This post may contain affiliate links. For more information, read my disclosure policy.

Chocolate Pumpkin Cupcakes are so moist with a rich chocolate flavor. They’re also so easy to make with just five ingredients! Cake mix is the secret ingredient but no one will ever guess you used it because they taste like they are made completely from scratch. 

chocolate cupcake in purple wrapper with vanilla frosting and colorful sprinkles.


Easy Pumpkin Chocolate Cupcakes

Chocolate pumpkin cupcakes with cake mix are the cupcake recipe you need for all of the last-minute dessert requests. You know, like at the start of the school year when the demand for baked treats goes off the charts and you find yourself with only a few hours to pull something – anything! – together.

That’s been me many times and more than once I’ve been tempted to just pick up cupcakes at the store, but then I figured out a way to doctor-up cake mix to make the best pumpkin chocolate cupcakes. They are so easy to make. They’re not just for fall either. Yes, they have pumpkin but you don’t really taste it. Instead, the pumpkin puree makes them so moist and delicious. They taste homemade and, unless you feel like spilling the beans, no one will think they were made with cake mix. 

ingredients in pumpkin chocolate cupcakes.

Ingredients Needed

  • Chocolate fudge cake mix or Devil’s food cake mix: Any chocolate flavor cake mix or brand will work
  • Pumpkin puree: Makes the cupcakes super moist – make sure you use puree not pumpkin pie filling.
  • Vanilla Buttercream: For the frosting! You can use my homemade vanilla frosting recipe, or buy store-bought! 

How to Make Pumpkin Chocolate Cupcakes

  • Preheat oven to 350°. Line two muffin pans with cupcake liners. (I got 18 cupcakes.)
  • Mix cake mix, water, oil, and eggs in a large bowl with a hand mixer for about 2 minutes. Add pumpkin and mix until combined. Fill cupcake liners about 2/3 full (I use an ice cream scoop for this).
  • Bake 18-22 minutes, until a toothpick insterted comes out with just a few little crumbs sticking to it. Cool completely before frosting.
  • To make your frosting, beat butter with mixer (hand or stand, your choice) until creamy. Slowly beat in powdered sugar (1 cup at a time). Beat in vanilla. Add 1 tablespoon of cream and mix, then add more cream as necessary to get the consistency you want. Tint with food coloring, if desired.
  • Frost cupcakes and sprinkle with (or dip in) sprinkles. Enjoy!
chocolate cupcake in colorful wrappers with vanilla frosting and colorful sprinkles.

Expert Tips

  • Since the pumpkin puree is there more for the texture rather than the flavor, you can add spices if you want more of that fall flavor. Check Recipe Notes.
  • Cupcakes are done baking when a toothpick comes out clean from the center of the cupcake.
  • Fill your cupcake liners about ⅔ of the way full to get the perfect amount.
  • These are also great with chocolate ganache frosting or chocolate buttercream!

FAQs

Do these taste like pumpkin?

The pumpkin is mostly for moisture and body in these cupcakes – not for flavor. If you want a more fall-like cupcake, add pumpkin pie spice.

How do you know when cupcakes are done baking?

Cupcakes are done baking when a toothpick comes out clean from the center of the cupcake.

chocolate cupcake in purple wrapper with vanilla frosting and colorful sprinkles.

Chocolate Pumpkin Cupcakes

5 from 2 votes
Make Chocolate Pumpkin Cupcakes with cake mix! This easy recipe uses pumpkin and chocolate cake mix to make the best pumpkin cupcakes with buttercream frosting!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 24 cupcakes
Serving Size 1 cupcake

Ingredients
 

For the Cupcakes

  • 1 approx 15 ounce box Chocolate Cake Mix
  • ¾ cup (177ml) water
  • cup (79ml) vegetable oil
  • 3 large eggs
  • 1 cup pumpkin puree

For the Frosting

  • 1 cup (226g) unsalted butter , softened
  • 4 cups (452g) powdered sugar
  • 1 teaspoon vanilla
  • Pinch salt
  • 1-3 tablespoons (15-45ml) heavy whipping cream
  • Food Coloring and sprinkles if desired
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Instructions

  • Preheat oven to 350°. Line two muffin pans with cupcake liners. (I got 18 cupcakes.)
  • Mix cake mix, water, oil, and eggs in a large bowl with a hand mixer for about 2 minutes. Add pumpkin and mix until combined. Fill cupcake liners about 2/3 full (I use an ice cream scoop for this).
  • Bake 18-22 minutes, until a toothpick insterted comes out with just a few little crumbs sticking to it. Cool completely before frosting.
  • To make your frosting, beat butter with mixer (hand or stand, your choice) until creamy. Slowly beat in powdered sugar (1 cup at a time). Beat in vanilla. Add 1 tablespoon of cream and mix, then add more cream as necessary to get the consistency you want. Tint with food coloring, if desired.
  • Frost cupcakes and sprinkle with (or dip in) sprinkles. Enjoy!

Recipe Notes

Want a fall-like cupcake that tastes like pumpkin? Add 2 teaspoons pumpkin pie spice to the cupcake batter.

Recipe Nutrition

Serving: 1cupcake | Calories: 189kcal | Carbohydrates: 21g | Protein: 1g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 12mg | Potassium: 32mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1868IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Other Cupcake Recipes

Last Updated on August 12, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




35 Comments

  1. Can you tell me if you think these would work and remain somewhat moist if I replaced all of some of the oil with applesauce?

  2. I love that the cupcakes must have been the same day you were writing your fantastic post on photography for OBC!!! That was a great post by the way. I think these cupcakes sound delicious!!! They could even go to a thanksgiving party!!!