Combine two incredible flavors into one with these moist and delicious Chocolate Pumpkin Cupcakes. They’re easy to make from scratch and taste amazing!
Chocolate Pumpkin Cupcakes Recipe
Chocolate and pumpkin! While it may sound strange, these flavors pair perfectly together, creating something absolutely delicious. When you want to give it a try and see for yourself, be sure to prepare this recipe for Chocolate Pumpkin Cupcakes.
These cupcakes are made from scratch and make a great addition to your holiday parties. The cupcakes are tender, moist, and topped with an amazing chocolate buttercream.
Why You’ll Love this Chocolate Pumpkin Cupcake Recipe:
- Flavorful: These cupcakes are delicious! The taste of pumpkin is amazing with chocolate and takes these cupcakes to the next level.
- Easy to make: No more buying cupcakes from the store. They’re so EASY to prepare, so it won’t take long for you to have fresh baked cupcakes ready to enjoy.
How to make Pumpkin Chocolate Cupcakes at Home
Be sure to see the recipe card below for full ingredients & instructions!
- Heat your oven and line your muffin pan
- Grab a large bowl and whisk your baking powder with flour, cinnamon, sugar, and cocoa.
- Take a second bowl and combine milk with pumpkin puree, eggs, vanilla, and oil.
- Add your wet ingredients to your dry ingredients and whisk until combined.
- Add the batter to the muffin tin.
- Bake for 15-18 minutes and remove from the oven.
- Prepare buttercream and pipe it on your cupcakes after they’ve cooled.
Yes, these cupcakes can be gluten-free if you use a 1:1 gluten-free blend flour.
Yes. You don’t need to put the cupcakes in the fridge to keep them fresh. Put them in an airtight container and store them on your counter for up to 2 days.
Yes! Many people prefer using coconut oil, so if that is what you have at home, feel free to use it as a substitute. It is recommended to use refined coconut oil if you wish to avoid adding any coconut flavor to the recipe.
If you’re going to prepare these ingredients, you’ll need pumpkin puree. While you can make the puree yourself, it’s even easier to buy canned pumpkin puree from the grocery store. Be sure to buy puree, not pumpkin pie filling, as pie filling often has spices added to it.
You can use any cocoa powder you prefer, as long as it is unsweetened. I like to use unsweetened Dutch-process cocoa here for the richer color.
These Chocolate Pumpkin Cupcakes are such a tasty treat. You can make them for yourself or hand them out at parties with friends and family.
You don’t need professional baking skills to have success with this recipe. It’s simple enough to follow along! Even beginner bakers will have success with these easy chocolate pumpkin cupcakes.
Recipe Tips and Notes
Add the wet and dry ingredients together in 3 batches, stirring between additions.
Use a silicone spatula to scrape down the side of the bowl to ensure that everything is mixed together.
Check your cupcakes with a toothpick after 15 minutes to see if they’ve finished baking. If not, leave them in the oven a bit longer.
What type of frosting is best for pumpkin cupcakes?
Chocolate buttercream frosting is an excellent choice because it is soft, creamy, and not too sweet. It pairs well with the pumpkin taste and the chocolate flavor.
How do you store leftover chocolate pumpkin cupcakes?
Store your leftovers in a large airtight container. I suggest frosting the cupcakes only before you plan to eat them. You can use parchment paper to separate cupcakes if you’re stacking them on top of one another.
Can these be made ahead of time?
Yes, you can make the cupcakes several days in advance. If so, you need to store them properly in an airtight container to keep them fresh. Frost the cupcakes the day you plan to serve them to maximize freshness and shelf life. Once frosted, the cupcakes can be stored in an airtight container at room temperature for up to 2 days.
If you need a tender and flavorful cupcake, give these Chocolate Pumpkin Cupcakes a try. They’re full of flavor and super simple to make. Whip up a batch today!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Pumpkin Cupcakes Recipe
Ingredients
For the Chocolate Pumpkin Cupcakes
- 1 ¼ cups all-purpose flour 150 grams
- 1 cup granulated sugar 198 grams
- ¼ cup unsweetened cocoa powder 21 grams
- 1 teaspoon baking powder 4 grams
- ½ teaspoon ground cinnamon
- ½ cup whole milk 114 grams
- ⅓ cup canned pumpkin puree 76 grams
- ¼ cup vegetable oil 50 grams
- 2 large eggs 100 grams
- 1 teaspoon pure vanilla extract 4 grams
For the Chocolate Buttercream
- ½ cup unsalted butter 113 grams, softened (1 stick)
- 2 cups powdered sugar 226 grams
- 6 ounces chocolate 170 grams, melted and cooled
- 1 teaspoon pure vanilla extract 4 grams
Equipment
- Stand Mixer Optional
- Hand Mixer Optional
Instructions
For the Chocolate Pumpkin Cupcakes
- Preheat oven to 350°F. Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, and cinnamon to combine.1 ¼ cups all-purpose flour, 1 cup granulated sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon ground cinnamon
- In another bowl, whisk together the milk, pumpkin puree, oil, eggs, and vanilla to combine.½ cup whole milk, ⅓ cup canned pumpkin puree, ¼ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract
- Add the wet ingredients to the dry and fold just until combined, taking care not to overmix. Overmixing will lead to dense, rubbery cupcakes.
- Divide the batter between the muffin tin wells, filling each one ¾ of the way full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely before icing.
For the Chocolate Buttercream
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute.½ cup unsalted butter
- With the mixer on low, slowly add the powdered sugar.2 cups powdered sugar
- Once all of the powdered sugar has been incorporated, add the melted chocolate and vanilla and mix just until combined. Scrape down the sides of the bowl as needed.6 ounces chocolate, 1 teaspoon pure vanilla extract
- Turn the mixer to medium-high speed and beat until the frosting becomes light and fluffy, about 1 minute.
- Transfer the frosting to a piping bag fitted with your choice of tip (I like a Wilton 1M). Pipe the cupcakes as desired.
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