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Chocolate Pumpkin Cupcakes

Chocolate pumpkin cupcakes are baked until tender and topped with smooth cream cheese frosting. Pumpkin puree and pumpkin pie spice add a seasonal note to the rich cocoa flavor.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling 5 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 0.5 teaspoon salt
  • 2 eggs large
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 0.5 cup vegetable oil
  • 1 cup pumpkin puree canned
  • 0.25 cup buttermilk
  • 1 teaspoon vanilla extract
For the frosting
  • 4 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 2 cups powdered sugar
  • 0.13 teaspoon salt

Equipment

  • 1 12-cup muffin pan

Method
 

Make the cupcakes
  1. Heat the oven to 350°F and line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, pumpkin pie spice, and salt.
  3. In a large bowl, whisk the eggs, granulated sugar, packed light brown sugar, vegetable oil, canned pumpkin puree, buttermilk, and vanilla extract until smooth.
  4. Add the dry ingredients to the pumpkin mixture and whisk just until no dry streaks remain.
  5. Divide the batter among the liners, filling each about two-thirds full.
  6. Bake for 18 to 22 minutes, until the tops spring back when lightly pressed and a toothpick comes out with a few moist crumbs.
  7. Cool the cupcakes in the pan for 5 minutes.
  8. Transfer the cupcakes to a wire rack and cool completely.
Make the frosting
  1. Beat the softened cream cheese and softened unsalted butter in a medium bowl until smooth.
  2. Add the powdered sugar and salt and beat on low until combined.
  3. Increase to medium and beat until smooth.
  4. Spread the frosting over the completely cooled cupcakes.

Notes

For the best texture, frost only after the cupcakes have cooled completely. Store frosted cupcakes covered in the refrigerator for up to 4 days; unfrosted cupcakes can be frozen for up to 2 months. For a dairy-free swap, use dairy-free cream cheese and butter, plus a dairy-free buttermilk alternative.