These Pumpkin Cream Cheese Frosting Chocolate Cupcakes happen because I get a craving that starts somewhere between coffee time and oh look it is already afternoon. I made a batch last October for a neighbor who just had a baby, and my kid gently suggested we keep a few for quality control. We kept six. No regrets. The pumpkin and tangy cream cheese on top of soft chocolate cake just feel like a warm jumper for your taste buds, but fun, not fussy. Also, confession, I once tried to frost them while the cupcakes were still warm because patience is not my spiritual gift. Do not do that. I learned. Twice.
Why you will love this, honest
I make this when the weather is confused and I want something cozy but not heavy. My family goes a bit wild for these because the frosting is creamy and not tooth achy. And the chocolate is proper chocolatey. If you have pumpkin puree sitting around, this is a happy place to put it. I used to fight with lumpy frosting, but stirring the pumpkin really smooth, then beating it in, that fixed it. Small victory, but still a victory.
Also, tiny rant. Measuring spoons wander off in my kitchen. I swear they have little legs. So I eyeball the vanilla sometimes and live to tell the tale.
What you will need, but also what you can swap
For the chocolate cupcakes
- 1 cup all purpose flour, lightly scooped
- 1 cup granulated sugar
- 6 tbsp unsweetened cocoa powder. I love Dutch process, but natural cocoa is fine. If you want to nerd out, check this cocoa guide I like: King Arthur cocoa guide
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 large egg, room temp if you remember
- 1/2 cup milk or any not too sweet plant milk. I sometimes use oat when I am in a hurry
- 1/4 cup neutral oil. Canola or light olive oil works
- 2 tsp vanilla extract. A good splash is okay
- 1/2 cup very hot coffee or hot water. Coffee makes the chocolate pop, but water is just fine
For the pumpkin cream cheese frosting
- 8 oz cream cheese, softened. My grandmother insisted on a famous brand, but honestly any full fat version works
- 1/2 cup unsalted butter, softened until dentable
- 3/4 cup pumpkin puree, well drained if watery. Canned is great, homemade works. If you want to make your own, this tutorial is lovely: homemade pumpkin puree
- 3 to 4 cups powdered sugar, sifted if lumpy
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger, optional
- Pinch of salt, to wake it all up
How to make them without losing your mind
- Heat the oven to 350 F and line a 12 cup muffin tin with liners. If you do not have liners, rub the pan with a bit of butter and dust with cocoa. It will be fine.
- In a big bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt. No need to overthink, just get the lumps out.
- In another bowl, whisk the egg, milk, oil, and vanilla until it looks smooth and a bit glossy. Then pour it into the dry mix. Stir until just combined. It will be thick.
- Now carefully pour in the hot coffee. The batter will go from thick to silky. Do not worry if it looks a bit weird at this stage, it always does. This is where I usually sneak a taste.
- Fill the liners about two thirds full. If you are a perfectionist, use a scoop. If not, a spoon and a steady hand is grand.
- Bake 16 to 19 minutes, until the tops bounce back and a toothpick comes out with a few moist crumbs. If your oven runs hot, start checking at 15.
- Cool in the pan 5 minutes, then move to a rack. Let them cool totally. I know, I know.
Make the pumpkin cream cheese frosting
- Beat the cream cheese and butter together until light and fluffy, about 2 minutes. If you forgot to soften them, microwave each for 5 to 8 seconds, not more, or they melt and it gets greasy. Ask me how I know.
- In a small bowl, stir the pumpkin puree until smooth. Actually, I find it works better if I press it with a spoon to get extra moisture out. Then beat it into the cream cheese mixture.
- Add the vanilla, cinnamon, ginger, and salt. Mix again.
- Add powdered sugar a cup at a time, beating in between, until it is thick enough to hold soft peaks. If it feels a touch loose, chill it 10 minutes and it will firm up nicely.
- Pipe or spread the frosting on cooled cupcakes. I love a tall swirl but a rustic swoop is charming too.
Notes that exist because I messed up first
- If your pumpkin puree is watery, your frosting will be soft. I learned to blot it with a paper towel like tofu. Sounds odd, works a treat.
- Cupcakes sinking a little in the middle usually means overmixing or too much batter in each cup. On second thought, a dip is perfect for extra frosting.
- Using Dutch process cocoa gives a darker color, but natural cocoa makes a lighter crumb. I tend to think both are lovely, just different moods.
Variations I tried so you do not have to wonder
- Chocolate chip version: fold in a handful of mini chips. The little pops of chocolate are fun.
- Maple twist: swap half the powdered sugar with maple powdered sugar if you can find it, or add 1 tbsp pure maple syrup and reduce milk in the batter by a splash.
- Spiced cocoa: add 1/4 tsp espresso powder and a pinch of nutmeg to the batter. Subtle but cozy.
- Did not love: I tried coconut oil once and the texture went a bit waxy when chilled. Not a fan.
Gear you need, and what to do if you do not have it
- A twelve cup muffin tin. Essential, kind of. If you only have a mini pan, bake for 10 to 12 minutes instead.
- Electric mixer for frosting. I say essential here, but if you have strong arms you can whisk by hand. It will take longer and your forearms will feel it.
- A scoop makes portioning tidy. A large spoon does the job just fine.
- Cooling rack helps, but two upside down wooden spoons on the counter make a quick rack. Cheeky workaround.
How to store them without forgetting they exist
Keep frosted cupcakes in the fridge in an airtight box for up to 3 days. Bring to room temp before serving so the frosting softens and the chocolate wakes up. You can freeze the unfrosted cupcakes for a month, wrapped snugly, then thaw and frost. Though honestly, in my house it never lasts more than a day.
Serving ideas that make them feel special
- Dust the frosting with a whisper of cinnamon or cocoa.
- Top with candied pecans for crunch. Or a pretzel if you like salty sweet, which I do.
- Our family tradition is a cupcake on a small plate with a short glass of cold milk. Simple, but it feels like a tiny celebration.
Pro tips learned the slightly hard way
- I once tried rushing the cooling step and regretted it because the frosting slid off like a tiny avalanche. Wait until they are cool.
- Do not overfill the cups. Two thirds is the sweet spot. I went three quarters once and they mushroomed over and stuck to the pan, yikes.
- If your frosting tastes flat, a pinch of salt and a squeeze of lemon brightens it. Just a squeeze, promise.
Questions I get, answered quickly
Can I make the cupcakes a day ahead
Yes. In fact, I think the chocolate tastes better the next day. Bake, cool, store airtight, then frost before serving.
Do I have to use coffee in the batter
Nope. Hot water will do. Coffee simply deepens the chocolate flavor, it will not make it taste like coffee.
Can I cut the sugar
You can reduce the powdered sugar to 3 cups in the frosting and it will still pipe, just softer. In the cake, I would not go below 3/4 cup or the texture changes.
What cocoa should I buy
Any good unsweetened cocoa works. If you want a deep dark vibe, go Dutch process. This article explains the difference nicely: moist cupcake tips.
Why is my frosting a bit loose
Two likely reasons. Pumpkin had extra water, or the butter was too soft. Chill it 10 to 15 minutes, then beat in a little more powdered sugar. It tightens up.
Is canned pumpkin the same as pie filling
Different. Use plain puree, not pie filling. I made that swap once and it was way too spiced and sweet. Learn form me.
One last thing before you bake, if you like to soundtrack your cooking, play something cheerful. I swear the cupcakes notice. Its science. Or vibes. Either way, happy baking, yall.
