These chocolate pumpkin cupcakes topped with a gorgeous swirl of pumpkin cream cheese frosting are a fantastic fall treat. Full of autumnal tastes and flavors, these are a pumpkin lover's dream!
There is no fall season without pumpkins. Hundreds of varieties differ in size, color, taste, and texture, but I am obsessed with the orange ones.
My dream is to start a new tradition by growing pumpkins in our backyard.
But this is the scariest gardening project, according to my husband. He cannot imagine our yard full of flourishing these hardy crops.
Chocolate pumpkin cupcakes
If you have never baked a pumpkin dessert before, this recipe is to start from.
Why? Because you will make two recipes at the same time. And everything will turn out perfect.
At first, I was thinking of creating simple pumpkin cupcakes but ended up with chocolate cupcakes filled with a homemade pumpkin filling.
Plus, I topped them with the delicious pumpkin-scented cream cheese frosting.
So, the recipe for moist chocolate cupcakes filled with real pumpkin is the first and the main recipe I am sharing here.
The second recipe is about making a candied pumpkin that is used to decorate cupcakes and makes a great edible gift during the fall season.
Just do not forget to double or triple ingredients to make this sugared confection. You will love it!
Well, there is another delicious recipe here, which is for pumpkin cream cheese frosting.
Its formula is based on the recipe used to make the frosting for Apple and Olive Oil Cake. And this frosting is beyond delicious!
Chocolate pumpkin combination
There are plenty of delicious combinations such as chocolate and raspberry, peach and rosemary, pistachio and strawberry, and chocolate and pumpkin combo is another perfect match to make fall desserts.
From this easy-to-make-and-take Pumpkin Chocolate Chip Cake and marbled Chocolate Pumpkin Muffins to festively-flavored Bittersweet Chocolate Pumpkin Tart and Chocolate Pumpkin Pie, you get covered with one of the best chocolate and pumpkin autumnal desserts.
Why you should try this recipe
- These cupcakes full of pumpkin taste and flavor are the best fall treat. They are perfect for Halloween or Thanksgiving.
- Making candied pumpkin, cupcakes, and pumpkin filling in advance saves time on the day of serving.
- Using this easy-to-follow chocolate cupcake batter recipe allows making plain or filled chocolate cupcakes of your choice.
- Candied pumpkin makes an elegant sugared confection. Packed in an airtight jar, it becomes one of the best edible gifts.
- These cupcakes are fun to decorate. Get the kids busy in the kitchen and let them pipe pumpkin cream cheese frosting!
Ingredients
Here is a quick overview of what ingredients you will need. Find the recipe card below for exact amounts and detailed instructions. I recommend making the recipe as written for the best results.
Pumpkin: look for firm orange-skinned pumpkins labeled as “sugar pumpkins” or “pie pumpkins," although butternut squash works here as well. Read more about The Best Pumpkins for Baking and Cooking.
Sugar: use granulated or caster sugar for this recipe.
Orange zest: use organic, untreated orange, and zester grater to make the orange zest.
Flour: use all-purpose flour here.
Cacao powder: use natural unsweetened cocoa powder, not dutched cocoa. Read more about the difference between dutch-process and natural cocoa powder.
Baking powder: make sure to use fresh aluminum-free baking powder.
Icing sugar: either make it yourself using a coffee grinder or use store-bought powdered sugar.
Butter: use top-quality butter you can find. It is responsible for the taste of pumpkin cream cheese frosting.
Eggs: the recipe calls for one large whole egg and egg whites better measured with a kitchen scale.
Milk: use whole milk to make these cupcakes.
Salt: a pinch of salt harmonizes the taste and flavors of cupcakes.
Cream cheese: the best widely available Philadelphia cream cheese perfectly works for the recipe. If you are curious enough, please, read about what the best cream cheese brands are.
How to make chocolate pumpkin cupcakes
To make candied pumpkin, cut the pumpkin into 1-inch x 1-inch / 2.5 cm x 2.5 cm cubes.
