Chocolate Pumpkin Cupcakes

5 from 5 votes

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!

Prep Time15

Cook Time15

Cool Time10

Total Time40

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 447kcal

Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.

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.

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.

- - 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.