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These chocolate pumpkin cupcakes are moist, deeply chocolatey, and infused with warm pumpkin spice flavors. Topped with a luscious pumpkin cream cheese frosting, they are the perfect treat for fall or any time you crave a comforting, seasonal dessert.
Ingredients
- Butter: make sure it is softened to create a smooth batter
- Granulated Sugar: provides sweetness and structure to the cupcakes
- Egg and Egg Yolk: at room temperature to ensure even mixing and light texture
- Vanilla: I recommend vanilla bean paste for depth of flavor but extract works well
- Milk: use whole milk at room temperature to keep the cupcakes moist
- Sour Cream: full fat sour cream adds tenderness and richness
- Canned Pumpkin Puree: use Libby’s for consistent texture and flavor
- Flour: all purpose flour for best crumb and structure
- Black Cocoa Powder: gives a deep chocolate flavor and velvety color
- Baking Powder and Baking Soda: help the cupcakes rise and stay fluffy
- Pumpkin Pie Spice: a blend of cinnamon nutmeg ginger and allspice for warm fall flavor
- Salt: enhances all the other flavors in the cupcakes
- Cream Cheese: cold for the frosting to ensure smooth creamy texture
- Powdered Sugar: sweetens and stabilizes the frosting
Step-by-Step Instructions
- Sauté the Aromatics:
- Cream butter and sugar together in a large bowl with an electric mixer until pale and fluffy
- Incorporate the Eggs:
- Add the egg and egg yolk along with vanilla and mix for about one minute until smooth and light in color
- Mix the Wet Ingredients:
- Combine milk sour cream and canned pumpkin puree with the butter and sugar mixture until fully integrated
- Prepare the Dry Ingredients:
- Sift together flour black cocoa powder pumpkin pie spice baking powder baking soda and salt in a separate bowl
- Combine Wet and Dry:
- Add the dry ingredients to the wet ingredients and mix gently until just combined to avoid overmixing
- Bake the Cupcakes:
- Line a cupcake pan with liners fill each with batter evenly and bake according to your recipe instructions. Let cupcakes cool in the pan for five minutes then transfer to a cooling rack to cool completely
- Make the Frosting:
- Spread canned pumpkin on a plate and use paper towels to remove excess liquid until reduced by half. Beat softened butter until pale and fluffy then add cold cream cheese and combine. Mix in the dried pumpkin and pumpkin pie spice then add powdered sugar gradually until frosting is light and fluffy
- Pipe and Serve:
- Transfer frosting to a piping bag fitted with your chosen tip and decorate cupcakes once completely cooled
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Storage Tips
Store cupcakes in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving to allow the frosting to soften. You can also freeze the baked and cooled cupcakes without frosting for up to two months.
Ingredient Substitutions
You can use regular cocoa powder instead of black cocoa powder though the chocolate flavor will be lighter. For dairy-free options substitute the butter with plant-based margarine and use coconut or almond milk. Avoid homemade pumpkin puree for the frosting as it may be too liquidy
Serving Suggestions
Serve these cupcakes as a festive dessert for Halloween or Thanksgiving. They pair beautifully with a hot cup of coffee or spiced chai. Garnish with a light sprinkle of cinnamon or crushed nuts for extra texture and aroma
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Cultural Context
Pumpkin desserts are a classic autumn tradition in many countries. Combining pumpkin with chocolate is a modern twist that enhances the seasonal flavors while adding richness and decadence to a familiar comfort food
Frequently Asked Questions About Recipes
- → How long do these cupcakes stay fresh?
They stay fresh for up to three days when stored in an airtight container in the fridge. Let them reach room temperature before serving for the best texture.
- → Can I use homemade pumpkin puree?
It’s best to avoid homemade puree because it tends to hold too much liquid. Use canned pumpkin, which provides the right consistency for both the cupcakes and frosting.
- → Why did my frosting split?
Too much moisture in the pumpkin is usually the cause. Be sure to dry the puree with paper towels until it reduces to half the volume before mixing it in.
- → Can I substitute black cocoa powder?
Yes, you can use regular or Dutch process cocoa powder. However, black cocoa powder gives the richest chocolate flavor and deepest color.
- → How can I make the frosting extra fluffy?
Whip the butter until it is very pale and airy before adding cream cheese and pumpkin. This technique ensures the frosting stays light and smooth.
- → Can these be made gluten free?
They have not been tested with gluten free flour, but a 1:1 gluten free blend could work. Results may vary, so experiment and adjust as needed.