Chocolate Pumpkin Buttercream Cupcakes
These cupcakes combine two flavors that were made for each other – rich chocolate and spiced pumpkin. The chocolate cake base is moist but sturdy enough to hold up under a generous swirl of pumpkin buttercream. I love how the buttercream has real pumpkin in it, not just the usual pumpkin pie spices, which gives it an authentic fall flavor and subtle orange color.
They’re perfect for Halloween parties or Thanksgiving dessert, but honestly, I make them whenever I can get my hands on canned pumpkin. The recipe makes enough to feed a crowd, and the cupcakes stay fresh for a few days if you store them properly. Just make sure to let them come to room temperature before serving – the flavors really shine when they’re not cold.
What you need for Chocolate Pumpkin Buttercream Cupcakes
For the Chocolate Cupcakes:
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 1 teaspoon salt
– 2 eggs
– 1 cup milk
– 1/2 cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup hot coffee
For the Pumpkin Buttercream:
– 1 cup (2 sticks) unsalted butter, softened
– 4 cups powdered sugar
– 1/3 cup pumpkin puree
– 1 teaspoon vanilla extract
– 1 teaspoon pumpkin pie spice
– 1/4 teaspoon salt
– 2-3 tablespoons heavy cream (if needed)
How to make Chocolate Pumpkin Buttercream Cupcakes
Let me walk you through making these cupcakes step by step – they’re a favorite of mine and the hot coffee really brings out the chocolate flavor!
For the Chocolate Cupcakes:
1. Start by preheating your oven to 350°F and lining two 12-cup muffin tins with paper liners. I like to give the top of the pan a light spritz with cooking spray too – it helps if any batter spills over.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure to break up any cocoa powder lumps – they can be sneaky and leave bitter spots in your cupcakes.
3. Brew your coffee and keep it hot – this is important because hot coffee helps bloom the cocoa powder, making the chocolate flavor deeper and richer.
4. In a separate bowl, whisk together the eggs, milk, oil, and vanilla until well combined. The mixture should be smooth and uniform in color.
5. Pour the wet ingredients into the dry ingredients. Start mixing with a whisk or spatula until mostly combined – you’ll still see some flour streaks and that’s okay.
6. Add the hot coffee and mix until the batter is smooth. It will be quite thin, almost like chocolate soup – don’t worry, that’s exactly what you want!
7. Fill each cupcake liner about 2/3 full (about 3 tablespoons of batter). I use an ice cream scoop to make this easier and keep them uniform.
8. Bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. The surface should look set and no longer shiny.
9. Let them cool in the pans for about 5 minutes (they’re fragile when hot), then transfer to a wire rack to cool completely before frosting.
For the Pumpkin Buttercream:
1. Start with your butter at room temperature – it should be soft enough that your finger leaves an indent when pressed, but not so soft it’s greasy or melting.
2. Beat the butter in a large bowl with an electric mixer until it’s light and fluffy, about 3-4 minutes. Don’t skip this step – it’s what makes your frosting light and creamy.
3. Add the pumpkin puree, vanilla, pumpkin pie spice, and salt. Beat until well combined. The mixture might look a bit curdled at this point – don’t panic, it’ll come together!
4. Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition. Scrape down the sides of the bowl frequently. The frosting will start to thicken and become more orange in color.
5. Beat on medium-high speed for 3-4 minutes until light and fluffy. If the frosting seems too thick, add heavy cream one tablespoon at a time until you reach a pipeable consistency. It should hold its shape but be soft enough to pipe smoothly.
6. Once your cupcakes are completely cool, pipe or spread the frosting on top. I like using a large star tip for a classic swirl – start from the outside edge and work your way to the center with steady pressure.
The cupcakes are best eaten within 2-3 days and can be stored in an airtight container at room temperature. If your kitchen is warm, you might want to refrigerate them to keep the frosting from getting too soft.
RECIPE NOTES & TIPS
• Room temp ingredients are key – set eggs, milk, butter out 1 hour before
• Don’t overmix once flour’s added – tough cupcakes aren’t fun
• Hot coffee = better chocolate flavor. In a pinch, hot water works too
• Canned pumpkin (not pie filling) works best – less water content
• No sifting needed – just break up cocoa powder lumps with a whisk
• Save yourself cleanup – mix wet ingredients in a large measuring cup
SERVING SUGGESTIONS
• Drinks that work great:
– Hot coffee or espresso
– Cold milk (classic for a reason!)
– Spiced chai tea
– Pumpkin spice latte (yeah, lean into it)
• Add a sprinkle of cinnamon or chocolate shavings on top
• Mini chocolate chips make cute garnish
MAKE IT WORK FOR…
• Bake Sales: Package individually in clear bags, tie with ribbon
• Kids Party: Skip coffee, use hot water instead
• Fall Wedding: Make mini cupcakes (bake 10-12 mins)
• Office Party: Transport unfrosted, pipe there
• Holiday Dessert: Add gold sprinkles or fall leaf decorations
STORAGE & LEFTOVERS
• Room temp: 2-3 days in sealed container
• Fridge: Up to 5 days, bring to room temp before eating
• Freeze unfrosted cupcakes: Up to 3 months wrapped well
• Frosting keeps 1 week in fridge – rewhip before using
• Don’t stack frosted cupcakes!
