Pumpkin Chocolate Cupcakes
These pumpkin chocolate cupcakes are the ultimate fall indulgence. Moist chocolate cake topped with silky pumpkin spice buttercream frosting and a sprinkle of cocoa powder makes every bite perfectly rich, warm, and seasonal.
Get ready to fall in love! Chocolate and pumpkin might sound like an unlikely duo, but just like Johnny and Baby in Dirty Dancing, they prove that opposites really do attract.
These pumpkin chocolate cupcakes are a match made in dessert heaven, where rich, fudgy chocolate cupcakes meet the cozy nostalgia of pumpkin spice buttercream frosting.
If you are looking for an easy cupcake recipe to bring extra fall indulgence, these cupcakes are calling your name and holding a boombox over their head!
If you’re looking to dabble with more delicious recipes featuring pumpkin and chocolate, check out my pumpkin chocolate chip cupcakes and pumpkin chocolate chip cookies.
How to Make Pumpkin Chocolate Cupcakes
Step 1: Make the cupcake batter. Combine the chocolate chips, cocoa powder, and boiling water. Whisk together the dry ingredients. Pour in the chocolate mixture and mix to combine. Add the remaining wet ingredients and whisk until the batter is smooth.
Step 2: Bake the cupcakes. Portion the cupcake batter into cupcake liners and bake the cupcakes.
Step 3: Make the frosting. Whip the butter. Add in the powdered sugar, pumpkin puree, heavy cream, vanilla extract, pumpkin pie spice, and salt. Mix the frosting until it is smooth and creamy.
Step 4: Assemble the cupcakes. Pipe a generous swirl of frosting onto the cupcakes and sprinkle with cocoa powder.
Courtney’s Expert Cupcake Baking Tips
- Use dark cocoa powder or dutch-process cocoa powder for the deepest and richest chocolate flavor. The acidity in the cocoa also helps to activate the baking soda in the cupcake batter.
- The chocolate cupcake batter is thin, so use a liquid measuring cup to easily and neatly fill the cupcake liners.
- Dry the pumpkin puree before adding it to the frosting. The moisture in the puree can cause the buttercream to split. Removing the excess moisture prevents the buttercream from splitting and also gives the frosting great pumpkin flavor.
- Use a fine mesh strainer to sprinkle the cocoa powder on top of the cupcakes.
- Check out my posts on tips for making the best cupcakes, best buttercream frosting, and my favorite cupcake baking supplies for even more helpful tips and tricks.
Frequently Asked Questions
Removing the excess moisture from the pumpkin puree helps to concentrate the pumpkin flavor without adding a lot of water to the frosting. Adding excess moisture to the frosting can cause the buttercream to split rather than emulsify into a creamy texture. You don’t want to skip this step!
Spread the pumpkin puree on a thick stack of paper towels. Blot the puree with additional paper towels until the pumpkin reduces by half.
The chocolate cupcake batter is very thin in this recipe. The best, easiest, and cleanest way I have found to portion the cupcake batter is to use a liquid measuring cup or bowl with a spout. Pour the batter into the cupcake liners about ¾ full. If the batter looks uneven, use a teaspoon to move some of the batter around to get even cupcakes.
Pumpkin pie spice is a combination of warm spices including cinnamon, nutmeg, ginger, allspice and cloves. You can use store-bought or make your own homemade pumpkin pie spice.
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Pumpkin Chocolate Cupcakes
Ingredients
Chocolate Cupcakes
- ¼ cup (45 g) semisweet chocolate chips
- ¼ cup (22 g) dark cocoa powder or dutch-process cocoa powder
- ¾ cup (180 ml) boiling water
- ¾ cup (94 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ tsp (0.5 tsp) baking soda
- ½ tsp (0.5 tsp) salt
- ⅓ cup (80 ml) vegetable oil
- 2 (2) large eggs (room temperature)
- 2 tsp (2 tsp) vanilla extract
Pumpkin Spice Buttercream Frosting
- ½ cup (125 g) pumpkin puree
- 1 cup (227 g) unsalted butter (room temperature)
- 2 ½ cups (300 g) powdered sugar
- 2 tbsp (30 ml) heavy cream
- 2 tsp (2 tsp) vanilla extract
- 1 tsp (1 tsp) pumpkin pie spice
- ¼ tsp (0.25 tsp) salt
Additional Ingredients
- 1 tbsp (5 g) cocoa powder
Instructions
Chocolate Cupcakes
- Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- In a small mixing bowl, stir together the semisweet chocolate chips, dark cocoa/dutch-process cocoa powder, and boiling water until the chocolate chips are melted. Set aside to cool for 5 minutes.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Pour in the slightly cooled chocolate mixture into the flour mixture and whisk until well combined. Add in the vegetable oil, eggs, and vanilla extract, and whisk until the cupcake batter is well combined and smooth (the batter will be thin).
- Portion the cupcake batter into the cupcake liners, filling about ¾ full. Use a large liquid measuring cup or a bowl with a spout to easily fill the liners.
- Bake the cupcakes for about 20 minutes or until the tops of the cupcakes bounce back slightly when gently touched. Cool the cupcakes in the pan for 5 minutes and then transfer to a wire rack to cool completely.
Pumpkin Spice Buttercream Frosting
- First, remove the moisture from the pumpkin puree. Spread the ½ cup of pumpkin puree on a thick stack of paper towels. Blot the pumpkin puree with the paper towels to remove the excess moisture. Continue to blot the puree until the pumpkin reduces to ¼ cup. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add in the dried pumpkin puree, heavy cream, vanilla extract, pumpkin pie spice, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 3 to 5 minutes until it is smooth and creamy. Turn the mixer to low speed and mix for several minutes to smooth out the buttercream.
Assembling the Cupcakes
- Fill a piping bag fitted with an Ateco 857 piping tip with the pumpkin spice buttercream frosting. Pipe a generous swirl of frosting onto the cooled chocolate cupcakes. Use a fine mesh strainer to dust the top of the frosted cupcakes with cocoa powder.
Notes
- Room temperature: Store the cupcakes in an airtight container at room temperature for 2 days.
- Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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