If you’re craving a treat that brings together the cozy flavors of autumn and rich, indulgent chocolate, then you are absolutely going to love this Pumpkin Chocolate Cupcakes with Fudge Frosting Recipe. These cupcakes are wonderfully moist thanks to the pumpkin puree, perfectly spiced with cinnamon, nutmeg, and cloves, and studded with melty chocolate chips that surprise you in every bite. Topped with a luscious fudge frosting that’s creamy and decadent, this recipe is the ultimate fall dessert that will have everyone asking for seconds and the secret behind your baking magic.
Ingredients You’ll Need
This Pumpkin Chocolate Cupcakes with Fudge Frosting Recipe calls for simple ingredients that you likely have on hand, each playing a crucial role in building the texture, flavor, and appearance of these cupcakes. From the warm spices that bring autumn vibes to the gooey chocolate chips adding bursts of sweetness, every ingredient is essential for creating this crowd-pleasing dessert.
- All-purpose flour: Provides structure to the cupcakes for a soft yet sturdy crumb.
- Baking soda and baking powder: Ensure a perfect rise and light texture.
- Salt: Enhances all the other flavors without becoming overpowering.
- Ground cinnamon, nutmeg, and cloves: Infuse warm, seasonal spices that define pumpkin desserts.
- Granulated sugar and light brown sugar: Offer sweetness along with moisture and slight caramel notes.
- Unsweetened applesauce: Adds natural moisture, keeping the cupcakes tender without extra fat.
- Vegetable oil: Keeps the cupcakes moist and soft.
- Eggs: Bind ingredients together and contribute to the cupcakes’ richness.
- Vanilla extract: Deepens the overall flavor profile with its sweet aroma.
- Pumpkin puree: The star ingredient delivering moisture, flavor, and gorgeous color.
- Semi-sweet chocolate chips: Melt in pockets throughout the cupcakes for delightful chocolate bites.
- Unsalted butter (for frosting): Creates a creamy, luscious base for the fudge frosting.
- Powdered sugar: Sweetens and thickens the frosting smoothly.
- Unsweetened cocoa powder: Provides rich chocolate flavor for the fudge frosting.
- Milk: Adjusts frosting consistency for spreadability.
- Pinch of salt (in frosting): Balances sweetness and intensifies the chocolate taste.
How to Make Pumpkin Chocolate Cupcakes with Fudge Frosting Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners — this little step ensures your cupcakes will come out cleanly and makes cleanup a breeze.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and those glorious warm spices: cinnamon, nutmeg, and cloves. This aromatic mixture sets the flavor foundation of your cupcakes.
Step 3: Cream Sugars and Wet Ingredients
In a separate bowl, cream the granulated sugar and brown sugar until the mixture is light and fluffy — this step introduces air, helping your cupcakes be tender and soft. Beat in the applesauce, vegetable oil, eggs, and vanilla extract until everything is combined smoothly.
Step 4: Combine Wet and Dry, Add Pumpkin and Chocolate Chips
Gradually mix the dry ingredients into the wet ingredients on low speed, ensuring you don’t overmix and risk dense cupcakes. Once just combined, gently fold in the pumpkin puree and semi-sweet chocolate chips — this is where all the magic flavors meld together.
Step 5: Bake to Perfection
Fill each muffin liner about two-thirds full with batter. Bake for 18 to 20 minutes until a wooden skewer inserted in the middle comes out clean. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Step 6: Prepare the Fudge Frosting
While the cupcakes cool, beat the softened unsalted butter until it’s light and fluffy — this will give your frosting its irresistible creaminess. Gradually add the powdered sugar and cocoa powder, alternating with milk, until the frosting reaches a smooth, spreadable consistency. Stir in vanilla extract and a pinch of salt to perfectly balance the flavors.
Step 7: Frost and Garnish
Once your cupcakes are completely cool, generously frost each one with the luscious fudge frosting. Feel free to get creative by adding chocolate shavings, sprinkles, or mini chocolate chips on top for that extra wow factor.
Step 8: Store and Enjoy
Keep your frosted cupcakes fresh by storing them in an airtight container at room temperature for up to three days, or refrigerate for up to a week — though who can resist eating them sooner?
How to Serve Pumpkin Chocolate Cupcakes with Fudge Frosting Recipe
Garnishes
A simple dusting of cocoa powder or a handful of chocolate shavings adds a beautiful finishing touch and an extra hint of chocolatey goodness. For holiday flair, sprinkle some crushed toasted pecans or festive sprinkles that make these cupcakes visually stunning and more fun to eat.
Side Dishes
These cupcakes pair wonderfully with warm drinks like spiced chai tea, rich coffee, or a creamy latte that lets the spices and chocolate shine. For an indulgent dessert platter, serve alongside vanilla ice cream or a dollop of whipped cream to balance the warm spices with cool creaminess.
Creative Ways to Present
For a party or special occasion, arrange these cupcakes on a tiered cake stand garnished with autumn leaves, mini pumpkins, or cinnamon sticks. You can also serve them in festive cupcake wrappers or place a candy pumpkin or a swirl of caramel drizzle on top of the fudge frosting for added charm and flavor.
Make Ahead and Storage
Storing Leftovers
If you have leftover cupcakes, keep them in an airtight container at room temperature for up to three days without losing their moist texture. Refrigeration extends their life up to a week but always bring them to room temperature before serving for the best flavor experience.
Freezing
Pumpkin Chocolate Cupcakes with Fudge Frosting Recipe also freeze beautifully. For the best results, freeze the unfrosted cupcakes wrapped tightly in plastic wrap and stored in a freezer bag for up to three months. Thaw completely before frosting to avoid any frost condensation on the frosting.
Reheating
If you’re craving warm cupcakes, microwave each one for about 15 seconds to bring back that fresh-baked feeling. Just be cautious not to overheat or the cupcakes might dry out, and avoid reheating frosted cupcakes to maintain the perfect consistency of the fudge frosting.
FAQs
Can I substitute canned pumpkin puree with fresh pumpkin?
Absolutely! If you have fresh pumpkin, make sure to cook, puree, and drain any excess moisture before using it as a one-to-one substitute for canned pumpkin puree.
Are these cupcakes gluten-free?
This specific recipe uses all-purpose flour, which contains gluten, but you can experiment with gluten-free flour blends designed for baking to create a gluten-free version.
Can I make the fudge frosting dairy-free?
Yes. Swap out the unsalted butter for a dairy-free margarine or coconut oil, and use your preferred plant-based milk to keep the frosting creamy and delicious.
How can I make these cupcakes more chocolatey?
Feel free to add an extra 1/4 cup of cocoa powder to the batter or mix in more chocolate chips for pockets of gooey chocolate throughout the cupcakes.
What’s the best way to measure pumpkin puree?
Use a dry measuring cup and spoon the pumpkin puree in rather than pouring, to get an accurate measurement and avoid excess moisture that could affect baking times and cupcake texture.
Final Thoughts
Once you try this Pumpkin Chocolate Cupcakes with Fudge Frosting Recipe, it’s bound to become a beloved go-to dessert when fall arrives or anytime you want a comforting treat. The combination of warm spices, moist pumpkin, melty chocolate, and decadent fudge frosting is simply unbeatable. I can’t wait for you to bake a batch, share them with loved ones, and watch these cupcakes bring smiles all around.
Print
Pumpkin Chocolate Cupcakes with Fudge Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Chocolate Cupcakes are moist, flavorful, and perfect for fall or any occasion. Combining the warm spices of pumpkin with rich chocolate chips and a luscious chocolate frosting, these cupcakes offer a delightful treat that’s easy to make and sure to impress.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 cup semi-sweet chocolate chips
Chocolate Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners, ensuring easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening agents.
- Cream Sugars and Combine Wet Ingredients: In a separate bowl, cream the granulated sugar and brown sugar until light and fluffy. Then beat in the unsweetened applesauce, vegetable oil, eggs, and vanilla extract until well combined, creating a smooth batter base.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined to avoid overmixing. Gently stir in the pumpkin puree and semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Liners and Bake: Spoon the batter into the prepared muffin liners, filling each about two-thirds full. Bake for 18-20 minutes or until a wooden skewer inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Prepare Chocolate Frosting: While the cupcakes cool, beat the softened unsalted butter until light and fluffy. Gradually add the powdered sugar and cocoa powder, alternating with milk, and continue to beat until smooth and creamy. Stir in vanilla extract and a pinch of salt. Adjust the frosting consistency with additional milk or powdered sugar as needed to achieve a spreadable texture.
- Frost Cupcakes: Once the cupcakes have cooled completely, generously frost each cupcake with the prepared chocolate frosting. Optionally, garnish with chocolate shavings, sprinkles, or mini chocolate chips for added decoration.
- Store Properly: Store the frosted cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to one week to maintain freshness.
Notes
- Make sure cupcakes are completely cool before frosting to prevent the frosting from melting.
- You can substitute vegetable oil with melted coconut oil for a different flavor profile.
- For a dairy-free option, use dairy-free butter and milk alternatives.
- To enhance the chocolate flavor, you can add a teaspoon of espresso powder to the batter.
- Optional garnishes like chocolate shavings or mini chocolate chips add texture and visual appeal.
