Name: Chocolate Pumpkin Cupcakes Recipe | Good Life Eats
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Chocolate Pumpkin Cupcakes Recipe | Good Life Eats

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Skip to ContentJump to RecipeThese Chocolate Pumpkin Cupcakes are flavored with pumpkin puree and fall spices and are topped with pumpkin cream cheese frosting. Great for Halloween or Thanksgiving!They kids are always a little over-enthusiastic about baking cupcakes. I don’t know what it is about them that sends them into fits of giddiness.For me, personally, I prefer cupcakes to layer cakes because I don’t have the patience to do a nice job (or if I’m being honest, even a decent job) at frosting all the layers without getting cake crumbs all over the thing, breaking one of the layers, or making the entire thing lopsided.Cupcakes are just easier for me, especially now that I know how to properly frost one. It really is all in the tip.These Chocolate Pumpkin Cupcakes are perfect for Halloween with the dark chocolate cake and the orange frosting, but they’d make a really good alternative Thanksgiving dessert as well.I think my kids would much rather have a cupcake for Thanksgiving dessert than pie. I know Logan would for sure. All in all, these are great Thanksgiving or Halloween pumpkin cupcakes.They don’t taste strongly of pumpkin, but there are those warming spices in the background, and the pumpkin certainly gives the cakes a nice moistness.You’ll need a few kitchen tools to prepare this chocolate pumpkin cupcake recipe. Here’s what I recommend having on hand before getting started:This chocolate pumpkin spice cupcakes recipe has two parts: the cupcake base and the pumpkin cream cheese frosting.To make the chocolate pumpkin cupcakes, you’ll need:To make the pumpkin cream cheese frosting, you’ll need:For the complete ingredient list and detailed instructions to make these Halloween pumpkin cupcakes, scroll to the bottom of this post for the FREE printable recipe card.These Halloween pumpkin cupcakes are so simple to make and require minimal prep work. Win!Sift together the flour, cocoa powder, baking powder, baking soda, and spices in a large bowl and set aside.Combine the buttermilk, remaining pumpkin, and vanilla in a medium bowl and set aside.Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy.Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light.Alternately add the flour mixture and buttermilk mixture, blending well after each addition.Divide the batter among 36 cupcake liners (about 1/4 cup batter per cupcake) and bake until a wooden skewer inserted into the middle comes out clean.Once the cupcakes have cooled completely, top with pumpkin frosting.The above is simply a quick summary of this recipe for Pumpkin Halloween Cupcakes. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.Got questions about how to make this recipe for chocolate pumpkin cupcakes?&nbsp;Here are the answers to a few commonly asked questions.&nbsp;Feel free to leave any other questions in the comments on this post and I’ll respond with answers.If you are out of one or more of the individual spices, simply substitute 3 3/4 teaspoon of pumpkin pie spice if you have that on hand.If you don’t have any buttermilk on hand, I recommend making your own buttermilk substitute. It takes just 5 minutes to make!Once frosted, the chocolate pumpkin cupcakes must be kept in an airtight container in the fridge. They’ll last up to 4 days, noting that they’ll dry out over time.You can also freeze the cupcake bases and pumpkin frosting separately. When ready to enjoy, thaw the frosting overnight in the fridge and thaw the cupcake bases on the counter.If freezing just the cupcake bases, seal them in a freezer bag up to 3 months. Check out my&nbsp;How to Freeze Muffins&nbsp;tutorial because you can use similar methods and some of the tips apply as well!If storing after being frosted, seal them inside an airtight, freezer-safe container (make sure the lid doesn’t smash down the frosting!).“I’ve made these several times over the last two years and they are amazing, my whole family loves them!” — Michelle“Fabulous recipe….I’ve made these a couple of times and shared the recipe with friends. Everyone raved about them. Definite keeper!” — Kari“I love this recipe! Thanks for sharing this one. My nephews loved this one. I made this recipe a couple of days ago and my nieces and nephews enjoyed it! Thanks a lot!” — Rose Plated“I baked these cupcakes yesterday. They were amazing and there’s none left to be seen, smelled or eaten.” — CeliaNext time you’re looking for the perfect treat for a halloween party, give these delicious chocolate pumpkin cupcakes a try!Did you love moist chocolate cupcakes with the addition of pumpkin puree and a hint of pumpkin spice flavor? Leave a comment below and give it a review for others to see what you thought of this great recipe.On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of these pumpkin Halloween cupcakes!This Pumpkin Pudding recipe is the perfect way to celebrate fall!