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!
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
Instructions
- Set your oven to 350°F and place 12 liners in a regular cupcake tin.
- In a large bowl, use an electric mixer to blend the butter and sugar until creamy, around 1-2 minutes.
- Incorporate the egg, egg yolk, and vanilla, mixing until the mixture is smooth and light in color, roughly 1 minute.
- Stir in the milk, sour cream, and pumpkin puree until combined.
- In a separate bowl, whisk together the sifted flour, sifted cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
- Gradually mix the dry mixture with the wet ingredients until you achieve a smooth batter.
- Distribute the batter evenly among the cupcake liners, filling each about three-quarters full.
- Bake in the oven for 17-19 minutes, checking for doneness with a toothpick or cake tester.
- Allow the cupcakes to cool in the baking tin for 5 minutes before moving them to a rack to cool completely.
- 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.
- In a medium bowl, beat the softened butter with an electric mixer on high until it is fluffy and pale, about 5-10 minutes.
- Add the cold cream cheese and mix until just combined.
- Mix in the dried pumpkin and pumpkin pie spice.
- Gradually incorporate the powdered sugar, one cup at a time, mixing until the frosting is light and airy, about 1-2 minutes.
- Place the frosting into a piping bag with a decorative nozzle, like the Wilton 1M.
- Once the cupcakes are fully cooled, generously pipe frosting onto each one.
- 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
