These 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 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.
Table of Contents
5-Ingredient Pumpkin Cupcakes with Chocolate
It doesn’t get any easier than five ingredients and one bowl! The batter is so quick to make – you’ll have them in the oven in no time.
- Chocolate fudge cake mix or Devil’s food cake mix
- Pumpkin puree
Unlike other pumpkin desserts you don’t need to add spices to the batter. Cinnamon, nutmeg, cloves, and ginger are what make things like pumpkin bread taste… well, like pumpkin.
Without the spices, pumpkin puree has a very mild flavor so it disappears into the cupcakes. What you end up with is moist, rich chocolate cupcakes without having to make them from scratch thanks to the cake mix.
However if you WANT to add spices, to make them more fall-like, I’ve noted that in the recipe!
How to Make Pumpkin Chocolate Cupcakes
This recipe is so easy! All you do is combine the cake mix, water, oil and eggs in a large bowl and beat them with a hand mixer for a couple of minutes. Add the pumpkin and mix again until the batter is combined.
Fill your cupcake liners about 2/3 full with batter, bake the cupcakes for 18 to 22 minutes, and then let them cool completely before frosting them.
Don’t Forget the Buttercream Frosting
The other way to up your cake mix cupcake game is with the best homemade buttercream frosting. This recipe is one of my favorites because it’s easy to make and goes with everything. I think it’s the heavy whipped cream that I add – it just gives it a little something extra special.
- Softened butter
- Powdered sugar
- Heavy whipping cream
You can also add food coloring if you want. For the pumpkin chocolate cupcakes, I usually keep it white, but you can customize it with different colors.
Beat the butter until it’s nice and creamy. Add the sugar one cup at a time. Then, add the vanilla.
Add one tablespoon of the cream and mix. Depending on the consistency you want you can keep adding cream, but only do a little at a time. At this point, you can add the food coloring if you are using it.
I added colorful sprinkles on my cupcakes, but feel free to decorate them how you like!
The first time I made these I had to remind myself they were made with cake mix! They are so soft and rich, and that buttercream frosting just adds the perfect final touch. Who knew five ingredients and one bowl could make something so delicious? I can’t wait for you to try them!
Other Pumpkin Recipes
Have you made this recipe?
Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust
Chocolate Pumpkin Cupcakes
For the Cupcakes
- 1 approx 15 ounce box Chocolate Cake Mix
- 3/4 cup water
- 1/3 cup oil
- 3 large eggs
- 1 cup pumpkin puree
For the Frosting
- 1 cup unsalted butter , softened
- 4 cups powdered sugar
- 1 tablespoon vanilla
- Pinch salt
- 1-3 tablespoons heavy whipping cream
- Food Coloring and sprinkles if desired
- 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!
Nutritional information not guaranteed to be accurate
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!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: August 16, 2020