I absolutely enjoy how the deep cocoa flavor of the cupcakes balances the creamy tang and warm spices of the pumpkin cheesecake frosting. The cupcake base is incredibly moist thanks to the buttermilk and hot water combo, while the frosting is perfectly smooth without being overly sweet. It’s also a fun way for me to combine two of my favorite desserts—chocolate cupcakes and pumpkin cheesecake—into one unforgettable treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Chocolate Cupcakes:
1 3/4 cup all-purpose flour
1 cup granulated sugar
3/4 cup light brown sugar
3/4 cup Hershey cocoa powder
1 teaspoon ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup vegetable oil
2 large eggs
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 cup hot water
Pumpkin Cheesecake Frosting:
1/2 cup canned pumpkin purée (not pumpkin pie filling)
1 cup salted butter, softened
4 oz cold cream cheese
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
3 cups powdered sugar, sifted
Directions
For the Chocolate Cupcakes:
I start by preheating my oven to 350°F.
In a large bowl, I mix the flour, granulated sugar, brown sugar, cinnamon, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, I whisk together the oil, eggs, buttermilk, and vanilla extract until smooth.
I gradually stir the dry ingredients into the wet mixture just until combined.
Carefully, I pour in the hot water and mix—it creates a thin batter, which is exactly what makes the cupcakes so moist.
I lightly spray my cupcake liners with nonstick spray and fill each one about three-quarters full with the batter.
I bake them for 18–22 minutes or until a toothpick inserted in the center comes out clean.
I let the cupcakes cool completely before frosting.
For the Pumpkin Cheesecake Frosting:
I measure out exactly 1/2 cup of canned pumpkin purée and spread it on a plate. Then I blot it with paper towels until it reduces to 1/4 cup (45 g) to remove excess moisture—this step keeps the frosting from separating.
In a mixing bowl, I beat the softened butter on high speed until it’s pale and fluffy (about 5–10 minutes).
I add the cold cream cheese and mix until smooth.
I blend in the dried pumpkin along with the spices: cinnamon, ginger, nutmeg, and cloves.
Finally, I gradually beat in the sifted powdered sugar, one cup at a time, until the frosting is light and creamy.
Servings and timing
This recipe makes 12 cupcakes. Prep time: 15 minutes Bake time: 18–22 minutes Cooling and frosting time: 20–30 minutes Total time: About 55 minutes
Variations
I sometimes add mini chocolate chips to the cupcake batter for extra texture.
If I want a milder spice, I reduce the cloves and nutmeg slightly.
For a fall party, I top each frosted cupcake with a candy pumpkin or sprinkle of cinnamon sugar.
I’ve also swapped the cream cheese for mascarpone for a slightly different flavor twist in the frosting.
Storage/Reheating
I keep these cupcakes stored in an airtight container in the fridge for up to 4 days. The frosting holds up well when chilled. When I’m ready to enjoy one, I let it sit at room temperature for about 10–15 minutes to soften. These cupcakes also freeze well—just place them in a single layer in a container, freeze, then thaw in the fridge overnight before serving.
FAQs
Can I use unsweetened cocoa powder instead of Hershey’s?
Yes, I often use any high-quality unsweetened cocoa powder. Hershey’s gives a classic flavor, but others like Dutch-processed will work too and give a richer color.
How do I keep the frosting from being too soft?
The key is blotting the pumpkin thoroughly and using cold cream cheese. I always make sure the pumpkin is dry enough before mixing it in.
Can I make the cupcakes ahead of time?
Definitely. I bake the cupcakes a day ahead and store them unfrosted in an airtight container. I add the frosting the day I plan to serve them for the best texture.
Is it okay to use pumpkin pie filling instead of purée?
No, I stick with pure canned pumpkin purée. Pumpkin pie filling has added sugar and spices that will throw off the balance of the frosting.
How do I know when the cupcakes are done?
I insert a toothpick into the center of one cupcake, and if it comes out clean or with a few crumbs, they’re ready. I avoid overbaking to keep them moist.
Conclusion
These Chocolate Cupcakes with Pumpkin Cheesecake Frosting are my go-to fall dessert when I want something rich, festive, and surprisingly easy. I love how the moist chocolate cake pairs perfectly with the tangy, spiced frosting—it’s a flavor combination that always impresses. Whether it’s for a holiday gathering or just a treat for myself, I’ll be making these again and again.
