With Fall quickly approaching, I can’t wait to make these delicious chocolate pumpkin cupcakes again! I substituted one of the eggs for pumpkin puree to take a simple boxed chocolate cupcake mix to the next level. A hint of cinnamon really brings the autumn flavor, and the rich chocolate buttercream is the perfect way to top them off. These chocolate and pumpkin cupcakes are perfection!
I love the flavor combination of chocolate and pumpkin. Adding pumpkin puree to chocolate cupcakes makes them even more moist and decadent! Topped with a chocolate pumpkin truffle, these cupcakes are my favorite festive treat for Fall!
What’s in This Chocolate Pumpkin Cupcakes Recipe?
- Chocolate Cake Mix: Makes these cupcakes super simple to put together. Use your favorite brand.
- Cinnamon: Adds a hint of warmth to the cupcake batter.
- Vegetable Oil: Makes these cupcakes moist and tender.
- Pumpkin Puree: Adds a hint of pumpkin flavor and makes these cupcakes super moist. Be sure to buy puree, not pumpkin pie filling, as pie filling often has spices added to it.
- Eggs: Help bind the cupcakes and keep them moist.
- Butter: Unsalted butter forms the creamy base of the frosting.
- Powdered Sugar: Sweetens the frosting and gives it structure.
- Chocolate: Melted chocolate adds a rich chocolatey flavor to the buttercream. Feel free to use dark, semisweet, or milk chocolate.
- Vanilla Extract: Adds warmth to the frosting.
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How to Store
Store leftover chocolate pumpkin cupcakes in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Tips for Success
- It can be difficult to tell when chocolate cupcakes are baked, so check them with a toothpick after 15 minutes to see if they’ve finished baking. If not, leave them in the oven a bit longer.
- I topped each cupcake with a chocolate pumpkin. I found Assorted Belgian Chocolate Pumpkins at Trader Joe’s, but you can also order similar ones online.
Chocolate Pumpkin Cupcakes Recipe
Ingredients
For the Chocolate Pumpkin Cupcakes
- 13.25 ounces chocolate cake mix 375 grams (1 box)
- ½ teaspoon ground cinnamon
- 1 cup water 227 grams
- ⅓ cup vegetable oil 67 grams
- ¼ cup pumpkin puree 57 grams (not pumpkin pie filling!)
- 2 large eggs 100 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
- Muffin Tin
- Stand Mixer Optional
- Hand Mixer Optional
- Piping Tip Set
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 cake mix and cinnamon.13.25 ounces chocolate cake mix, ½ teaspoon ground cinnamon
- In another bowl, whisk together the water, vegetable oil, pumpkin puree, and eggs.1 cup water, ⅓ cup vegetable oil, ¼ cup pumpkin puree, 2 large eggs
- 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.
Notes
How to Make Chocolate Pumpkin Cupcakes Step-by-Step
Whisk the Dry: Preheat oven to 350°F. Line a muffin tin with paper liners. In a large bowl, whisk together 13.25 ounces (1 box) of chocolate cake mix and ½ teaspoon of ground cinnamon.
Mix the Wet: In another bowl, whisk together 1 cup of water, ⅓ cup of vegetable oil, ¼ cup of pumpkin puree, and 2 large eggs. Add the wet ingredients to the dry and fold just until combined, taking care not to overmix. Overmixing will lead to dense, rubbery cupcakes.
Portion the Cupcakes: Divide the batter between the muffin tin wells, filling each one ¾ of the way full.
Bake the Cupcakes: 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.
Beat the Frosting: Add ½ cup of softened unsalted butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. With the mixer on low, slowly add 2 cups of powdered sugar. Once all of the powdered sugar has been incorporated, add 6 ounces of melted chocolate and 1 teaspoon of vanilla and mix just until combined. Scrape down the sides of the bowl as needed. Turn the mixer to medium-high speed and beat until the frosting becomes light and fluffy, about 1 minute.
Frost the Cupcakes: 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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