Description
Moist Chocolate Pumpkin Cupcakes combine deep cocoa flavor, pumpkin puree, warm fall spices, and fluffy pumpkin cream cheese frosting.
Ingredients
Scale
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) whole milk, at room temperature
- 1/4 cup (62 g) sour cream, at room temperature
- 1/2 cup (122 g) canned pumpkin puree
- 1 cup (125 g) all-purpose flour, sifted
- 1/4 cup plus 2 tablespoons (30 g) black cocoa powder, sifted
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (122 g) canned pumpkin puree, dried to 1/4 cup (45 g)
- 1 cup (224 g) unsalted butter, softened
- 4 ounces (113 g) cream cheese, cold
- 2 teaspoons pumpkin pie spice
- 3 cups (390 g) powdered sugar, sifted
Instructions
- Preheat the oven to 350°F and line a standard cupcake pan with 12 paper liners.
- Beat 1/4 cup softened butter and the granulated sugar with an electric mixer for 1 to 2 minutes, until creamy and fluffy.
- Add the egg, egg yolk, and vanilla extract. Beat for about 1 minute, until pale and smooth.
- Mix in the whole milk, sour cream, and 1/2 cup pumpkin puree.
- Whisk the flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt together in a separate bowl.
- Add the dry ingredients to the wet ingredients and mix on low only until the batter becomes smooth.
- Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
- Bake for 17 to 19 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Spread the frosting pumpkin puree on a plate and press it with clean paper towels until 1/2 cup reduces to 1/4 cup.
- Beat 1 cup softened butter on high speed for 5 to 10 minutes, until pale and fluffy.
- Add the cold cream cheese and mix briefly until combined.
- Mix in the dried pumpkin puree and pumpkin pie spice.
- Add the powdered sugar 1 cup at a time and beat for 1 to 2 minutes, until the frosting looks light and fluffy.
- Transfer the frosting to a piping bag fitted with a decorative tip.
- Pipe the frosting generously onto the completely cooled cupcakes and serve.
Notes
- Use pure canned pumpkin puree, not sweetened pumpkin pie filling.
- Drying the pumpkin for the frosting is required because excess moisture can cause the frosting to split.
- Keep the cream cheese cold and soften only the butter before mixing the frosting.
- Do not overmix the cupcake batter after adding the flour.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Let refrigerated cupcakes stand at room temperature for 15 to 20 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 580
- Sugar: 54
- Sodium: 210
- Fat: 32
- Saturated Fat: 20
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 71
- Fiber: 2
- Protein: 5
- Cholesterol: 105