Chocolate Pumpkin Cupcakes

These Chocolate Pumpkin Cupcakes are incredibly moist and packed full of fall flavor. They're topped with a rich chocolate buttercream frosting and a cute pumpkin truffle. If you're looking for a fun twist on a fall dessert, this chocolate pumpkin cupcake recipe is a must-try!

cupcake on an upside down white dish with a glass of milk and a pumpkin behind it


I have to admit I am one of those people who loves pumpkin in everything. I'm not apologizing for that. These tasty chocolate pumpkin cupcakes are the perfect treat for your next big event and will fly off the tray as soon as you set them down!

Kids and adults alike will enjoy these decadent chocolatey treats and they are the perfect kid-friendly dessert for Halloween or Thanksgiving. What a crowd-pleaser!

Ingredients for the Chocolate Pumpkin Cupcakes Recipe

overhead view of the ingredients in dishes on a white surface with text overlay
  • All-Purpose Flour - Flour forms the foundation for this recipe.
  • Granulated Sugar - Adds a little sweetness to the recipe, but not too much since we are adding buttercream frosting!
  • Unsweetened Cocoa Powder - That beloved chocolate flavor.
  • Baking Powder - Replace your baking powder every six months or so to prevent recipe failure.
  • Salt - regular granulated table salt. Do not use coarse salt for this recipe.
  • Ground Cinnamon - Make sure you have fresh cinnamon! Dry spices usually only last about six months.
  • Whole Milk - The added fat content improves this recipe.
  • Canned Pumpkin Puree - You could also use homemade pumpkin puree.
  • Vegetable Oil - vegetable or canola will both work in this recipe.
  • Eggs - Lightly beaten large eggs.
  • Vanilla Extract - Pure vanilla extract is best, but some people do prefer imitation vanilla.

How to make Chocolate Pumpkin Cupcakes

Mixing up your cupcakes will take mere minutes so this recipe is an easy dessert to finish up fast.

brownie mix cookies
Subscribe to Cookie Dough and Oven Mitt!

Get all of the latest recipes from Miranda straight to your inbox!

overhead photo of dry ingredients mixed together in a white bowl with a white/gray background

Always preheat your oven first to ensure perfectly baked desserts every single time. Next, mix together the flour, sugar, cocoa, baking powder, salt, and cinnamon in a large bowl and whisk until combined.

overhead photo of white bowl full of chocolate pumpkin cake batter on a white/gray surface

Set aside the dry mixture, and in another bowl mix the milk, pumpkin puree, oil, eggs, and vanilla, whisking until incorporated. Next, add the wet ingredients to the dry ingredients and whisk again. Make sure to scrape down the sides of the bowl.

cupcake pan with paper liners filled with cake batter on a light colored surface

Fill each cupcake liner ¾ full and bake for fifteen to eighteen minutes. A toothpick inserted in the center should come out clean.

Let the cupcakes cool completely before adding the frosting so that it doesn't melt.

a cupcake that's unwrapped with a bite taken out of it with pumpkin truffles around it and a glass of milk

How to Make the Chocolate Buttercream Frosting

Beat the butter for two to three minutes until it is light and fluffy. Slowly add the powdered sugar and beat it in.

When all of the powdered sugar has been added, add the chocolate and vanilla and beat to combine. Scrape the sides and bottom of the bowl. Beat this mixture on high for several minutes. Pipe the frosting onto your cupcakes using a 1M tip.

Ingredients for the Chocolate Buttercream Frosting Recipe

  • Butter - set it out a couple hours ahead of time so that it is room temperature for best results. You can use dairy-free if needed.
  • Powdered sugar - sometimes called icing sugar.
  • Milk or Semi-sweet baking chocolate - melted and cooled.
  • Vanilla Extract - The perfect finishing touch.
cupcakes on a white stand with parchment paper under them on a white surface and small pumpkins behind them

Tips for making Chocolate Pumpkin Cupcakes

How to store these cupcakes and how long will they last?

You can store your cupcakes at room temperature for up to four days. If you have not consumed all of the cupcakes within three or four days they should be refrigerated or frozen.

Can I freeze Chocolate Pumpkin Cupcakes?

Yes! You can freeze cupcakes for up to four months in an airtight container and thaw as needed. Once frozen they can be dropped into a gallon size freezer-quality bag or you can place each one in its own baggy for convenient lunch box treats.

Can I bake the chocolate pumpkin cupcakes recipe in a loaf pan instead?

Yes! This is a cake recipe, so you can bake it in any cake pan you would make a cake in. A 9x5 loaf pan will work but will be really full. Bake it for 50-55 minutes. A better choice would be two 8 x 4 loaf pans with the batter split evenly between them. These will need to be baked for 30-35 minutes. Test for doneness with a dinner knife inserted in the center -- it should come out clean.

Pumpkin Recipes to Make You Happy

Try these Pumpkin Peanut Butter No-Bake Cookies.

Enjoy Pumpkin Spice Monkey Bread.

Have some Pumpkin Cheesecake Bars.

Serve up Pumpkin Earthquake Cake.

Blow your guests away with this Pumpkin Spice Cake with Brown Butter Frosting.

cupcake on an upside down white dish with a glass of milk and a pumpkin behind it

Chocolate Pumpkin Cupcakes

These Chocolate Pumpkin Cupcakes are full of fall flavor, topped with a rich, chocolate buttercream, and a cute pumpkin truffle.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 365 kcal


Chocolate Pumpkin Cupcakes

Chocolate Buttercream

  • ½ cup butter room temperature
  • 2 cups powdered sugar
  • 6 ounces milk or semi-sweet baking chocolate melted and cooled
  • 1 teaspoon vanilla extract


Chocolate Pumpkin Cupcakes

  • Preheat the oven to 350 degrees F and line a cupcake pan with paper liners.
  • In a large bowl, add the flour, sugar, cocoa, baking powder, salt, and cinnamon. Whisk until combined.
  • In a separate bowl, add the milk, pumpkin puree, oil, eggs, and vanilla. Whisk until incorporated.
  • Add the wet ingredients to the dry and whisk just until combined. Scrape down the edges and bottom of the bowl.
  • Fill each cupcake liner ¾ of the way full.
  • 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.
  • Allow the cupcakes to cool 5 to 10 minutes in the pan before transferring them to a wire rack and cool completely.

Chocolate Buttercream

  • 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.
  • With the mixer on low, slowly add the powdered sugar.
  • 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.
  • Turn the mixer to medium high speed and beat until the frosting comes light and fluffy, about 1 minute.
  • Add the frosting to a piping bag fitted with a Wilton 1M tip.
  • Pipe tall swirls of frosting on each cupcake.
  • Place the cupcakes in an airtight container at room temperature.


Calories: 365kcalCarbohydrates: 56gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 49mgSodium: 86mgPotassium: 197mgFiber: 2gSugar: 42gVitamin A: 1359IUVitamin C: 1mgCalcium: 48mgIron: 2mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

Similar Posts

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating