Double Pumpkin Bliss: Chocolate Cupcakes with Pumpkin Buttercream

Prepare for a delightful autumn baking experience with our extraordinary Chocolate Pumpkin Cupcakes, generously crowned with luscious Pumpkin Buttercream Frosting. These cupcakes are not just incredibly moist and bursting with flavor; they’re also a triumph of a recipe that’s completely egg-free and dairy-free, ensuring everyone can indulge in their rich, seasonal goodness. It’s a sweet sensation that will undoubtedly become a staple in your fall dessert repertoire.

As the leaves change and the air grows crisp, there’s nothing quite like the comforting aroma of pumpkin and chocolate baking in your kitchen. This recipe offers the ultimate fall cupcake recipe, perfectly suited for school parties, festive Halloween gatherings, or a cherished addition to your Thanksgiving dessert spread. It’s a delightful evolution of our celebrated wacky chocolate cupcakes, which are inherently vegan, naturally free from butter, milk, and eggs.

To infuse these treats with an authentic autumn flair and a touch of wholesome goodness, we’ve innovatively substituted traditional canola oil with nutrient-rich pumpkin puree. This simple swap not only makes these cupcakes healthier but also enhances their moist texture and introduces a subtle, earthy pumpkin flavor. Of course, no fall recipe is complete without a medley of warming seasonal spices, which we’ve carefully blended to perfection.

While these cupcakes proudly boast their vegan credentials, we encourage you to bake them not solely for their dietary benefits, but for their undeniable deliciousness. Expect to be captivated by their luscious, intensely chocolatey profile and the delightful hint of pumpkin spice. These are the pumpkin-spiced cupcakes that will have everyone raving and asking for the recipe, proving that wholesome can also be incredibly indulgent.

Why You’ll Fall in Love with These Cupcakes

Beyond their stunning visual appeal and seasonal charm, these Chocolate Pumpkin Cupcakes offer a multitude of reasons to become your new favorite fall treat. They strike a perfect balance between decadent richness and light, airy texture, making each bite an unforgettable experience. The ingenious combination of pumpkin and chocolate creates a flavor synergy that is both familiar and exciting, appealing to all palates. Whether you’re a seasoned vegan baker or simply seeking a delicious and accessible dessert, this recipe simplifies the process without compromising on taste or quality. You’ll appreciate how easily they come together, proving that baking impressive treats doesn’t have to be complicated. Plus, the ability to cater to common dietary restrictions means more people can enjoy the magic of these delightful cupcakes.

The Magic Ingredients

Crafting these exceptional Chocolate Pumpkin Cupcakes and their decadent Pumpkin Buttercream Frosting requires a thoughtful selection of ingredients, each playing a vital role in achieving the perfect flavor and texture. Here’s a detailed look at what you’ll need and some tips for selection:

For the Chocolate Pumpkin Cupcakes:

• Flour: For a slightly healthier profile, consider unbleached all-purpose flour or white whole wheat flour, which offers more fiber without a heavy texture. Traditional all-purpose flour works wonderfully too, providing a tender crumb.
• Sugar: Granulated sugar provides essential sweetness and moisture. If you’re looking to reduce the sugar content, you can substitute up to half the amount with a powdered sugar alternative like Stevia or Monkfruit. Adjust to your taste, remembering that sugar also contributes to the cupcake’s structure and moistness.
• Unsweetened Cocoa Powder: This is where the rich chocolate flavor comes from. Using unsweetened ensures you control the sweetness level. Sifting it is crucial to avoid clumps and ensure even distribution.
• Salt: A small amount of salt enhances all the other flavors, balancing the sweetness and deepening the chocolate notes.
• Baking Soda: This leavening agent reacts with the acidic pumpkin puree and vinegar to create a light and airy texture. Ensure it’s fresh for optimal rise.
• Pumpkin Pie Spice: This blend is the heart of the fall flavor. If you don’t have a pre-made mix, you can easily create your own with a combination of ground cinnamon, nutmeg, and ginger. Adding a pinch of ground cloves or allspice can further enhance the complexity.
• Pumpkin Puree: This is a star ingredient, offering not just flavor but also serving as a fantastic one-to-one substitute for oil, significantly boosting the moisture content and nutritional value of the cupcakes. Be sure to use 100% pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
• Vanilla Extract: A classic flavor enhancer, vanilla complements both the chocolate and pumpkin beautifully, adding depth to the overall profile.
• Vinegar: White vinegar works best here. It’s essential for activating the baking soda, contributing to the cupcakes’ rise and tender crumb. Don’t worry, you won’t taste it in the final product!

