These chocolate pumpkin cupcakes are moist chocolate cupcakes that are made with black cocoa powder. They're then topped with a pumpkin buttercream frosting that tastes just like pumpkin pie filling!
This chocolate pumpkin cupcake recipe has both pumpkin pie spice in the cupcake batter and frosting.
The cupcakes have a rich dark chocolate flavor thanks to the black cocoa powder. These would be perfect to make for a Halloween party!
Looking for more pumpkin recipes? Then check out these: pumpkin cinnamon rolls, pumpkin chocolate chip cookies, and pumpkin banana bread.
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Why You'll Love These Cupcakes
- Chocolate and pumpkin taste amazing together.
- Canned pumpkin puree is used to make the frosting.
- You don't need food coloring to get these bold colors.
- They're like your traditional chocolate cupcakes, but better.
- The pumpkin frosting is smooth and creamy!
The combination of chocolate and pumpkin flavors come together so nicely in these moist cupcakes.
Fall season is here, and these cupcakes would be perfect to serve for both Halloween and Thanksgiving!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Expert Baking Tips" above).
- 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: Here is my recipe on how to make your own.
- 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.
Instructions
Here are the step by step instructions on how to make these delicious chocolate pumpkin cupcakes.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, sugar, black cocoa powder, pumpkin spice, baking soda, baking powder, and salt.
Step 2: Wet ingredients. In a large bowl, whisk together the egg, milk, water, oil, and vanilla extract.
Step 3: Combine the ingredients. Add the flour mixture to the wet ingredients and whisk until combined.
Step 4: Bake. Fill the cupcake liners ½ way full (I used a cookie scoop) and bake for 15-20 minutes. Allow them to cool in the cupcake pan for 10 minutes and then transfer them to a cooling rack.
Step 5: Make the frosting. In a large stand mixer bowl using the paddle attachment, beat the butter on high speed until smooth.
Add the powdered sugar, pumpkin puree, vanilla extract, pumpkin spice, and cinnamon and mix on low speed until combined. Then increase the speed to high and mix for another 1-2 minutes.
Step 6: Decorate. Frost the cooled cupcakes. I placed the frosting in a pastry bag and used the Wilton 1M piping tip.
Storage Tips
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
You can keep them at room temperature for 2 days before needing to refrigerate them.
Expert Baking Tips
- Baking Pan: Prep a 12-count muffin pan with cupcake liners.
- 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 (about 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.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
📖 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.
Notes:
-
- Baking Pan: Prep a 12-count muffin pan with cupcake liners.
-
- 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 (about 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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