Description
Deliciously moist cupcakes combining rich chocolate and sweet pumpkin, topped with creamy pumpkin cream cheese frosting.
Ingredients
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/4 cup (60 ml) whole milk, at room temperature
- 1/4 cup (62 g) sour cream, at room temperature
- 1 cup (125 g) all-purpose flour, sifted
- 1/4 cup + 2 tbsp (30 g) black cocoa powder, sifted
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (122 g) canned pumpkin puree, dried to 1/4 cup (45 g)
- 1 cup (224 g) unsalted butter, softened (for frosting)
- 4 oz (113 g) cream cheese, cold (for frosting)
- 2 tsp pumpkin pie spice (for frosting)
- 3 cups (390 g) powdered sugar, sifted (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Cream together the softened butter and granulated sugar until light and fluffy (3-4 minutes). Add the egg, egg yolk, and vanilla extract, mixing until well combined.
- Mix in the milk and sour cream until fully incorporated, then gently fold in the pumpkin puree.
- In a separate bowl, whisk together flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture until just combined.
- Prepare dried pumpkin by spreading canned pumpkin puree on a lined baking sheet and baking for 20-30 minutes until thick and dried. Mix into the batter.
- Spoon the batter into cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool on a wire rack.
- For frosting, beat together softened butter and cold cream cheese until creamy. Add pumpkin pie spice and gradually mix in powdered sugar until smooth.
- Once cupcakes are cooled, frost generously and sprinkle additional pumpkin pie spice or cocoa powder on top if desired.
Notes
Ensure all ingredients are at room temperature for best results. Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.