isn’t too wet. Beat the softened butter until fluffy, then add the cold cream cheese. This combination creates a creamy, stable frosting that complements the cupcakes beautifully.

Troubleshooting/variations

If your frosting seems too loose, gradually add more powdered sugar until the desired consistency is reached. Alternatively, if it’s too thick, a splash of milk can thin it out. For a variation, try incorporating a touch of maple syrup into the frosting for a hint of sweetness.

If you’re looking for more no-bake options, explore our No-Bake Peanut Butter Cheesecake Cups with Chocolate Shell, a delightful treat that’s quick and easy to prepare.

Serving and Storing Chocolate Pumpkin Cupcakes

Serving/presentation

When it comes to serving, presentation is key. Use a piping bag with a decorative nozzle, like the Wilton 1M, to generously pipe frosting onto each cupcake. This adds a professional touch that enhances their visual appeal. For an extra festive touch, sprinkle a little pumpkin pie spice on top.

These cupcakes are perfect for any occasion, from casual gatherings to holiday celebrations. Their rich chocolate and pumpkin flavors make them a standout dessert on any table. For more inspiration, check out our Death by Chocolate Dump Cake that offers an equally indulgent experience.

Pairings/storage

Enjoy these chocolate pumpkin cupcakes with a warm cup of coffee or hot cocoa, enhancing their cozy, comforting flavors. To store, keep any extra cupcakes in a sealed container in the refrigerator for up to three days. This ensures they remain fresh and delicious.

For a breakfast twist, try our Peanut Butter Chocolate Chip Breakfast Blondies, which offer a delightful combination of flavors to start your day right.

Conclusion

Crafting chocolate pumpkin cupcakes is a rewarding experience that brings together rich flavors and comforting aromas. The balance of chocolate and pumpkin, combined with a luscious cream cheese frosting, creates a dessert that is both indulgent and heartwarming. These cupcakes showcase the beauty of simple ingredients elevated to create something truly special.

The techniques and tips shared ensure that each cupcake is perfectly moist and flavorful, ready to delight anyone who takes a bite. Whether enjoyed as a standalone treat or paired with a cozy beverage, these chocolate pumpkin cupcakes are sure to become a favorite in your dessert repertoire.

FAQs – Chocolate Pumpkin Cupcakes