Rich, moist chocolate cupcakes topped with a velvety pumpkin cheesecake frosting—perfect for fall baking or any cozy dessert craving.

Chocolate Cupcakes:

1 3/4 cup all-purpose flour

1 cup granulated sugar

3/4 cup light brown sugar

3/4 cup Hershey’s cocoa powder

1 tsp ground cinnamon

2 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1/2 cup vegetable oil

2 large eggs

1 cup buttermilk

1 1/2 tsp vanilla extract

1 cup hot water

Pumpkin Cheesecake Frosting:

1/2 cup canned Libby’s pumpkin purée (not pumpkin pie filling)

1 cup (224 g) salted butter, softened

4 oz Philadelphia cream cheese, cold

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp ground cloves

3 cups powdered sugar, sifted

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To Make the Chocolate Cupcakes:

Preheat oven to 350°F.

In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, cinnamon, baking soda, baking powder, and salt.

In another bowl, whisk oil, eggs, buttermilk, and vanilla until smooth (about 1 minute).

Slowly add dry ingredients to the wet mixture, stirring just until combined.

Carefully pour in the hot water and mix—batter will be thin.

Line a cupcake pan and lightly spray liners with nonstick spray.

Fill liners about ¾ full and bake for 18–22 minutes, or until a toothpick inserted comes out clean.

Let cupcakes cool completely before frosting.

To Make the Pumpkin Cheesecake Frosting:

Measure 1/2 cup of pumpkin purée and level it. Spread on a plate and blot with paper towels until reduced to 1/4 cup (45g). Set aside.

In a medium bowl, beat softened butter on high speed until pale and fluffy (5–10 minutes).

Add cold cream cheese and beat again until smooth.

Mix in the blotted pumpkin purée, cinnamon, ginger, nutmeg, and cloves.

Slowly add powdered sugar, 1 cup at a time, mixing until light and fluffy (1–2 minutes).

Blotting the pumpkin purée is essential for a thick, stable frosting—don’t skip it!

Use cold cream cheese to help the frosting hold its shape.

Cupcakes can be made ahead and stored unfrosted for up to 2 days in an airtight container.

Frosting can be chilled for 15–20 minutes if too soft before piping.