Name: Chocolate Pumpkin Cupcakes
Prep time: 30 min
Cook time: 15 min
Yield: 12
Ingredients: ½ teaspoon salt; Pinch of salt; ¼ cup vegetable oil; 1 cup sugar; 1 cup all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; 1½ teaspoons vanilla extract; 1 cup (2 sticks) unsalted butter, at room temperature; ½ cup pumpkin pie filling; 1 egg, at room temperature; 4 ounces cream cheese, room temperature; ½ cup buttermilk, at room temperature; ½ cup strong black coffee, hot; 2-3 cups confectioners’ sugar, sifted; ⅓ cup Cocoa powder (I used Ghirardelli); 2-3 tablespoons heavy cream, if needed

Chocolate Pumpkin Cupcakes

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By: Blahnik Baker (via Aclassictwist)

Original Publish: Dec 6, 2018

Last Updated: Mar 1, 2026

Prep: 30 mins

Cook: 15 mins

Yields: 12

Instructions

Preheat oven to 350degrees F. Line muffin tins with cupcake liners.
Sift together all the dry ingredients in the bowl of an electric mixer.
In a medium bowl, combine all the wet ingredients using a whisk.
Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of bowl. Mix for additional minute on medium speed.
The batter will be thin. Divide the batter evenly between the liners. Bake cupcakes for 12-15 minutes or until a toothpick inserted comes out almost clean.