Place pumpkin cubes, sugar, and water in a saucepan and cook over medium heat for 35 minutes (photo 1).
Drain pumpkin cubes with a colander for 30 minutes. Keep the pumpkin syrup for later.
Preheat oven to 175 F/80 C. Place pumpkin cubes on parchment paper (photo 2) and dry in the oven for 2 to 3 hours.
Let cool and roll pumpkin cubes, a few at a time, in granulated sugar.
To make the pumpkin filling, cut the pumpkin into small cubes and cook with sugar and water over medium heat for 20 minutes until the pumpkin is soft.
Drain the pumpkin with a colander (photo 3) and make the puree using a food processor (photo 4). Set aside.
Preheat the oven to 335degrees F/170 degrees C. To make the batter, sift flour, icing (powdered) sugar, cacao powder, salt, and baking powder and put aside (photo 5).
Beat softened butter with the dry ingredients using a stand mixer. Add eggs, egg whites, and mix. Gradually add warm milk, and mix to combine (photo 6).
Pour/spoon the batter into cupcake liners, filling up to ⅔ (photo 7). Bake for 30 minutes or until a toothpick inserted in the center comes out clean (photo 8).
Allow the cupcakes to cool completely before decorating.
To make pumpkin cream cheese icing, place softened butter, sugar, and 85 ml pumpkin syrup (remained after making the sugared pumpkin) in a bowl.
Beat with an electric mixer till the mixture becomes creamy (photo 9).
Add cream cheese at room temperature and beat till the cream becomes smooth and homogeneous (photo 10).
To decorate cupcakes, remove the center of cupcakes with a cupcake corer and fill each cupcake with the pumpkin filling (photo 11).
Place pumpkin frosting in a pastry bag with the open star pastry tip (Wilton 1M) and pipe on top of cupcakes (photo 12).
Decorate each cupcake with a candied pumpkin cube.
Expert tips
- Follow the tips of how to cut butternut squash via Fifteen Spatulas.
- Make candied pumpkin in advance and keep in an airtight container. Instead of using the oven, let the pumpkin cubes dry on parchment paper for one to two days at room temperature. Then roll cubes in granulated or caster sugar.
- Prepare pumpkin filling ahead of time and store it in the fridge for up to 1 week.
- Use canned pumpkin puree as a filling to decrease the sugar load.
- Replace a homemade pumpkin syrup with a store-bought pumpkin spice syrup.
- Decorate the top of cupcakes with pumpkin seeds instead of making candied pumpkin cubes if you are short on time.
Frequently asked questions
Yes, you can make cupcakes one day in advance, cover them, and store them at room temperature. Then, the next day, fill and decorate them.
Freeze the unfrosted cupcakes for up to two to three months. To thaw, please keep them in the fridge overnight.
Love teatime desserts? Try these next!
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Recipe card
Chocolate Pumpkin Cupcakes
These chocolate pumpkin cupcakes topped with a gorgeous swirl of pumpkin cream cheese frosting are a fantastic fall treat. Full of autumnal tastes and flavors, these are a pumpkin lover's dream!
