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    • Chocolate Pumpkin Cupcakes with Pumpkin Whipped Cream

      filed under: Cakes on November 12, 2018

      I shared a Chocolate Pumpkin Cake last year and have gotten such a wonderful response!  You all are so sweet.  One of the most common questions I get is, “Can I make this into cupcakes?”

      Yes.  Yes you can.

      Chocolate Pumpkin Cupcakes with Pumpkin Whipped Cream #cupcakes

      How to make Chocolate Pumpkin Cupcakes

      To modify the original recipe into cupcakes I did this:


      Prepare muffin pan with cupcake liners.  Bake for 18-22 minutes or until an inserted toothpick comes out clean.

      Prepare ganache and dip the top of the cupcake into ganache then set aside to allow it to set.  (You can also chill cupcake at this point.)

      Prepare pumpkin whipped cream and place into a pastry bag with an open star tip.  (I like 1M or 2D)  Pipe out a cloud of pumpkin awesomeness and cover in sprinkles.

      Chocolate Pumpkin Cupcakes with Pumpkin Whipped Cream #cupcakes

      Tips for making the perfect Chocolate Pumpkin Cupcake

      For the cupcakes pictured above, I actually used a freestanding cupcake liner.  I think I got them on Amazon, but you simply place them directly on a cookie sheet and fill with batter. My entire pumpkin chocolate cake recipe makes 9 cupcakes since they use a bit more batter.  I also baked these for about 30 minutes in my convection oven.

      Tips for Success:

      After cupcakes have cooled to room temperature, dip them in the ganache.  If you need to make these ahead of time or set aside for any reason, the ganache will lock in moisture and will prevent them from drying out.

      Since the pumpkin whipped cream is from scratch you will want to pipe these cupcakes immediately before serving.  I had left a couple cupcakes sitting on the counter overnight and noticed the whipped cream was “melting” a bit.  You may have better success if refrigerated.

      Chocolate Pumpkin Cupcakes with Pumpkin Whipped Cream #cupcakes

      Looking for more Pumpkin Recipes?

      Pumpkin Earthquake Cake

      Pumpkin Snickerdoodles

      Ooey Gooey Pumpkin Cake


      Have a wonderful Thanksgiving!

      Chocolate Pumpkin Cupcakes
      Prep Time
      15 mins
      Cook Time
      22 mins
      Total Time
      37 mins

      My famous Chocolate Pumpkin Cake, in a cupcake for easy distribution!

      Course: Dessert
      Cuisine: American
      Keyword: Chocolate Pumpkin Cupcake
      Servings: 9
      Calories: 259 kcal
      Author: Amanda
      • 1 c brown sugar
      • 1 tsp. baking soda
      • 2 tsp. baking powder
      • 2/3 c cocoa
      • 1 1/2 c flour
      • 4 Eggs
      • 3/4 c softened butter
      • 1 tbsp. vanilla
      • 1 c canned pumpkin
      • 1/2 c buttermilk
      • 1 c white sugar
      • 1/2 tsp. salt
      1. Heat oven to 350°F.

      2. In a small bowl combine buttermilk and pumpkin. Just mix together until incorporated.
      3. In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
      4. In a mixer, beat the butter, sugars, and vanilla together until light and fluffy.
      5. Add in eggs, one at a time, until fully incorporated.
      6. Alternating, add the flour mixture and buttermilk mixture to the sugar mixture. Beginning and ending with the flour mixture.

      7. Mix for 1 minute on low until fully combined.
      8. Using an ice cream scoop or 1/4 cup measuring cup, place batter in prepared cupcake pan.
      9. Bake for 18-22 minutes. Cupcakes are done when an inserted toothpick comes out clean.

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    • i made your chocolate pumpkin cake with pumpkin whipped cream into cupcakes for my office halloween party last year. i meant to thank you because i won first prize in the baking contest, but i think i forgot! ^O^ so thank you thank you~~~!!!

      (i tried to decorate them as jack o’lanterns by using an ice cream scoop to plop on the whipped cream, and used candy melts to draw the eyes and mouths on waxed paper and letting them harden before using. the stem is just a mini reese’s peanut butter cup.)

      thank you again for your blog. it always makes me smile~ 🙂

    • I love the whipped cream on these! Sometimes it’s so much nicer to have that instead of icing – I feel like I can eat more, haha.

    • I bet they taste amazing!! Wish I could try one right now. I’ll be dreaming about that whipped cream lol

        You make me giggle. Is it weird that I may ACTUALLY dream about whipped cream? 🙂

    • wow!
      your photos are so crisp and clear.
      these look heavenly girl!

    • I thought I was done with pumpkin but I’m not! Not when these are staring me in the face!

    • Seriously, your cupcakes are amazing and so perfect. I’m sure if I served this at Thanksgiving, they would be such a huge hit!

    • Where do I get the Liners that look like your cupcake Liners?

    • Gorgeous gorgeous photos!

    • These cupcakes are amazingly gorgeous! And that Pumpkin Whipped Cream?? I want some of that! 😉

    • I love pumpkin and rich dark chocolate, and because of the fluffy whipped cream instead of sweet icing I can probably eat several of these; I’m not sure if that’s a good thing or not!

    • Wow! Pumpkin and chocolate together in an amazing cupcakes, these look delicious!

    • I love the pumpkin + chocolate flavor combination! The cake you made last year was so gorgeous. These cupcakes are adorable too! I love the idea of pumpkin whipped cream!

    • Amanda, I would never think to put chocolate and pumpkin together, until my sister-in-law made a bundt cake for Thanksgiving. What a fabulous combination. I like the cupcake idea and the unique cupcake paper too!

    • Cupcake for me and the best .. very good his post.

    • This a great recepe. Thank you. Pumpkin is very good anytime of the year.

    • I did not see if you replied to the previous question, where can we find those paper cupcake holders?

    • Don't Pass on Dessert!