For the Creamy Pumpkin Buttercream Frosting:

• Plant-Based Butter Sticks: Choose a high-quality vegan butter that comes in stick form, as it performs most similarly to dairy butter in frosting. Ensure it is softened to room temperature for the best whipping consistency.
• Confectioners’ Sugar: Also known as powdered sugar, this fine sugar is key for a smooth, melt-in-your-mouth frosting. Sifting it before use will prevent lumps and ensure a silky texture. You’ll need about 3 cups, with up to 1 cup more to achieve your desired stiffness.
• Vanilla Extract: Adds a beautiful warmth and depth, harmonizing with the pumpkin flavor in the frosting.
• Pumpkin Puree: Just a couple of tablespoons are needed to impart a subtle pumpkin flavor and a lovely natural hue to the buttercream. Again, ensure it’s plain pumpkin puree.

Step-by-Step Baking Guide

Creating these irresistible cupcakes is a straightforward process, designed for enjoyment and ease. Follow these detailed steps to bake your perfect batch of Chocolate Pumpkin Cupcakes and whip up their silky Pumpkin Buttercream Frosting.

To Make the Chocolate Pumpkin Cupcakes:

1. Prepare Your Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners. This recipe yields approximately 14 cupcakes, so you might need a second tin or to bake in two batches.
2. Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the flour, sugar, unsweetened cocoa powder, salt, baking soda, ground cinnamon, nutmeg, and ground ginger. A crucial tip: if your cocoa powder has small clumps, use a sifter to ensure a smooth, uniform mixture. This prevents pockets of dry ingredients in your finished cupcakes.
3. Incorporate Wet Ingredients: Create a small well in the center of your dry mixture. Pour in the water, pumpkin puree, vanilla extract, and vinegar. Stir everything together with a whisk until just combined. There’s no need for electric beaters here; gentle mixing is key to a tender cupcake. The batter should have a slightly runny consistency. Be careful not to overmix, as this can lead to tough cupcakes.
4. Fill Cupcake Tins: Divide the batter evenly among the prepared cupcake liners, filling each approximately ⅔ full. This allows room for the cupcakes to rise beautifully without overflowing.
5. Bake to Perfection: Transfer the muffin tin to the preheated oven and bake for 25-30 minutes. The cupcakes are done when the tops feel firm to the touch, and a toothpick inserted into the center comes out clean. Avoid opening the oven door too frequently during baking.
6. Cool Completely: Once baked, remove the cupcakes from the oven and let them cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This step is absolutely essential before frosting; warm cupcakes will melt your beautiful buttercream.

To Make the Creamy Pumpkin Buttercream Frosting:

1. Cream the Butter: Using an electric mixer (handheld or stand mixer), beat the softened plant-based butter sticks on medium-high speed for several minutes until it becomes light, smooth, and fluffy. This aeration is crucial for a light and airy frosting.
2. Gradually Add Sugar: Slowly begin adding the sifted confectioners’ sugar, one cup at a time, mixing on low speed until just incorporated. Once all the sugar is added, increase the speed to medium and continue mixing until the frosting is fully combined and smooth.
3. Infuse with Flavor: Add the vanilla extract and pumpkin puree to the bowl. Blend thoroughly on medium speed until the frosting is light, fluffy, and holds its shape well. Continue beating for an additional minute or two to achieve maximum airiness.
4. Adjust Consistency (if needed): If your frosting feels too soft or runny, add additional sifted confectioners’ sugar, one tablespoon at a time, until the desired stiffness is achieved. If it’s too thick, stir in a few drops of water or plant-based milk until it reaches a spreadable consistency.

