These chocolate pumpkin cupcakes are moist black velvet chocolate cupcakes that are made with black cocoa powder. They're then topped with an easy pumpkin buttercream frosting that tastes just like pumpkin pie filling!
As a professional home baker who loves all things pumpkin and chocolate, I knew I needed to combine the two in a cupcake recipe!
The cupcakes have a rich dark chocolate flavor thanks to the black cocoa powder.
These would be perfect to make for a Halloween party (or also these Halloween funfetti cupcakes!). Trust me, you can never go wrong with pumpkin and chocolate together.
Why You'll Love These Cupcakes
- Quick prep time. It takes just 40 minutes to make these cupcakes from start to finish! Quick Tip: Make the frosting while the cupcakes are baking!
- Best pumpkin flavor. A combination of both real pumpkin puree and pumpkin pie spice are used in the frosting to give it that pumpkin pie flavor.
- No food coloring used. Wondering how to get that pure black color? Black cocoa powder. It's the same ingredient I use in this black velvet cake recipe.
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Ingredients For Easy Chocolate Pumpkin Cupcakes
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Professional Home Baking Tips" below).
- Black Cocoa Powder: I recommend this black cocoa powder. It tastes so good and the cupcakes turn out to be a dark black color.
- Pumpkin Spice: This is easily found at your local grocery store or you can make your own homemade pumpkin pie spice.
- Oil: You can use either vegetable oil or canola oil.
- Butter: Use unsalted butter for the frosting.
- Pumpkin Puree: Not to be confused with pumpkin pie filling. They are not interchangeable.
See the recipe card for the full ingredients list and the exact amounts.
How To Make The Best Chocolate Pumpkin Cupcakes
Step 1: In a medium bowl, whisk together the flour, sugar, black cocoa powder, pumpkin spice, baking soda, baking powder, and salt.
Step 2: In a large bowl, whisk together the egg, milk, water, oil, and vanilla extract.
Step 3: Add the flour mixture to the wet ingredients and whisk until combined.
Step 4: Fill the cupcake liners ½ way full (I used a cookie scoop) and bake for 15-20 minutes.
Step 5: Allow the cupcakes to cool in the pan for 10 minutes and then transfer them to a cooling rack.
Step 6: Beat the butter on high speed until smooth and creamy.
Add the powdered sugar, pumpkin puree, pumpkin spice, cinnamon, and vanilla extract and mix on low speed until combined.
Step 7: Then increase the speed to high and mix for another 1-2 minutes.
Step 8: Frost the cooled cupcakes. I placed the frosting in a pastry bag and used the Wilton 1M piping tip.
Karissa's Baking Tip: For all of my best tips and tricks for making the best pumpkin frosting, check out the blog post!
Storing & Freezing
Storing: Keep any leftover cupcakes in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
Freezing: To freeze, I like to individually wrap each cooled cupcake in plastic wrap and then place them into a freezer-safe bag. Keep frozen for up to 2 months (with or without frosting).
Professional Home Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them ½ way full (a little more than 2 tablespoons).
- Frosting: Frost the cupcakes once they have completely cooled. I used a piping bag and the Wilton 1M tip to frost these cupcakes.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe for how to make your own pumpkin spice.
Recipe FAQs
You definitely don't have to and can just use unsweetened cocoa powder.
It has a deeper and more bold chocolate flavor. It kind of reminds me of an Oreo!
You could top your cupcakes with fall sprinkles or even some mini chocolate chips.
📖 Recipe
Chocolate Pumpkin Cupcakes
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
Ingredients:
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1 cup sugar
- ¼ cup plus 2 tablespoons black cocoa powder, sifted
- 1 ½ teaspoons pumpkin spice
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg room temperature preferred
- ½ cup milk room temperature preferred
- ⅓ cup warm water
- ⅓ cup vegetable oil (or canola oil)
- 1 teapsoon vanilla extract
Pumpkin Frosting
- 1 cup unsalted butter, room temperature
- 3 ½ cups powdered sugar
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin spice
- ¼ teaspoon ground cinnamon
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Chocolate Cupcakes
- In a medium-sized bowl, whisk together the flour, sugar, black cocoa powder, pumpkin spice, baking soda, baking powder, and salt.
- In a large bowl, whisk together the egg, milk, water, oil, and vanilla extract. Add the flour mixture to the wet ingredients and whisk until combined.
- Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 15-20 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them to a wire rack to finish cooling.
Pumpkin Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until light and creamy (1-2 minutes).
- Add the powdered sugar, pumpkin puree, pumpkin spice, cinnamon, and vanilla extract and mix on low speed for 30 seconds. Then increase the speed to high and mix for another 1-2 minutes until smooth and creamy.
- Frost the cooled cupcakes. I placed the pumpkin frosting in a piping bag and used the Wilton 1M piping tip.
- Store any leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Video
Notes:
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- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them ½ way full (a little more than 2 tablespoons).
- Frosting: Frost the cupcakes once they have completely cooled. I used a piping bag and the Wilton 1M tip to frost these cupcakes.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe for how to make your own pumpkin spice.
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