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Pumpkin Chocolate Cupcakes from Scratch

Pumpkin chocolate cupcakes are sure to become your go-to holiday dessert recipe this fall. These rich, made from scratch chocolate cupcakes are super moist, thanks to the use of real pumpkin puree. The addition of fresh ginger brings warmth and a tingle to the tongue. The whipped chocolate ganache roses and candy corn pumpkins make this the perfect fall dessert.

Pumpkin Chocolate Cupcakes, made from scratch! Rich chocolate cupcakes, made with real pumpkin puree, topped with whipped chocolate ganache frosting. Recipe on itsyummi.com

Pumpkin chocolate desserts are everywhere during fall, which I suppose makes these made-from-scratch pumpkin chocolate cupcakes rather iconic. Truthfully, a variation of this recipe is already posted on this site, but it isn’t a made from scratch recipe.

That chocolate ginger pumpkin cupcake recipe starts with a boxed cake mix. Sure, it’s a tasty cupcake, but those cupcakes don’t have any frosting on the top! What the heck was I thinking?! Obviously, a cupcake must have frosting on top, right? Merely sprinkling crushed gingersnap cookies onto pumpkin cupcakes makes them glorified muffins, not cupcakes.

I have a muffin recipe with the flavors of pumpkin, chocolate, and ginger, too. Sensing a theme for my pumpkin chocolate love here?

Pumpkin Chocolate Cupcakes, made from scratch! Rich chocolate cupcakes, made with real pumpkin puree, topped with whipped chocolate ganache frosting. Recipe on itsyummi.com

Anyway, I’m righting my wrongs with this pumpkin chocolate cupcakes recipe, making them from scratch, and topping them with whipped chocolate ganache.

If you prefer to use traditional chocolate buttercream frosting, by all means, do so. I’m just have a love affair with chocolate ganache, using it at every opportunity.

Pumpkin Chocolate Cupcakes, made from scratch! Rich chocolate cupcakes, made with real pumpkin puree, topped with whipped chocolate ganache frosting. Recipe on itsyummi.com

Frost the tops of the cupcakes in whatever way will cause the biggest smiles. I piped chocolate roses onto the pumpkin chocolate cupcakes, using a piping bag, large coupler, and a Wilton 2D tip. Another option for making roses would be to use a Wilton 1M tip. I bought my tips in a combo pack to save money.

Making roses out of the chocolate frosting couldn’t be any easier, so don’t let the gorgeousness of them intimidate you!

The trick is to start piping in the center of the cupcake, moving outward in a counter-clockwise direction. My friend Amanda, from I am Baker, has a great video tutorial.

Pumpkin Chocolate Cupcakes, made from scratch! Get the recipe on itsyummi.com

I hope you enjoy this chocolate pumpkin cupcakes recipe!

Pumpkin Chocolate Cupcakes, made from scratch! Rich chocolate cupcakes, made with real pumpkin puree, topped with whipped chocolate ganache frosting. Recipe on itsyummi.com

Pumpkin Chocolate Cupcakes {made from scratch}

Moist pumpkin chocolate cupcakes, made from scratch, with a touch of ginger for additional fall flavor. Topped with whipped chocolate ganache frosting.
5 from 1 vote
Prep Time 45 mins
Total Time 45 mins
Servings 12
Calories 339 kcal

Ingredients
  

For the Cupcakes

  • 4.4 ounces (1 cup) all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated ginger OR 1/8 teaspoon ground ginger
  • 3 ounces unsalted butter room temperature
  • 2 ounces (1/4 cup) sour cream
  • 6 ounces (3/4 cup) granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup pure pumpkin puree (not pie filling)
  • 1 ounce melted chocolate cooled
  • 1 batch chocolate ganache
  • Candy corn pumpkins for garnish (optional)

Instructions
 

For Whipped Chocolate Ganache Frosting:

  • Make the chocolate ganache and place it into a covered bowl in the refrigerator for 30-45 minutes while you bake and cool your cupcakes, stirring gently every 15-20 minutes. After the ganache has thickened to the consistency of a thick fudge sauce and you are ready to frost your cupcakes, remove it from the refrigerator and transfer it to the bowl of a stand mixer. Using the whip attachment, beat the ganache on high speed for 5 minutes, or until the frosting is light, fluffy, and spreadable. If you need to thicken it up, you can add powdered sugar, but be careful, as it will become sweeter. To thicken without additional sweetener, refrigerate the ganache again until it becomes firmer and repeat steps above.

For Cupcakes:

  • Heat oven to 350 degrees F.
  • Prepare a 12-cup cupcake pan with paper liners, then spray lightly with non-stick cooking spray.
  • In a small mixing bowl, use a sifter to combine the flour, cocoa powder, baking powder, baking soda, salt, and ginger.
  • Add the butter and sugar into the bowl of a stand mixer or larger mixing bowl. Use the paddle attachment of an electric stand mixer, or an electric hand mixer, to beat the ingredients until fluffy. Add in the eggs, one at a time, combining the first one in before adding the second. Add the vanilla extract and pumpkin puree and mix to combine.
  • Next, add the sour cream and melted chocolate and mix them in by hand with a mixing spatula .
  • Slowly add half of the flour mixture into the wet ingredients Mix on low speed until no flour remains. Scrape down the sides and bottom of the bowl, then repeat with the other half of the flour, mixing on low speed, just until it's incorporated. If you over mix the batter, your cupcakes will be very dry.
  • Use a 2-ounce scoop or spoon to fill each well 7/8 full with batter. Gently place the pan into the heated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out dry, or with just a few moist crumbs on it.
  • Remove pan of cupcakes from the oven and place it onto a cooling rack for 5 minutes, then remove the cupcakes from the pan and transfer to a cooling rack to cool completely before frosting them.

To Decorate:

  • Place the whipped ganache frosting into a 14-inch or larger piping bag, fitted with a large coupler and 1M or 2D Wilton tip.
  • Frost and garnish as desired.
  • The cupcakes will stay good for 3 days if well covered at room temperature, or up to 6 days if they're kept refrigerated.

Notes

 

Nutrition

Calories: 339kcalCarbohydrates: 51gProtein: 3gFat: 15gSaturated Fat: 7gCholesterol: 44mgSodium: 217mgFiber: 2gSugar: 38g
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!

Pumpkin Chocolate Cupcakes, made from scratch! Rich chocolate cupcakes, made with real pumpkin puree, topped with whipped chocolate ganache frosting. Recipe on itsyummi.com

After you make these pumpkin chocolate cupcakes, please come back to let me know what you think of the recipe. Oh, and if you have questions or concerns about the recipe, feel free to contact me here.

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6 Comments

  1. Maybe I’m losing it…but the pumpkin is never put into the cupcake batter? Nor the ginger? I added it between the 2 dry ingredient additions, mostly because I thought it had to go somewhere…. I doubled it but only got 20 cupcakes out of it…

    1. Hi Cindy,
      You are definitely not “losing it”. The error in the recipe instructions has been corrected. Please accept my sincere apology for the oversight. I am also sorry that you weren’t able to get 24 cupcakes out of a double batch of batter. The wells of the cupcake pan should only have been filled 3/4 full with batter. Could it be that you filled them more than that?

    1. Wait. One. Minute! Are we TWINSIES, Lauren?! The pumpkins are SO much better than the corn. How is that even possible, since they’re all just corn syrup and coloring?! I don’t know. I don’t care. Gimme all of the pumpkin candy corns! 😀

  2. YUMMMMMMMMMMMMM!! Often chocolate cake is too dry for my liking but I just know that the moisture pumpkin imparts would help with that! And that frosting and adorable mellowcreme pumpkin garnish has me all ready for a treat. <3

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