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Chocolate Pumpkin Cupcakes
5 from 3 votes

Chocolate Pumpkin Cupcakes

These Chocolate Pumpkin Cupcakes are full of fall flavor, topped with a rich, chocolate buttercream, and a cute pumpkin truffle.

Prep Time
20 mins
Cook Time
20 mins
Servings: 12 cupcakes
Calories: 365 kcal
Course: Dessert
Cuisine: American

Ingredients

Chocolate Pumpkin Cupcakes
  • 1 ¼ cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup cocoa powder unsweetened
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup milk whole
  • ⅓ cup pumpkin puree canned
  • ¼ cup vegetable oil
  • 2 egg lightly beaten, large
  • 1 teaspoon vanilla extract
Chocolate Buttercream
  • 1/2 cup butter room temperature
  • 2 cups powdered sugar
  • 6 ounces milk melted and cooled, or semi-sweet baking chocolate
  • 1 teaspoon vanilla extract

Instructions

Chocolate Pumpkin Cupcakes
    Cup of Yum
  1. Preheat the oven to 350 degrees F and line a cupcake pan with paper liners.
  2. In a large bowl, add the flour, sugar, cocoa, baking powder, salt, and cinnamon. Whisk until combined.
  3. In a separate bowl, add the milk, pumpkin puree, oil, eggs, and vanilla. Whisk until incorporated.
  4. Add the wet ingredients to the dry and whisk just until combined. Scrape down the edges and bottom of the bowl.
  5. Fill each cupcake liner ¾ of the way full.
  6. Place in the preheated oven and bake for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Allow the cupcakes to cool 5 to 10 minutes in the pan before transferring them to a wire rack and cool completely.
Chocolate Buttercream
  1. Add the butter to a large bowl or stand mixer bowl. Beat on medium speed until light and fluffy, about 2 to 3 minutes with the hand mixer or 1 minute with stand mixer.
  2. With the mixer on low, slowly add the powdered sugar.
  3. Once all of the powdered sugar has been incorporated, add the melted chocolate and vanilla. Beat just until combined. Scrape down the sides and bottom of the bowl.
  4. Turn the mixer to medium high speed and beat until the frosting comes light and fluffy, about 1 minute.
  5. Add the frosting to a piping bag fitted with a Wilton 1M tip.
  6. Pipe tall swirls of frosting on each cupcake.
  7. Place the cupcakes in an airtight container at room temperature.

Nutrition Information

Calories 365kcal (18%) Carbohydrates 56g (19%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Trans Fat 1g (50%) Cholesterol 49mg (16%) Sodium 86mg (4%) Potassium 197mg (4%) Fiber 2g (8%) Sugar 42g (84%) Vitamin A 1359IU (27%) Vitamin C 1mg (1%) Calcium 48mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 cupcakes

Amount Per Serving

Calories 365

% Daily Value*

Calories 365kcal 18%
Carbohydrates 56g 19%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 49mg 16%
Sodium 86mg 4%
Potassium 197mg 4%
Fiber 2g 8%
Sugar 42g 84%
Vitamin A 1359IU 27%
Vitamin C 1mg 1%
Calcium 48mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.