Pro Tips for Perfect Chocolate Pumpkin Cupcakes

• Don’t Overmix: Overmixing the batter can develop the gluten in the flour too much, resulting in dense, tough cupcakes. Mix only until the ingredients are just combined.
• Measure Accurately: Especially with flour, precise measurements are key. Use the scoop and level method (spoon flour into measuring cup, then level off with a straight edge) rather than scooping directly from the bag.
• Room Temperature Ingredients: For the frosting, ensure your plant-based butter is truly at room temperature. This allows it to cream properly and incorporate air for a fluffy texture.
• Cool Completely: Patience is a virtue! Frosting warm cupcakes will lead to a melted, messy frosting. Allow the cupcakes to cool entirely on a wire rack before you even think about decorating.
• Quality Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sweeteners and spices that will alter the intended flavor profile of the recipe.
• Sift Dry Ingredients: Sifting the cocoa powder and confectioners’ sugar (for the frosting) is crucial to prevent lumps and ensure a silky smooth texture in both the cupcakes and the frosting.

Storage and Make-Ahead Savvy

These delicious Chocolate Pumpkin Cupcakes are perfect for preparing in advance or storing leftovers. Here’s how to keep them fresh and delightful:

• Refrigerator: Store frosted or unfrosted cupcakes in an airtight container in the refrigerator for up to 5 days. This helps maintain their freshness and the integrity of the buttercream frosting. Bring them to room temperature for about 30 minutes before serving for the best flavor and texture.
• Freezer: For longer storage, unfrosted cupcakes can be frozen for up to 2 months. To prevent freezer burn, wrap each individual cupcake tightly with plastic wrap, then place them in a freezer-safe airtight container or heavy-duty freezer bag.
• Thawing: To thaw, transfer the frozen, wrapped cupcakes to the refrigerator to defrost overnight. Once thawed, you can decorate them as desired with fresh Pumpkin Buttercream Frosting.

Make-Ahead Tips for Easy Baking

Once you become enamored with this fantastic recipe, you’ll find yourself wanting to make batches regularly. To streamline your baking process, consider preparing the dry mix in advance. When you have all your ingredients out, portion the dry ingredients for the cupcakes (flour, sugar, cocoa powder, salt, baking soda, and spices) into mason jars or ziplock bags. Label them clearly with the recipe name and the wet ingredients to be added later. This makes spontaneous baking sessions incredibly quick and easy – just grab a jar, add the wet ingredients, and you’re ready to bake!

Frosting and Decorating Your Masterpiece

Without question, these Chocolate Pumpkin Cupcakes reach their peak of perfection when adorned with the rich, creamy, and subtly spiced pumpkin buttercream frosting. Remember, the key to a beautifully frosted cupcake is allowing them to cool completely before you begin decorating. Any residual warmth will cause your frosting to melt and slide right off.

There are several delightful ways to apply your frosting. For a charming, rustic look, simply spread the pumpkin buttercream over each cupcake using an offset spatula or a butter knife. If you prefer a more professional and elegant finish, transfer the frosting to a piping bag fitted with your favorite nozzle (a star tip or round tip works beautifully). Squeeze the bag to one corner, snip the end, and pipe swirls or dollops onto each cupcake. To add a festive touch, sprinkle your favorite autumn-themed sprinkles, chocolate shavings, or a dusting of cinnamon on top for a truly irresistible finish.

More Frosting Options

While our Pumpkin Buttercream Frosting is undeniably divine, these versatile chocolate pumpkin cupcakes also pair wonderfully with other toppings:

• Simple Powdered Sugar Glaze: For a quick and elegant touch, simply sprinkle powdered sugar generously over the cooled cupcakes. It creates a light, delicate sugary glaze that’s absolutely fantastic and lets the cupcake’s flavor shine.
• Date Cream Cheese Frosting: If you’re looking for a sugar-free alternative, our healthy date cream cheese frosting is a perfect complement to this recipe, offering a tangy sweetness without refined sugars.
• Vegan Chocolate Ganache: A rich, glossy chocolate ganache made with dark chocolate and coconut cream would be a luxurious topping for these cupcakes, adding an extra layer of chocolate indulgence.
• Coconut Whipped Cream: For a lighter, airier option, homemade coconut whipped cream provides a delicate contrast to the dense chocolate and pumpkin flavors.

