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Pumpkin Cupcakes with Chocolate Cream Cheese Frosting Recipe

4.59 from 34 votes
prep 45 minutes
cook 25 minutes
Additional Time 30 minutes
total 1 hour 40 minutes
Serves 22
The moistest pumpkin cupcakes topped with tangy chocolate cream cheese frosting, salted caramel and a pinch of salt!
Author: Bernice Baran
Servings 22

Ingredients

Pumpkin Cupcakes

  • 2 cup all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 tsp ginger
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 3/4 cup (6oz) canola oil
  • 1 15oz can pumpkin puree
  • 2 tsp vanilla

Chocolate Cream Cheese Frosting

  • 1 cup milk chocolate
  • 8 oz 1 package cream cheese
  • 1/4 cup unsalted butter, softened
  • 2 1/2 cup powdered sugar, spooned and leveled
  • 1/2 cup unsweetened cocoa powder, spooned and leveled
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Salted Caramel

  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup heavy whipping cream
  • 1/2 tsp salt

Method

Pumpkin Cupcakes

  1. Preheat the oven to 350F/177C convection (or 325F/162C conventional) and line two muffin tins.
  2. Combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl and whisk together. Set aside.
    2 cup all-purpose flour spooned and leveled, 1 tsp baking soda, 2 tsp baking powder, 1/2 tsp salt, 2 tsp cinnamon, 1 tsp nutmeg, 1 tsp cloves, 1 tsp ginger
  3. Combine the eggs, granulated sugar, brown sugar, oil, pumpkin puree, and vanilla in a large bowl until everything is fully combined.
    4 large eggs room temperature, 1 cup granulated sugar, 1/2 cup light brown sugar lightly packed, 3/4 cup (6oz) canola oil, 1 15oz can pumpkin puree, 2 tsp vanilla
  4. Fold in the dry ingredients just until they are fully incorporated.
  5. Fill the muffin tins 3/4 full and bake for 25 minutes. Allow the muffins to cool completely before frosting.

Chocolate Cream Cheese Frosting

  1. In a small bowl, melt the milk chocolate and set aside to cool.
    1 cup milk chocolate
  2. In a large bowl, cream the cream cheese and butter until it is light and fluffy. Add in the powdered sugar and cocoa powder and beat for 5-10 minutes until smooth and fluffy. Scrape the bowl to make sure all the sugar and cocoa powder is fully dissolved.
    8 oz 1 package cream cheese, 1/4 cup unsalted butter softened, 2 1/2 cup powdered sugar spooned and leveled, 1/2 cup unsweetened cocoa powder spooned and leveled
  3. Add in the vanilla, salt and melted milk chocolate. Beat until everything is fully combined and fluffy. If it's too soft, refrigerate it for a few minutes before frosting.
    1 tsp vanilla extract, 1/4 tsp salt

Salted Caramel

  1. In a medium saucepan, heat the sugar over medium heat, swirling every 30 seconds but not stirring. Once it is a light amber color, remove it from the heat (it will continue cooking because the pan is hot so do this immediately).
    1/2 cup granulated sugar
  2. Stir in the butter and whisk continuously. Once that's combined, stir in the heavy cream and then the salt.
    1/4 cup unsalted butter softened, 1/4 cup heavy whipping cream, 1/2 tsp salt
  3. Allow the caramel to cool a little before drizzling.

Nutrition

Serving: 1gCalories: 336kcalCarbohydrates: 42gProtein: 6gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 10gCholesterol: 51mgSodium: 269mgFiber: 1gSugar: 30g
Course: Cakes
Cuisine: American
Keyword: chocolate cream cheese frosting, chocolate frosting, fall baking, fall cupcakes, fall dessert, homemade caramel, pumpkin cupcakes, salted caramel