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Chocolate Covered Pumpkin Cupcakes

12 Reviews

Chocolate Covered Pumpkin Cupcakes

Hello!  I’m Melanie from over at Garnish & Glaze and today I’m sharing a yummy cupcake recipe.  Everything is about pumpkin at this time of year so why not enjoy some pumpkin cupcakes?!  You can never have too much pumpkin, am I right?!

Chocolate Covered Pumpkin Cupcakes

I have a hard time making decisions especially between two very delicious things.  I love pumpkin with cream cheese frosting but it’s also awesome with chocolate.  So thanks to my indecisiveness these delectable cupcakes were born… and had a short life because they were just too good to resist.

Chocolate Covered Pumpkin Cupcakes

A perfectly moist pumpkin cupcake covered in rich chocolate ganache and topped with cinnamon cream cheese frosting– these Chocolate Covered Pumpkin Cupcakes are seriously a dream come true!

Chocolate Covered Pumpkin Cupcakes

Chocolate Covered Pumpkin Cupcakes

Can You Use Fresh Pumpkin Instead of Canned?

It is easy to make fresh pumpkin puree, and it can definitely be substituted for canned puree.

Just cook your pumpkin however you choose; boil, bake or steam.

Scrape the meat from the skin and puree.

Sometimes fresh pumpkin contains a lot of liquid, in which case, you will want to strain the liquid off before pureeing.

Use the same amount of fresh puree as canned puree.

Is Fresh Pumpkin Healthier Than Canned?

Not always.

Fresh foods generally have a higher nutrient content than do cooked or canned foods.

But, in this case, both are packed with nutrients.

Both contain high levels of potassium, vitamin A and iron.

How Do You Keep Cupcakes From Sticking to the Wrappers?

First of all, buy high quality cupcake wrappers.

Cheaper wrappers have a tendency to stick.

Spray the wrappers with non-stick spray.

You can place a pan of water on the lower rack of the oven when you bake the cupcakes to add moisture.

After removing the cupcakes from the oven, let sit in pan for just a few minutes, and then remove the cupcakes from the pan and place on a cooling rack to finish cooling.

Make sure your cupcakes are completely cool before removing the wrappers.


Chocolate Covered Pumpkin Cupcakes

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Chocolate Covered Pumpkin Cupcakes

Chocolate Covered Pumpkin Cupcakes

4.67 from 12 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12


For the Cupcakes:

  • 1 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon pumpkin spice
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 3/4 cup pumpkin puree
  • 1 teaspoon vanilla

For the Ganache:

  • 3 ounces semi sweet chocolate (1/2 cup)
  • 6 tablespoons whipping cream

For the Frosting:

  • 4 ounces cream cheese room temperature
  • 1/4 cup butter 1/2 stick, room temperature
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • Pinch of nutmeg
  • Pinch of salt
  • 2 cups powdered sugar


For the Cupcakes:

  • Preheat oven to 350 degrees and line a muffin tin with 12 paper cupcake liners.
  • In a mixing bowl, combine flour, baking powder, baking soda, pumpkin spice, and salt together.
  • Set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment, mix sugars together until there are no lumps.
  • Mix in the oil and then the eggs one at a time.
  • Add the pumpkin and vanilla and mix well.
  • Gradually mix in the dry ingredients until combined.
  • Spoon batter into the cupcake liners filling 3/4 full (about 1/4 cup).
  • Bake for 20-25 minutes until toothpick comes out clean.
  • Let cupcakes cool in muffin tin for 5 minutes and then allow to cool completely on a wire rack.

For the Ganache:

  • Microwave heavy whipping cream for 45 seconds and then add the chocolate chips and let it sit for 2 minutes and then whisk together until smooth.
  • Allow to sit and cool for 5 minutes and then spoon about 1 teaspoon onto the top of each cupcake.
  • Let the ganache cool and set for about 10 minutes before piping on frosting.

For the Frosting:

  • Beat cream cheese and butter together until smooth.
  • Mix in the vanilla and then add the cinnamon, nutmeg, salt, and the powdered sugar a little at a time mixing on low.
  • Cream until fluffy and smooth.
  • Place frosting in a piping bag fitted with a star tip and pipe on top of the ganache covered cupcakes.


cup cakes can be frozen for up to 3 months
Nutrition Facts
Chocolate Covered Pumpkin Cupcakes
Amount Per Serving (1 g)
Calories 436 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 56mg19%
Sodium 197mg9%
Potassium 167mg5%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 41g46%
Protein 4g8%
Vitamin A 2782IU56%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Chocolate Covered Pumpkin Cupcakes

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Healthy Habits That Help Me!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • How long can the frosting stay out of the fridge? Do I need to refrigerate the cupcakes overnight?

    • Reply
    • You can let them be on the counter.

      • Reply
  • What pretty cupcakes! Love the double topping of ganache + frosting–why not both, indeed! 😀

    • Reply
  • These look like a work of art! So pretty and delicious!

    • Reply
  • Haha I’m about as indecisive as you, but I’m glad you went for both options this time! These look so tasty, and really beautiful too 🙂

    • Reply

Healthy Habits That Help Me!