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+ servings
Chocolate stuffed pumpkin cupcakes with 1 unwrapped.

Chocolate Stuffed Pumpkin Cupcakes

Stephanie Rutherford
These moist pumpkin cupcakes are stuffed with chocolate ganache. They are topped with cinnamon cream cheese frosting.
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 393 kcal


Pumpkin Cupcakes

  • 1 ¼ cups All-purpose flour
  • ¾ teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • 3 teaspoon Ground cinnamon
  • 2 teaspoon Pumpkin pie spice
  • ¼ teaspoon Salt
  • 1 cup Brown sugar packed light or dark
  • ¼ cup Oil canola or vegetable
  • 2 Large eggs room temperature
  • 1 teaspoon Pure vanilla extract
  • 1 ½ cups Pumpkin puree not pumpkin pie filling

Chocolate Ganache Filling

  • ½ cup Semi-sweet chocolate chips
  • ¼ cup Heavy cream

Cinnamon Cream Cheese Frosting

  • ¾ cup Unsalted butter slightly cold
  • 6 oz Cream cheese room temperature
  • 1 teaspoon Ground cinnamon
  • 5 ½ cups Powdered sugar sifted
  • 1 teaspoon Pure vanilla extract
  • Pinch of salt
  • cup Heavy cream cold


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 2tablespoon cookie scoop) and scoop the cupcake batter into each muffin tin. Fill until ¾ 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 ½ 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 ½ tablespoon 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.


Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can result in dry cupcakes
High altitude baking- Add 1 ½ tablespoon extra of flour.
I recommend filling the cupcakes right before piping with the frosting. 


Calories: 393kcalCarbohydrates: 93gProtein: 3gFat: 27gSaturated Fat: 14gCholesterol: 57mgSodium: 163mgPotassium: 171mgFiber: 2gSugar: 22gVitamin A: 5420IUVitamin C: 1mgCalcium: 79mgIron: 2mg
Keyword best, chocolate ganache, cinnamon cream cheese frosting, easy, filled, moist, pumpkin cupcakes, pumpkin spice, stuffed caramel
Tried this recipe?Let us know how it was!