The Ultimate Pumpkin Chocolate Cupcakes

Sharing our favorite chocolate cupcakes today! My Ultimate Pumpkin Chocolate Cupcakes are soft, fudgy and the perfect cupcake to treat your family and friends!

chocolate cupcakes

Chocolate Cupcakes

I am so excited about these homemade chocolate cupcakes I developed last week. There’s something so irresistible about melted chocolate right?! Can’t get enough of these! Grab some cute bakery style boxes and surprise your family and friends this season with a ultra soft, chocolate-y cupcake! Enjoy!

Try my Pumpkin Butterscotch Cupcakes too! Follow Picky Palate on Instagram for daily recipe inspiration.


chocolate cupcakes

You start by beating some plain Greek yogurt, coconut oil and eggs in a large mixing bowl or stand mixer.

How To Make Pumpkin Chocolate Cupcakes

  1. Preheat oven to 350 degrees F. and line 24 cupcake cups with paper liners.
  2. In a large mixing bowl, beat the yogurt, coconut oil, eggs and vanilla until well combined. Stir in pumpkin and sugars, until combined. Stir in flour, cocoa powder, baking soda, salt and cinnamon until combined.
  3. Using a cookie scoop or spoon, fill cupcake liners 3/4 way full of batter. Bake for 20-22 minutes or until baked through. Remove and let cool completely. To prepare drizzle, melt chocolate chips in a microwave safe bowl or over a double boiler until smooth. Stir in coconut oil until shiny. Drizzle over each cooled cupcake before serving.

chocolate cupcakes

Add a splash of vanilla.

chocolate cupcakes

Pumpkin is up next! Love the vibrant color.

chocolate cupcakes

Add your dry ingredients next!

chocolate cupcakes

Some lovely cinnamon!

chocolate cupcakes

Cocoa powder 🙂

chocolate cupcakes

Line 24 cupcake cups with your favorite liners. These are from Bake it Pretty.

chocolate cupcakes

Fill your liners 1/2-3/4 full.

chocolate cupcakes

Baked and lovely! Let cool completely.

chocolate cupcakes

Drizzle each cupcake with melted chocolate, see recipe below.

chocolate cupcakes

I’m salivating.

chocolate cupcakes

The Ultimate Chocolate Pumpkin Cupcakes

The Ultimate Pumpkin Chocolate Cupcakes

These really are the ULTIMATE Pumpkin Chocolate Cupcakes, perfectly soft with just the right chocolate pumpkin combo.
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 20 mins
Servings: 24
Calories: 153kcal
Author: Jenny
Cost: 5
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Ingredients

  • 1/2 cup plain Greek 2% yogurt
  • 1/4 cup coconut oil you can substitute vegetable or canola oil in it’s place
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup pumpkin puree such as Libby’s
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 1/2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • Chocolate Drizzle
  • 1 cup chocolate chips
  • 2-3 tablespoons melted coconut oil

Instructions

  • Preheat oven to 350 degrees and line 24 cupcake cups with paper liners.
  • In a large mixing bowl, beat the yogurt, coconut oil, eggs and vanilla until well combined. Stir in pumpkin and sugars, until combined. Stir in flour, cocoa powder, baking soda, salt and cinnamon until combined.
  • Using a cookie scoop or spoon, fill cupcake liners 3/4 way full of batter. Bake for 20-22 minutes or until baked through. Remove and let cool completely. To prepare drizzle, melt chocolate chips in a microwave safe bowl or over a double boiler until smooth. Stir in coconut oil until shiny. Drizzle over each cooled cupcake before serving.

Nutrition

Calories: 153kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 83mg | Potassium: 71mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1625IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Keywords: best chocolate cupcake recipe, best cupcake recipe, chocolate cupcake recipe, chocolate cupcakes, homemade chocolate cupcakes, pumpkin cupcake recipe, pumpkin cupcakes, ultimate cupcake recipe

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chocolate cupcakes

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34 Responses
  1. Rachel

    Thank you for sharing this delicious looking, truly-homemade pumpkin cupcake recipe. My daughter and I will definitely be making some for her classmates next week!

  2. Jessica

    These look and sounds so yummy (I’ve never tried a pumpkin-chocolate combo but have been wanting to) and I love that you’ve frosted them with a glaze rather than a thick buttercream. A question though…I can’t quite make out the size of the pumpkin puree…is it the 29oz size or the smaller one? I’m guessing the smaller one. Also, do you have a suggestion on what type of chocolate chips would taste best (milk, dark, semi-sweet)?

  3. Mary

    These turned out just okay. I would not recommend the chocolate drizzle.. perhaps a different frosting? I like the idea of the health benefit (pumpkin), but not the best tasting for kids.

  4. Paula B.

    looks delicious and super simple… I’ll have to replace the eggs with flaxseed and water bc of my son’s food allergies and the coconut oil bc I abhor coconut, and we’ll have cupcakes!!

  5. Tracy

    Any suggestions for replacing the coconut oil? We have an allergy to coconut in our family, sadly, ,so can’t use that yummy healthy ingredient …

  6. I have made these twice. I used fresh pumpkin puree (cooked day’s before). I made a English toffee frosting an it was a great marriage. Mu children bus driver is know requesting them.

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