Pumpkin chocolate cupcakes are sure to become your go-to dessert for the fall holidays. These rich chocolate cupcakes are made from scratch, and 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 gamache roses and candy corn pumpkins give an extra special touch to the top.
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?
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.
Moist pumpkin chocolate cupcakes, made from scratch, with a touch of ginger for additional fall flavor. Topped with whipped chocolate ganache frosting.
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
- 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)
For Whipped Chocolate Ganache
- 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 the 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 and salt.
- 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 mix to combine.
- Next, add in the sour cream and melted chocolate, 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.
- 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.
|Amount Per Serving||As Served|
|Calories 177kcal Calories from fat 70|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 5g||25%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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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!
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.