Chocolate Pumpkin Cupcakes

These chocolate pumpkin cupcakes are so moist and so soft. They are frosted with fluffy cream cheese frosting. These irresistible spiced pumpkin cupcakes are perfect for fall baking.

These pumpkin cupcakes came from one of my favorite pumpkin sheet cake recipes. I love how the pumpkin sheet cake turns out so moist! Turn it into cupcake form, add swirls of chocolate, cream cheese frosting… and you got one tasty dessert!

Why you need to make this recipe:

• No mixer needed! Just two bowls and a whisk.
• The pumpkin puree makes the cupcakes SO moist.
• Chocolate pumpkin cupcake with cream cheese frosting is one of the best combos. Trust me. It’s delicious.
• Perfect for parties, or family gatherings.
• Even non pumpkin lovers will love this. I can guarantee it.

Ingredients needed

For the pumpkin chocolate cupcakes

• Flour: I use all purpose flour. Flour will bring structure to the cupcake.
• Eggs:
• Sugar: To add sweetness.
• Pumpkin puree: Be sure to use pumpkin puree not pumpkin pie puree. This will bring moister to the cupcake.
• Oil: Any neutral oil will work.
• Baking soda and baking powder: To ensure the cupcakes rise.
• Spices: A mixture of cinnamon and nutmeg will be used.
• Unsweetened cocoa powder: This will add the chocolate flavor to the pumpkin.

For the cream cheese frosting

• Cream cheese: Use full fat cream cheese at room temperature.
• Butter: Use unsalted butter at room temperature.
• Powdered sugar: To add sweetness.
• Cinnamon: This is optional but highly recommended. A hint of cinnamon powder is used. This will add a bit of spice to the frosting.

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Making the pumpkin cupcakes

1. Whisk the dry ingredients: In a medium bowl combine flour, baking soda, baking powder, ground cinnamon and ground nutmeg. Set aside.
2. Combine wet ingredients: To a large bowl add eggs, sugars, oil and pumpkin puree. Whisk until combined.
3. Combine all ingredients: Add the flour mixture to the pumpkin batter. Whisk until flour is incorporated.
4. Divide the batter: Take about a scant one cup of the batter and place it in a separate bowl. Add unsweetened cocoa powder and stir until combined. This will be the chocolate pumpkin batter.
5. Add batter to cupcake tins: Add about one tablespoon of pumpkin batter to the cupcake tin. Then add about ½ tablespoon of chocolate pumpkin batter. The add a bit more pumpkin batter and then chocolate batter. The cupcakes should be about half way full. Swirl with a toothpick. Repeat until batter is gone.
6. Bake: Bake for 20-25 minutes or until toothpick inserted comes out clean. Cool completely.

Making the cream cheese frosting

1. Add cream cheese, powdered sugar and ground cinnamon to a mixer bowl. Beat for 1-2 minutes or until smooth. Add softened butter 1 tablespoon at a time. Beat until smooth and fluffy.
2. Once the cupcakes are cool, frost the cupcakes with cream cheese frosting.

Tips for success

• The cream cheese frosting is slightly on the tangy side. If you want the cream cheese frosting to be sweeter add more powdered sugar. Add up to 1 – 1 ½ cups more powdered sugar.
• The ground cinnamon is optional in the cream cheese frosting. It adds a little bit of spice to the frosting. Feel free to use more or less, or completely omit it. Which ever way you choose, the cream cheese frosting will be delicious.
• Once you add the butter to the cream cheese frosting be sure to beat until well combined. I mix the cream cheese frosting for 3-5 minutes. It should be fluffy and smooth.
• Feel free to use pumpkin pie spice instead of cinnamon and nutmeg.
• Be sure to use pumpkin puree and not pumpkin pie puree. Pumpkin pie puree already has additional spices and sugar added. This will alter the recipe.

HAPPY FALL BAKING!

Other pumpkin recipes you may like

• Pumpkin Swirl Cheesecake Bars
• Pumpkin Cake with Cream Cheese Frosting (easy)

If you made this recipe, I would love to hear from you! Comment and rate below. I would also love to see your creation. Share your photo by tagging tasty_treat_pantry on Instagram or Pinterest.

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