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The Perfect Chocolate Cupcake with Pumpkin Spice Buttercream!

Chocolate Cupcake with Pumpkin Spice Buttercream

These dark Chocolate Cupcakes are paired with the most delicious and perfectly spiced Pumpkin Buttercream!

Course Dessert
Cuisine American
Keyword Chocolate Cupcake with Pumpkin Spice Buttercream
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 14 cupcakes
Author Amanda Rettke

Ingredients

Cupcakes

  • 1/2 c 1 stick or 115g unsalted butter
  • 2 oz semi-sweet baking chocolate
  • 2 large eggs at room temperature
  • 3/4 c 150g granulated sugar
  • 2 tsp. vanilla extract
  • 1/2 c 115g sour cream, room temperature
  • 1/2 c 42g unsweetened cocoa powder
  • 3/4 c 95g all-purpose flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt

Pumpkin Buttercream

  • 1/2 c butter 113g, room temperature
  • 1/2 c 110g pumpkin puree
  • 1 tsp. vanilla
  • 3 c 380g confectioners sugar
  • 1 tbsp. pumpkin spice

Instructions

Cupcakes

  1. Preheat the oven to 350F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.

  2. Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.

  3. In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)

  4. In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.

  5. Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
  6. Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
  7. As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
  8. The batter will be very thick.
  9. Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.

Pumpkin Buttercream

  1. Place all ingredients in bowl of stand mixer with paddle attachment (can also use a hand-held mixer) and turn on to low speed.

  2. Once all ingredients are combined, turn mixer speed to medium-high and mix for 2-3 minutes.
  3. Buttercream can be stored for up to 1 month in refrigerator.