&nbsp;It is easy to prepare, super creamy, and full of all your favorite fall spices.&nbsp;These Pumpkin No Bake Cheesecake Jars are so good and so easy! They feature yummy layers of gingersnap crust and no bake pumpkin cheesecake filling.This Pumpkin Pie with Pecan Topping is our family’s tried and true pumpkin pie recipe that makes it onto the menu year after year.Pumpkin Cookie Bars are easier to make than individual cookies, and they feed a crowd!These Pumpkin Molasses Cookies are like little pumpkin pillows, with just a crunch of sugar on the outside. So good!Be sure to check out these&nbsp;25 Pumpkin Recipes to Try this Fall. So, if like me, you have a pumpkin hoarding problem you now have a very good excuse!Did you love these Halloween cupcakes? Sign up to receive Good Life Eats Email Updates and never miss another recipe!Continue to ContentPreheat oven to 350F.Line muffin tins with cupcake cups or grease using nonstick cooking spray.Melt the chocolate in the microwave, in 15 second intervals, making sure to stir in between.Set aside to cool down for a bit.Sift together flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, allspice, cardamom, cloves and salt. Set aside.In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick.Add in the butter. Mix until combined.Add in the melted chocolate. Now, add in the pumpkin puree and vanilla, beating until well incorporated.Add the flour mixture and buttermilk in alternating increments and beat until smooth.Divide batter into the cupcake tins. This batter made about 30 cupcakes for me.Bake for 18-25 minutes or until a toothpick comes out clean.Remove from oven and let cool.Cream butter and cream cheese in electric mixer for 1-2 minutes until fluffy, scraping the sides as needed so the butter and cream cheese are fully incorporated.Slowly add 1 cup sugar and beat until smooth, again scraping the sides as needed.Add the pumpkin puree, orange zest, and vanilla bean paste to the frosting mixture. Mix until combined. Scrape the sides down with a spatula.Add remaining powdered sugar, 1/2 cup at a time, and beat until well incorporated.Then, scrape the sides down one more time and mix at medium-high speed until light and fluffy (2-3 minutes).If needed, add more sugar as necessary to achieve preferred consistency.Transfer the frosting to a cupcake piping bag with your desired piping tip.&nbsp;Chill in the refrigerator for 30 minutes before frosting cupcakes so it will hold it's shape better.When cupcakes are cool, frost according to your preference.As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.I’d love it if you let me know what you think!&nbsp;Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!Click here to cancel reply.I've made these several times over the last two years and they are amazing, my whole family loves them! I'm making them again right now for my dads birthday :)want to make half recipe...do you recommend 2 or 3 eggs?I usually follow this tutorial in these situation: Kitchen Tip: How to Measure Partial Eggs.Are these standard or mini cupcakes?standardFabulous recipe....I've made these a couple of times and shared the recipe with friends. Everyone raved about them. Definite keeper!Katie!Its Stephanie- I just wanted to let you know that I ate sushi with some of my girlfriends and two of them had made these cupcakes and said they were DELISH! A bunch of my friends read your blog and jon and I spread the word all we can!Hi Stephanie! It is so great to hear from you. Thank you so much - it is always nice to hear things like this and I definitely appreciate all you and Jon do to spread the word. You guys are the best. I hope we can see you soon. Do you have Christmas plans? We would love if you two came our way sometime. :)More About Me »Skip to Recipe

Skip to ContentJump to RecipeThese Chocolate Pumpkin Cupcakes are flavored with pumpkin puree and fall spices and are topped with pumpkin cream cheese frosting. Great for Halloween or Thanksgiving!They kids are always a little over-enthusiastic about baking cupcakes. I don’t know what it is about them that sends them into fits of giddiness.For me, personally, I prefer cupcakes to layer cakes because I don’t have the patience to do a nice job (or if I’m being honest, even a decent job) at frosting all the layers without getting cake crumbs all over the thing, breaking one of the layers, or...

Chocolate Pumpkin Cupcakes Recipe | Good Life Eats

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