Frequently Asked Questions (FAQ)

Here are some common questions about making these chocolate pumpkin cupcakes:

• Can I use pumpkin pie filling instead of pumpkin puree? No, it’s crucial to use 100% pure pumpkin puree. Pumpkin pie filling contains added sugars, spices, and sometimes dairy, which will significantly alter the flavor and texture of your cupcakes.
• How long do these cupcakes stay fresh? When stored properly in an airtight container, unfrosted cupcakes will stay fresh at room temperature for 2-3 days, or up to 5 days in the refrigerator. Frosted cupcakes should always be refrigerated due to the buttercream.
• Can I make these gluten-free? Yes, you can! Substitute the all-purpose flour with a good quality 1:1 gluten-free all-purpose flour blend. Ensure your blend contains xanthan gum for best results.
• Can I reduce the sugar amount further? You can experiment with slightly reducing the granulated sugar in the cupcake batter, but be aware that sugar contributes to moisture and structure. For the frosting, you can adjust the confectioners’ sugar to your preference, but it will affect the stiffness.
• Do I need to sift the cocoa powder? Yes, sifting the cocoa powder is highly recommended. It tends to clump, and sifting ensures a smooth batter without lumps of dry cocoa powder, leading to a more even chocolate flavor and texture.

More Fall-Inspired Pumpkin Recipes

📋 Chocolate Pumpkin Cupcakes with Pumpkin Buttercream Frosting Recipe

Chocolate Pumpkin Cupcakes with Pumpkin Buttercream Frosting

These Chocolate Pumpkin Cupcakes, complete with a delightful Pumpkin Buttercream Frosting, are incredibly moist and flavorful. An easy-to-follow, egg-free and dairy-free recipe that everyone will adore!

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Yields:
14 cupcakes

Author:
Marjory Pilley

Ingredients

Chocolate Pumpkin Cupcakes

• 1 ¼ cup unbleached flour or white whole wheat flour
• 1 cup sugar (Can replace up to half the sugar with powder Stevia or Monkfruit.)
• ⅓ cup unsweetened cocoa powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ¼ teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• 1 cup water
• ⅓ cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 teaspoon vinegar

Pumpkin Buttercream Frosting

• 1 cup vegan butter (2 sticks, softened)
• 3 cups confectioners sugar (sifted, plus up to 1 cup more to attain desired consistency)
• 1 Tablespoon vanilla extract
• 2 Tablespoons pumpkin puree

Instructions

Chocolate Pumpkin Cupcakes

1. Preheat oven to 350 °F (175°C). Line a muffin tin with paper liners.
2. Mix dry ingredients together in a large bowl.
3. Add wet ingredients (water, pumpkin puree, vanilla, vinegar) to the dry mixture and stir well with a whisk until just combined. You don’t need to use electric beaters. The batter should be slightly runny.
4. Fill cupcake tins ⅔ full with batter.
5. Bake for 25-30 minutes or until the top is firm and a toothpick inserted into the center comes out clean.
6. Allow cupcakes to cool completely on a wire rack before decorating, approximately 30-60 minutes.

Pumpkin Buttercream Frosting

1. Using an electric mixer, beat the softened vegan butter for several minutes until it’s smooth and fluffy.
2. Slowly add the sifted confectioners’ sugar, one cup at a time, and continue mixing on low speed until just incorporated. Raise speed to medium and mix until combined and creamy.
3. Add vanilla extract and pumpkin puree. Blend thoroughly until the frosting holds its shape well and is beautifully fluffy.
4. To stiffen the frosting, add additional confectioners’ sugar one tablespoon at a time. If the frosting is too thick, stir in a few drops of water or plant-based milk until desired consistency is reached.

Enjoy Your Baking!
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Nutrition Facts (per cupcake, approximate)

Calories: 301kcal
|

Carbohydrates: 50g
|

Protein: 1g
|

Fat: 10g
|

Saturated Fat: 2g
|

Sodium: 209mg
|

Potassium: 63mg
|

Fiber: 1g
|

Sugar: 39g
|

Vitamin A: 1860IU
|

Vitamin C: 0.3mg
|

Calcium: 6mg
|

Iron: 0.5mg

Nutritional and Food Safety Disclaimer

This wonderful recipe was originally shared on 10/27/13 and has been thoughtfully updated and expanded to enhance the reader’s experience and provide even more value. We continuously strive to bring you the best and most accessible recipes possible.