Delicious Chocolate Pumpkin Cream Filled Cupcakes Recipe

Chocolate pumpkin cream filled cupcakes deliver the best of both worlds: deep chocolate flavor, a moist pumpkin crumb, and a silky cream filling that ties everything together.

This recipe goes beyond the basics, covering essential details and extra tricks for success.

Whether you’re baking for fall celebrations or simply craving a comforting treat, you’ll find this guide packed with must-know techniques, troubleshooting tips, and creative serving ideas.

Let’s dive into every layer of these irresistible cupcakes so you can bake with confidence and serve a dessert that stands out at any table.

Ingredients Checklist

These chocolate pumpkin cream filled cupcakes are made with straightforward ingredients you’ll find in most kitchens, but a few special touches elevate their flavor and texture. Gather these items before you start baking for smooth preparation.

For the Cupcakes

• 1 cup (130g) all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon pumpkin pie spice (or use extra cinnamon and nutmeg)

• 1/4 teaspoon fine sea salt

• 1/4 cup (25g) unsweetened black or Dutch-process cocoa powder

• 1/2 cup (100g) granulated sugar

• 1/4 cup (55g) light brown sugar, packed

• 1 large egg, room temperature

• 1 large egg yolk, room temperature

• 1 teaspoon pure vanilla extract

• 1/3 cup (80ml) neutral oil (like canola or vegetable)

• 1/4 cup (60ml) whole milk, room temperature

• 1/4 cup (60g) full-fat sour cream, room temperature

• 1/2 cup (120g) canned pumpkin puree (not pumpkin pie filling)

For the Chocolate Pumpkin Cream Filling

• 4 oz (113g) cream cheese, cold

• 1/2 cup (115g) unsalted butter, softened

• 1 cup (240ml) heavy whipping cream, chilled

• 1/2 cup (60g) powdered sugar, divided

• 1/4 cup (25g) unsweetened cocoa powder

• 1/4 cup (60g) pumpkin puree

• 1 teaspoon vanilla extract

• Pinch of salt

For the Ganache Frosting

• 1/2 cup (90g) semi-sweet chocolate chips or chopped chocolate

• 1/3 cup (80ml) coconut cream or heavy cream

• 1 tablespoon unsalted butter (optional, for shine)

For Garnish

• Fall-colored sprinkles or mini chocolate chips

• Candied pumpkin seeds (optional)

Required Tools and Equipment

• 12-cup muffin pan

• Paper cupcake liners

• Stand mixer or hand mixer

• Medium and large mixing bowls

• Spatulas

• Sifter or fine-mesh sieve

• Piping bags (with round and star tips)

• Cupcake corer or small paring knife

• Cooling rack

• Measuring cups and spoons

Step-by-Step Instructions

With all your ingredients prepped, follow these instructions to create cupcakes with a bakery-worthy look and flavor. These clear steps help prevent common pitfalls and guide you to perfect results.

1. Prep and Preheat

• Preheat your oven to 350°F (175°C).

• Line a 12-cup muffin pan with paper liners.

2. Mix Dry Ingredients

• In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.

3. Combine Wet Ingredients

• In a large bowl, whisk together granulated sugar, brown sugar, egg, egg yolk, oil, and vanilla until smooth and slightly pale.

• Add pumpkin puree, milk, and sour cream. Mix until fully combined.

4. Make the Batter

• Gently fold the dry mixture into the wet ingredients using a spatula. Mix just until no flour streaks remain. Avoid overmixing for tender cupcakes.

5. Fill and Bake

• Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

• Bake for 16–18 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

• Remove from oven, cool in pan 5 minutes, then transfer to a wire rack to cool completely.

6. Prepare the Cream Filling

• Beat the cold cream cheese in a mixing bowl until smooth.

• Add softened butter and beat until fluffy.

• In a separate bowl, whip the chilled heavy cream with half of the powdered sugar until stiff peaks form.

• Add cocoa powder, remaining powdered sugar, pumpkin puree, vanilla, and salt to the cream cheese mixture. Mix until combined.

• Gently fold in the whipped cream to keep the filling light and airy.

7. Fill the Cupcakes

• Once cupcakes are cool, use a cupcake corer or small knife to cut out a 1-inch-deep well in the center of each cupcake. Save the tops.

• Transfer filling to a piping bag fitted with a round tip.

• Pipe the chocolate pumpkin cream into each cupcake cavity. Place the cupcake tops back on, trimming if necessary.

8. Make the Ganache Frosting

• Heat the coconut cream or heavy cream in a small saucepan until just simmering.

• Pour over chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Add butter for extra gloss.

• Cool to room temperature; ganache should be thick but pipeable.

9. Frost and Garnish

• Pipe or spoon ganache over each cupcake. Decorate with sprinkles, mini chips, or candied pumpkin seeds.

Tips for Perfect Results

For consistently delicious and visually appealing cupcakes, keep these tips in mind as you bake.

• Room Temperature Ingredients: Use room temperature eggs, milk, and sour cream to ensure a smooth, even batter.

• Pumpkin Purée: Pat pumpkin puree dry with a paper towel to prevent excess moisture, which can lead to dense cupcakes.

• Measuring Flour: Spoon flour into your measuring cup and level off for accuracy—packing flour causes dry, tough cupcakes.

• Don’t Overbake: Start checking cupcakes at 15 minutes. Overbaking dries them out quickly.

• Whip Cream Properly: For the filling, ensure the cream is very cold and beat to stiff peaks for a fluffy texture.

• Chill Before Filling: Allow cupcakes to cool completely, or the cream filling will melt.

• Ganache Consistency: Let ganache cool enough to thicken for clean piping or spreading.

Serving Suggestions

Cupcakes like these deserve a presentation that makes them even more tempting. Here are some simple and creative ideas to serve them at their best.

• Holiday Platter: Arrange cupcakes on a rustic wooden board, garnished with cinnamon sticks and mini pumpkins for a fall-inspired centerpiece.

• Dessert Buffet: Place on a tiered stand alongside spiced cookies, chocolate-dipped fruit, and mugs of hot chocolate for cozy gatherings.

• Elegant Dessert Plates: Serve each cupcake with a swirl of whipped cream and a drizzle of chocolate sauce for a plated dessert look.

• Lunchbox Treat: Wrap individually in parchment paper for a festive lunchbox or picnic treat.

• Party Favor: Package in clear cupcake boxes with a ribbon and a “Thank You” tag for take-home favors at showers or birthdays.

Final Thoughts

Chocolate pumpkin cream filled cupcakes are an unforgettable treat, blending rich, seasonal flavors with playful, decadent textures.

Unlike many recipes, this version provides extra detail for every stage, ensuring home bakers of all skill levels can master them. Whether you’re baking for a crowd or as a special project, these cupcakes will win rave reviews for taste and presentation.

Experiment with your own decorative touches or extra spice blends to make the recipe your own. Every bite is a celebration of chocolate and pumpkin, and you’ll want to make them long after pumpkin season ends. Enjoy baking, sharing, and indulging in this standout dessert!