- Total Time: 3 hours
- Yield: 12 cupcakes 1x
- Category: Cakes
- Method: Baking
- Cuisine: American
Ingredients
For the candied pumpkin:
- 14.1 oz (400 g) pumpkin
- 2 cups + 2 tablespoons (480 g) granulated sugar
- 3 ½ tablespoons (50 ml) water
- 1 4/ cup (55 g) granulated sugar for decoration
For the pumpkin filling:
- 17.6 oz (500 g) pumpkin
- 1 ¼ cup + 4 teaspoons (300 g) granulated sugar
- ⅓ cup + 1 ½ tablespoons (100 ml) water
- 1 tablespoon orange zest
For batter:
- 1 ⅔ cup + 4 tablespoons (240 g) icing (powdered) sugar
- 1 ¼ cup + ½ tablespoon (160 g) all-purpose flour
- ⅔ cup (80 g) cacao powder
- ⅔ teaspoons salt
- ½ teaspoon baking powder
- ⅔ cup + 4 teaspoons (180 g) milk
- 8.1 oz (230 g) butter, softened
- 1 large egg (50 g)
- ¼ cup (60 g) egg whites (see note #1)
For pumpkin cream cheese frosting:
- 3.5 oz (100 g) unsalted butter
- ⅓ cup + 1 ½ tablespoons (100 g) granulated sugar
- ⅓ cup (85 ml) pumpkin syrup
- 7.7 oz (220 g) cream cheese
* If needed, please refer to Baking Conversion Charts.
Instructions
- To make the candied pumpkin, cut the pumpkin into 1-inch x 1 inch /2.5 cm x 2.5 cm cubes. Place pumpkin cubes, sugar, and water in a saucepan and cook over medium heat for 35 minutes. Drain pumpkin cubes with a colander for 30 minutes. Keep the pumpkin syrup for later.
- Preheat oven to 175 F/80 C. Place pumpkin cubes on parchment paper and dry in the oven for 2 to 3 hours. Let cool and roll pumpkin cubes, a few at a time, in granulated sugar.
- To make the pumpkin filling, cut the pumpkin into small cubes and cook with sugar and water over medium heat for 20 minutes until the pumpkin is soft. Drain the pumpkin with a colander and make the puree using a food processor. Set aside.
- Preheat oven to 335 F/170 C. To make the batter, sift flour, icing (powdered) sugar, cacao powder, salt, and baking powder and put aside. Beat softened butter with the dry ingredients using a stand mixer. Add eggs, egg whites, and mix. Gradually add warm milk, and mix to combine. Pour/spoon the batter into cupcake liners, filling up to ⅔. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before decorating.
- To make pumpkin cream cheese frosting, place softened butter, sugar, and 85 ml of pumpkin syrup (remained after making the sugared pumpkin) in a bowl and beat with an electric mixer till the mixture becomes creamy. Add cream cheese at room temperature and beat it till the cream becomes smooth and homogeneous.
- To decorate cupcakes, remove the center of cupcakes with a cupcake corer and fill each cupcake with pumpkin filling. Place pumpkin frosting in a pastry bag with the open star pastry tip (Wilton 1M) and pipe on top of cupcakes. Decorate each cupcake with a candied pumpkin cube.
Notes
- 60 g egg whites approximately whites equal 2 raw fresh egg whites from medium size chicken eggs).
- To make the sugared pumpkin, use butternut squash. Use baking pumpkins labeled as “sugar pumpkins” or “pie pumpkins” to make the pumpkin filling; although, butternut squash works here as well.
- Make candied pumpkin cubes in advance and keep them in an airtight container. Instead of using the oven, let dry pumpkin cubes on parchment paper for one to two days at room temperature. Then roll cubes in sugar.
- Prepare pumpkin cupcake filling ahead of time and store it in the fridge for up to 1 week.
- Use canned pumpkin puree as a filling to decrease the sugar load if you desire.
- Replace a homemade pumpkin syrup with a store-bought pumpkin spice syrup.
- Decorate the top of cupcakes with pumpkin seeds instead of making candied pumpkin cubes if you are short on time.
- Make cupcakes one day in advance, cover, and store at room temperature. Unfrosted cupcakes can be frozen for up to two to three months. To thaw, please keep them in the fridge overnight.
- Nutrition is calculated for one cupcake topped with a swirl of cream cheese frosting and does not include pumpkin filling and a pumpkin candied cube on top.
