These chocolate stuffed pumpkin cupcakes are the PERFECT pumpkin cupcakes. These moist pumpkin cupcakes are full of spices and topped with a cinnamon cream cheese frosting. What people won’t expect is that they are filled with chocolate!
What Makes These Pumpkin Cupcakes SO Good
These are seriously the BEST chocolate stuffed pumpkin cupcakes. Pumpkin and chocolate are such a great combination, they just go together. Anyone who tries these cupcakes will be pleasantly surprised to find them filled!
First, these pumpkin cupcakes are insanely moist. They have an entire 15oz can of pumpkin puree to make it have a strong pumpkin flavor. I also loaded these cupcakes with both cinnamon and pumpkin pie spice. You won’t find a more flavorful pumpkin cupcake!
Then, these cupcakes are filled with chocolate ganache made with chocolate and heavy cream.
To top off the cupcake, they have a cinnamon cream cheese frosting. This cream cheese frosting is speckled with cinnamon. It just goes together!
Steps On Making Pumpkin Cupcakes
Here are the steps to make the pumpkin cupcakes:
- Step 1: Mix the dry ingredients- Mix the dry ingredients together in a large mixing bowl. This includes the sugar. Use a sifter to get rid of any flour lumps.
- Step 2: Mix the wet ingredients- Mix all of the wet ingredients together. This includes the entire can of pumpkin puree! Whisk it together. It will be bright orange.
- Step 3: Combine- Use a mixer and add the wet ingredients into the dry. Add it in 3 intervals. Make sure to scrape the bowl afterwards!
- Step 4: Scoop batter- Scoop the batter, using a large ice cream scoop, into a 12 cup muffin tin. Fill the cupcakes about 3/4ths full.
It is SOO easy to make this pumpkin cupcake. Before baking, pull the eggs out of the fridge 2 hours before baking.
Stuffing The Cupcakes With Chocolate
Filling the cupcakes is so much easier if you have a cupcake corer! If you don’t have one, you can also cut into the cupcakes using a sharp knife. Only cut halfway down the cupcake.
You will only need the tops of the cupcakes. You can eat or toss the middle part of the cupcake that you pulled out.
I strongly recommend only filling the cupcakes right before you frost them. If you fill them before, then the chocolate will harden slightly simply from cooling down.
Fill the cupcakes when the chocolate ganache is warm. Use a 1/2 TBSP measuring spoon and fill the cupcakes to the top with the chocolate. When the chocolate is warm, it will be easy to fill the cupcakes.
Silky Cinnamon Cream Cheese Frosting
This frosting uses a combination of room temperature cream cheese and slightly cold butter. The butter will help to firm up the frosting. Here are some FAQs on making this frosting
- Why so much powdered sugar?: Since cream cheese makes the frosting soft, you will need a lot of powdered sugar to keep the frosting stiff enough to pipe.
- How to prevent grainy frosting: Make sure to use a sifter to sift out all of the powdered sugar lumps. This is the number one cause of grainy frosting.
- Chill the frosting: Before piping, chill the frosting for 15 minutes. This helps to solidify the butter and makes for a firmer frosting to pipe with.
After you pipe and decorate the cupcakes, place them back in the fridge. Piping the frosting will warm up the butter, so chill it first!
Storing The Cupcakes
Before decorating, you can keep the cupcakes at room temperature. After decorating, the chocolate stuffed pumpkin cupcakes have to be stored in the fridge. They will last up to 5 days in the fridge.
Can They Be Frozen?
Yes these cupcakes can be frozen. Freeze them before filling or frosting. Wrap them tightly in cling wrap and store them in an air tight container. Freeze for 30 days.
To thaw: Place them on the counter for 1 1/2 hours before filling.
Other Recipes To Try
- Cinnamon caramel cupcakes
- Pumpkin bread
- Chocolate cupcakes with peanut butter frosting
- S’mores cupcakes
Make sure to tag me on Instagram @stephaniesweettreats and leave me a review below if you made these cupcakes. I hope you loved it! To get more ideas follow me on Pinterest.
Chocolate Stuffed Pumpkin Cupcakes
Ingredients
Pumpkin Cupcakes
- 1 1/4 cups All-purpose flour
- 3/4 tsp Baking powder
- 1/4 tsp Baking soda
- 3 tsp Ground cinnamon
- 2 tsp Pumpkin pie spice
- 1/4 tsp Salt
- 1 cup Brown sugar packed light or dark
- 1/4 cup Oil canola or vegetable
- 2 Large eggs room temperature
- 1 tsp Pure vanilla extract
- 1 1/2 cups Pumpkin puree not pumpkin pie filling
Chocolate Ganache Filling
- 1/2 cup Semi-sweet chocolate chips
- 1/4 cup Heavy cream
Cinnamon Cream Cheese Frosting
- 3/4 cup Unsalted butter slightly cold
- 6 oz Cream cheese room temperature
- 1 tsp Ground cinnamon
- 5 1/2 cups Powdered sugar sifted
- 1 tsp Pure vanilla extract
- Pinch of salt
- 1/8 cup Heavy cream cold
Instructions
Pumpkin Cupcakes
- Preheat oven to 350°F. Line a 12 cup muffin tin with cupcake liners. Set aside.
- In a mixing bowl, sift together flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Add in brown sugar. Using a mixer, mix on low for 20 seconds until combined.
- In a separate bowl, mix together oil, eggs, vanilla and pumpkin puree. Mix until combined.
- Add the wet ingredients into the dry ingredients in 3 separate intervals. Mix until just combined. Scrape the bowl. Then, mix for 20 seconds.
- Use a large ice cream scoop (or a 2TBSP cookie scoop) and scoop the cupcake batter into each muffin tin. Fill until 3/4 full. Bake for 18-20 minutes.
- Let the cupcakes sit in the muffin tin for 10 minutes. Then, transfer to a cooling rack. Cool completely before filling.
Chocolate Ganache Filling
- Fill the cupcakes right before serving/frosting the cupcakes. Use a cupcake corer or a sharp knife. Cut a hole in the middle of the cupcake. Go 1/2 way down the cupcakes. Save the tops.
- In a small bowl, pour the chocolate chips. In a saucepan over medium-low heat, heat the heavy cream until hot and steaming. Pour hot cream over the chocolate chips. Let it sit for 1 minute and 30 seconds.
- Use a rubber spatula and stir chocolate until smooth and glossy. Use a 1/2 TBSP and fill the cupcakes with the chocolate. Replace the tops of the cupcakes.
Cinnamon Cream Cheese Frosting
- Pull the butter out of the fridge and put them on the counter for 30 minutes. The butter should be cold to the touch but still leave a finger indent. In a large bowl, sift the powdered sugar and cinnamon together.
- Using a mixer, beat the room temperature cream cheese for 1 minute on medium-high. Add in the butter, and beat for 1-2 minutes on medium-high. There should be no more butter chunks.
- Slowly add in the powdered sugar. Then, scrape the bowl. Add in vanilla, salt, and heavy cream. Mix on low until starting to combine. Then, turn on high and beat for 2 minutes. Scrape the bowl.
- Chill for 15 minutes. Then, beat with a wooden spoon to get rid of any air bubbles. Pipe the cupcakes with the frosting. Store cupcakes in the fridge.
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