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Chocolate Pumpkin Cupcake

Chocolate Pumpkin Cupcakes

Pumpkin cupcakes, filled with chocolate. Frosted with a swirl of Chocolate Fudge Frosting and Pumpkin Cream Cheese Frosting.
Course Dessert
Cuisine American
Keyword chocolate, cupcakes, pumpkin
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 cupcakes
Calories 280 kcal

Ingredients

Pumpkin Cupcakes

  • 1 1/2 cups all-purpose flour 190 grams, 6.7 oz
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup vegetable oil 113 grams, 4 oz
  • 2 eggs
  • 1/4 cup granulated sugar 50 grams, 1.7 oz
  • 1/2 cup brown sugar 100 grams, 3.5 oz
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree 170 grams, 6 oz

Pumpkin Cream Cheese Frosting

  • 1/2 cup cream cheese softened (113 grams, 4 oz)
  • 1/4 cup unsalted butter softened (56 grams, 2 oz)
  • 1/4 cup pumpkin puree 56 grams, 2 oz
  • 2-3 cups powdered sugar sifted (255 grams, 9 oz-382 grams, 13.5 oz)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extract

Chocolate Fudge Frosting

  • 1/2 cup unsalted butter softened (113 grams, 4 oz)
  • 1/2 cup cream cheese softened (113 grams, 4 oz)
  • 4 oz chopped dark chocolate melted (113 grams)
  • 1 teaspoon vanilla extract
  • 1 1/2 - 2 cups powdered sugar 191 grams, 6.75 oz - 255 grams, 9 oz
  • 1 teaspoon of milk or more as needed

Instructions

Pumpkin Cupcakes

  1. Pre-heat oven to 350F.
  2. Line a cupcake pan with 12 cupcake liners.
  3. Start by sifting the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
  4. In another bowl, add the vegetable oil and the eggs. Whisk them together for about 60 seconds.
  5. Add sugars and whisk until mixture is incorporated.
  6. Add pumpkin puree and vanilla extract and whisk until incorporated.
  7. Add dry ingredients and mix with a spatula until just incorporated.
  8. Divide batter between the 12 cupcake tins.
  9. Bake for 12-15 minutes. When you touch the top of a cupcake lightly with your finger, it should spring back.
  10. Let cupcakes cool down.

Pumpkin Cream Cheese Frosting

  1. Cream butter and cream cheese with an electric mixer for about 2 minutes.
  2. Add 2 cups of the powdered sugar to the bowl with the mixer off.
  3. Mix on low until powdered sugar is incorporated. Then whip mixture on high for 1 minute or so. Add cinnamon, nutmeg, and vanilla. Mix until combined. If frosting is too runny, add more sifted powdered sugar, as needed. If frosting is too stiff, add a bit of milk, one teaspoon at a time, mixing to check for consistency.

Chocolate Fudge Frosting

  1. Start by melting the chopped chocolate. Let it come to room temperature, or at least cool down to barely warm.
  2. Sift powdered sugar and cocoa powder together. Set aside.
  3. With an electric mixer, cream the butter and cream cheese together for about 2 minutes.
  4. Add cooled down chocolate and cream mixture, scraping the bottom of the bowl in order to incorporate everything together.
  5. With the mixer off, add powdered sugar and cocoa to the bowl.
  6. Mix on low until incorporated.
  7. Raise speed to medium high and cream for 1-2 minutes.
  8. If too stiff, add a bit of milk, 1 teaspoon at a time until you achieve the desired consistency.
  9. If too runny, add a bit more sifted powdered sugar.

To assemble

  1. Cut a hole in the center of each cupcake, setting the cake pieces aside. Fill the cupcakes with some of the chocolate fudge frosting. Cover with the cake top pieces.
  2. Now, place each frosting in separate piping bags.
  3. Cut a hole at the end of the bags.
  4. Place both bags inside of a larger bag fitted with the tip you are going to use to frost your cupcakes. This will help you achieve the swirl effect. Look at pictures on the post above to check it out how to do it.

Storage

  1. Cupcakes will keep well in the fridge for up to 4 days.
Nutrition Facts
Chocolate Pumpkin Cupcakes
Amount Per Serving
Calories 280
* Percent Daily Values are based on a 2000 calorie diet.