Nutrition
- Serving Size: 1 cupcake
- Calories: 535
- Sugar: 29.8 g
- Sodium: 304 mg
- Fat: 39.7 g
- Saturated Fat: 14.9 g
- Carbohydrates: 44.1 g
- Fiber: 2.4 g
- Protein: 5.4 g
- Cholesterol: 77 mg
Keywords: chocolate pumpkin cupcakes, chocolate pumpkin dessert, pumpkin filled cupcakes
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was originally published on November 04, 2019. It has been revised to include improved content and photos. All posted pictures are mine.
Michelle says
So moist and delicious. Pumpkin and chocolate is a heavenly combination!
★★★★★
Irina Karulina says
Thank you Michelle! I agree with you that pumpkin and chocolate compliment each other.
Aimee says
Wow, these are the ultimate decadent treat! I've never even heard of sugared pumpkin but need to make it as soon as possible. These cupcakes are perfect for fall!
★★★★★
Irina Karulina says
Aimee, you might enjoy the sugared pumpkin on its own as a sugared confection. It makes a great edible gift for holidays!
Alisa says
I have never heard of sugared pumpkin but it is delicious!
★★★★★
Irina Karulina says
Alisa, you will love the sugared pumpkin once you make it:)
Tawnie says
Best cupcakes EVER! And so festive for Fall. Thank you!
★★★★★
Irina Karulina says
Thanks a lot Tawnie!
Stephanie says
Pumpkin and chocolate just belong together. Such a yummy combination. Thanks for sharing all the tips so it will be easier for me to make them.
★★★★★
Irina Karulina says
Stephanie, you are welcome! Happy baking and enjoy!
Bintu | Recipes From A Pantry says
These cupcakes look absolutely divine. Pumpkin and chocolate is such a great combination!
★★★★★
Jessica Formicola says
I love pumpkin and chocolate together! These cupcakes look incredible and I can't wait to try them!
★★★★★
Dannii says
I definitely need to make these before pumpkin season is over.
Irina Karulina says
Sure, Dannii! Let me know if you have any questions.
Sandi says
This looks absolutely delicious. We are huge cupcake fans.
★★★★★
Irina Karulina says
Oh, Sandy, we love cupcakes as well! There is something in common:)
Renee | The Good Hearted Woman says
Pumpkin and Chocolate were meant for one another! These cupcakes look delish!
★★★★★
Irina Karulina says
Renee, I agree with you! This combination is great!
Anita says
Anything is better in a cupcake form, and chocolate and pumpkin is a surprisingly good match. Also, those sugared pumpkins are really yummy. 🙂
★★★★★
Irina says
Thanks Anita! These sugared pumpkins make a great holiday gift as well!
Vicky says
Chocolate and pumpkin are two of my favorite flavors combined. I love all the care that went into these cupcakes. Not only do they look delicious, but they are super pretty, especially when you cut them open.
★★★★★
Irina says
Vicky, thank you so much! I did my best!:)
Kelly Anthony says
These chocolate pumpkin cupcakes look amazing and will be perfect for serving at any Thanksgiving feast.
★★★★★
Irina says
Thank you, Kelly. This is what I am going to repeat/make for Thanksgiving!
Andrea Metlika says
Chcoolate and pumpkin is my favorite fall flavor combination. These not only look amazing but sound it too!
★★★★★
Irina says
Thank you, Andrea! Please, enjoy it!
Adrianne says
Two of my favorites combined!! I love the simple combination you have going on here, and chocolate cupcakes are up there any day of the week. Can't wait to give these a go, yum!
★★★★★
Irina says
Happy baking and enjoy the recipe, Adrianne! Thanks for your comment.
Rebecca says
Oh, pumpkin and chocolate are such a great flavor combo! But then you add candied pumpkin-wow! That just takes it to the next level! Yum!
★★★★★
Irina says
It is true, Rebecca. 🙂 Please, enjoy it.
Priscila says
They look absolutely scrumptious!! I'm not waiting for Halloween 🙂 Thanks for the recipe!
★★★★★
Irina says
I do not blame you, Priscila. Please, enjoy cupcakes now!