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    Home » Recipes » Cupcakes

    Chocolate Pumpkin Cupcakes

    Modified: Feb 11, 2025 · Published: Sep 11, 2023 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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!

    A bite taken out of a chocolate pumpkin cupcake.

    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.

    Jump to:
    • Why You'll Love These Cupcakes
    • Ingredients Needed
    • Instructions
    • Storage Tips
    • Expert Baking Tips
    • Recipe FAQs
    • More Cupcake Recipes
    • 📖 Recipe
    Black cocoa powder cupcakes with a pumpkin pie frosting on top.

    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!

    A chocolate cupcake laying on its side topped with pumpkin frosting.

    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.
    Ingredients: flour, sugar, egg, pumpkin spice, cinnamon, salt, baking powder, baking soda, oil, milk, water, black cocoa powder, and vanilla.
    Ingredients: powdered sugar, butter, pumpkin spice, cinnamon, pumpkin puree, and vanilla.

    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.

    Dry ingredients mixed together in a glass bowl.
    Black cocoa powder cupcake batter in a glass bowl with a metal whisk.

    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.

    Chocolate cupcake batter in a muffin pan.
    One dozen baked chocolate cupcakes in a muffin tin.

    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.

    Pumpkin frosting in a bowl.

    Step 6: Decorate. Frost the cooled cupcakes. I placed the frosting in a pastry bag and used the Wilton 1M piping tip. 

    Chocolate cupcakes on a brown plate with orange frosting.

    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

    Do I Have To Use Black Cocoa Powder?

    You definitely don't have to and can just use unsweetened cocoa powder.

    What Does Black Cocoa Taste Like?

    It has a deeper and more bold chocolate flavor. It kind of reminds me of an Oreo!

    What Else Can I Add To These?

    You could top your cupcakes with fall sprinkles or even some mini chocolate chips.

    A pumpkin chocolate cupcake sitting on a cupcake liner with a bite taken out of it.

    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

    • Black Velvet Cupcakes
    • Pumpkin Chocolate Chip Cupcakes
    • Pumpkin Cupcakes with Maple Frosting
    • Chocolate Caramel Cupcakes

    📖 Recipe

    Chocolate Pumpkin Cupcakes

    Karissa Parrish
    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!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Cool Time 10 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes

    Equipment

    • 12-count muffin pan
    • Cupcake Liners
    • 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.

    Nutrition

    Serving: 1cupcakeCalories: 447kcalCarbohydrates: 62gProtein: 2gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 56mgSodium: 125mgPotassium: 78mgFiber: 1gSugar: 52gVitamin A: 1305IUVitamin C: 0.3mgCalcium: 38mgIron: 1mg
    US Customary - Metric
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    5 from 5 votes (5 ratings without comment)

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    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

    More about me →

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