The Ultimate Chocolate Pumpkin Cupcakes

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

baked best chocolate cupcakes

Pumpkin Cupcakes

I am so excited about these homemade chocolate cupcakes. There’s something so irresistible about melted chocolate right?! Can’t get enough of them. 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.

ingredients for pumpkin cupcakes

Ingredients For Pumpkin Cupcakes

*See bottom of post for entire recipe in recipe card.

  • plain Greek yogurt
  • coconut oil
  • large eggs
  • pure vanilla extract
  • canned pumpkin such as Libby’s
  • light brown sugar
  • all-purpose flour
  • unsweetened cocoa powder
  • baking soda
  • kosher salt
  • ground cinnamon
  • chocolate chips

dry ingredients in mixing bowl for pumpkin cupcakes

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.

pumpkin cupcake batter in muffin tins

Fill your cupcake liners 3/4 full.

baked chocolate pumpkin cupcakes

Bake at 350 degrees F. for 20-22 minutes. Let cool completely.

baked and iced pumpkin cupcakes

How To Serve Homemade Cupcakes

Serve cupcakes room temperature or slightly warmed. Vanilla ice cream is a great side with the cupcakes.

How To Store Cupcakes

Store any leftovers in an airtight container for up to 3 days in the refrigerator. Warm as needed.

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
Print Pin Rate

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

 

photo collage pumpkin cupcakes

 

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36 Responses
  1. Natalie

    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.

  2. 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 …

  3. 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!!

  4. 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.

  5. Alexandre Raymundo

    Hi Jenny! I have recently discovered your website, I am enjoying reading it very much, it has great info! I hope we can begin to exchange some ideas! Thank you.

  6. Georgia @ The Comfort of Cooking

    I love that deep, dark color to these cupcakes. The perfect canvas for all kinds of Halloween cupcake decorating! These look great, Jenny!

  7. 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)?

  8. Prudy @ butter, basil and breadcrumbs

    Oh these cupcakes look delightful… I need to try this recipe. 🙂
    Thank you for sharing! I’m just learning about coconut oil… Can’t wait to see what it’s all about!

  9. 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!

  10. Madison

    I love the combination of chocolate and pumpkin and cinnamon. It’s an ultimate spice/Chocolate-lover heaven! These are right up my alley.

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