Mini Pumpkin Cupcakes with Chocolate Frosting Recipe

These easy Mini Pumpkin Cupcakes with Chocolate Frosting are made with canned pumpkin, vanilla cake mix, pumpkin pie spice, cream cheese, and rich cocoa powder. The result is a perfectly moist and fluffy spiced cupcake topped with a tangy and decadent chocolate frosting. Perfect for a Halloween party or any fall gathering, this simple recipe makes 36 bite-sized treats.

Mini Pumpkin Cupcakes with Chocolate Frosting Ingredients

For the Cupcakes:

• 1 1/2 cups canned 100 percent pure pumpkin
• 2 cups vanilla cake mix
• 1/2 cup whole milk, at room temperature
• 1/4 cup vegetable oil
• 2 eggs, at room temperature
• 2 teaspoons pumpkin pie spice

For the Frosting:

• 1 cup powdered sugar
• 1/2 cup cream cheese, at room temperature
• 1/2 stick (1/4 cup) unsalted butter, at room temperature
• 1/2 cup unsweetened cocoa powder
• 1/4 cup sour cream
• Toppings: mini-chocolate chips, sprinkles, colored sugar, or small candies

How To Make Mini Pumpkin Cupcakes with Chocolate Frosting

1. Prepare the oven and pans: Place an oven rack in the center of the oven and preheat to 350°F (175°C). Line 36 mini cupcake molds with paper liners.
2. Mix the cupcake batter: In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice. Use an electric hand mixer on low speed to beat the mixture until it is smooth. Then, increase the speed to high and beat for 2 minutes until the batter is light and fluffy.
3. Fill the molds and bake: Using a small ice cream scoop or a spoon, fill the prepared paper liners about two-thirds full with batter. Bake for 10 to 12 minutes, or until the cupcakes are puffed and a toothpick inserted into the center comes out clean.
4. Cool the cupcakes: Let the cupcakes cool in the pan for 10 minutes. Afterwards, carefully transfer them to a wire rack to cool completely, which will take about 20 more minutes.
5. Make the chocolate frosting: While the cupcakes cool, prepare the frosting. In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream. Use a hand mixer on low speed to beat until smooth, then increase the speed to high and beat for 1 minute until light and fluffy.
6. Frost and decorate: Once the cupcakes are completely cool, use a small spatula or a piping bag to spread the frosting on top. Decorate with your favorite toppings like mini-chocolate chips, sprinkles, or small candies.

Recipe Tips

• Use Room Temperature Ingredients: For the smoothest frosting, make sure your cream cheese, butter, and sour cream are at room temperature. This prevents lumps and helps everything mix together easily. The same goes for the milk and eggs in the batter.
• Don’t Overfill the Liners: Fill the mini cupcake liners only about two-thirds of the way. This gives the cupcakes room to rise without spilling over the sides, creating a perfectly domed top.
• Cool Cupcakes Completely: You must let the cupcakes cool completely before frosting them. If they are even slightly warm, the heat will melt the cream cheese frosting and create a runny mess.
• Sift for Smooth Frosting: For an extra smooth and creamy frosting, sift the powdered sugar and cocoa powder before mixing. This simple step removes any small clumps and makes the ingredients easier to combine.

What To Serve Pumpkin Cupcakes

These mini pumpkin cupcakes are a wonderful standalone treat, perfect for any dessert platter. They pair beautifully with a simple glass of cold milk for kids and adults alike. For a cozy autumn experience, enjoy them with a hot cup of black coffee or a pumpkin spice latte to complement the rich fall flavors.

How To Store Pumpkin Cupcakes Leftovers

• Refrigerate: Because the frosting contains cream cheese and sour cream, the cupcakes must be stored in the refrigerator. Place them in an airtight container in a single layer. They will stay fresh for up to 4 days.
• Freeze: You can freeze the unfrosted cupcakes for longer storage. Once they are completely cool, place them in a freezer-safe bag or container. They will keep for up to 2 months. Thaw them at room temperature before frosting and serving.

Mini Pumpkin Cupcakes with Chocolate Frosting Nutrition Facts

• Calories: 95 kcal
• Total Fat: 5g
• Saturated Fat: 2.5g
• Cholesterol: 18mg
• Sodium: 115mg
• Total Carbohydrate: 12g
• Dietary Fiber: 0.5g
• Sugars: 8g
• Protein: 1g

Frequently Asked Questions

• Can I make these as regular-sized cupcakes? Yes, this recipe can easily be adapted. It will make about 12 regular-sized cupcakes. You will need to increase the baking time to about 18-22 minutes, or until a toothpick inserted into the center comes out clean.
• Do I have to use a cake mix? This recipe is designed to be quick and easy by using a vanilla cake mix as a base. While you could use a from-scratch cupcake recipe, you would need to adjust the quantities of the wet ingredients to get the right consistency.
• My frosting seems too thin. How can I fix it? If your frosting is too thin or runny, you can thicken it by adding more powdered sugar. Add one tablespoon at a time and mix well until you reach your desired consistency.
• Can I make these cupcakes ahead of time? Yes, these are great for making ahead. You can bake the cupcakes a day in advance, store them in an airtight container at room temperature, and then frost them on the day you plan to serve them.

Try More Recipes:

• Michele Albano’s Maple Pumpkin Pie with Pecan Streusel Recipe
• Pumpkin Caramels Recipe
• Pumpkin Cookies With Cream Cheese Frosting Recipe