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Chocolate Pumpkin Cupcakes with Pumpkin Whipped Cream #cupcakes

Chocolate Pumpkin Cupcakes

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

Course Dessert
Cuisine American
Keyword Chocolate Pumpkin Cupcake
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 9
Calories 259 kcal
Author Amanda Rettke


  • 1 cup brown sugar
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 2/3 cup cocoa
  • 1 1/2 cups flour
  • 4 Eggs
  • 3/4 cup softened butter
  • 1 tbsp. vanilla
  • 1 cup canned pumpkin
  • 1/2 cup buttermilk
  • 1 cup granulated 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.

Recipe Notes

Pumpkin Whipped Cream recipe here: https://iambaker.net/chocolate-pumpkin-cake/