Pumpkin Patch Chocolate Cupcakes are the ultimate festive treat for fall. These moist and rich chocolate cupcakes are topped with a swirl of orange buttercream frosting shaped like a pumpkin, complete with a candy stem and cheerful fall sprinkles. Whether you’re preparing for a Halloween party, a Thanksgiving dessert table, or a cozy weekend of autumn baking, these cupcakes deliver both charm and chocolatey indulgence.
Why You’ll Love This Recipe
These cupcakes are a visual and flavorful delight. The chocolate base is deeply moist, thanks to buttermilk and hot coffee, while the buttercream frosting is creamy and perfectly sweet—tinted orange to bring your pumpkin patch to life. The decoration is simple enough for beginners but fun and creative for kids or holiday gatherings. From the whimsical Tootsie Roll “stems” to the festive sprinkles, this recipe makes seasonal baking joyful and memorable.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cupcakes:
all-purpose flour
unsweetened cocoa powder
baking soda
salt
granulated sugar
brown sugar
vegetable oil
large eggs
vanilla extract
buttermilk
hot coffee or hot water
For the Pumpkin Frosting:
unsalted butter, softened
powdered sugar
milk or cream
vanilla extract
orange gel food coloring
mini Tootsie Rolls or chocolate sticks (for stems)
fall sprinkles or mini chocolate chips
Directions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, mix the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Stir in the buttermilk, then gradually add the dry ingredients, mixing just until combined.
- Slowly add the hot coffee or hot water to the batter, stirring gently until smooth. The batter will be thin.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- To prepare the frosting, beat softened butter until light and fluffy. Gradually add powdered sugar, followed by milk and vanilla extract. Beat until creamy and smooth.
- Tint the frosting with orange gel food coloring and mix until evenly colored.
- Pipe frosting onto cooled cupcakes in a tall swirl shape to resemble a pumpkin.
- Press a mini Tootsie Roll or chocolate stick into the top as the pumpkin stem.
- Decorate with fall sprinkles or mini chocolate chips to complete the look.
Servings and timing
Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories: Approximately 290 kcal per cupcake
Variations
- Spiced Cupcakes: Add a teaspoon of pumpkin pie spice to the batter for extra autumn warmth.
- Cream Cheese Frosting: Swap buttercream for cream cheese frosting for a tangy twist.
- Mini Cupcakes: Make bite-sized versions by using a mini muffin tin—reduce baking time to 10–12 minutes.
- Candy Corn Toppers: Use candy corn instead of sprinkles for added Halloween flair.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend.
Storage/Reheating
Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw completely before decorating.
Reheating: Not necessary—best enjoyed at room temperature.
FAQs
Can I make these cupcakes ahead of time?
Yes, both the cupcakes and frosting can be prepared in advance. Frost and decorate the day you plan to serve them.
How do I get the frosting to look like a pumpkin?
Use a piping bag fitted with a large round or star tip, and build height with a swirl to mimic a pumpkin shape.
Can I use canned frosting?
Yes, although homemade frosting offers better flavor and texture for shaping and decorating.
What’s the best way to color the frosting?
Gel food coloring is preferred over liquid for vibrant color without altering the frosting’s texture.
Can I substitute the buttermilk?
Yes, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and let sit for 5 minutes.
Is coffee necessary in the batter?
The coffee enhances the chocolate flavor, but you can substitute it with hot water if preferred.
Can kids eat these even with the coffee?
Yes, the small amount of coffee used is mostly for flavor enhancement and doesn’t add caffeine in significant amounts.
What can I use instead of Tootsie Rolls for stems?
Small pretzel sticks, chocolate chips, or rolled fondant are great alternatives.
Can I make this recipe without a mixer?
Yes, though a hand or stand mixer helps achieve a smoother, fluffier frosting.
Are these cupcakes freezer-friendly?
Yes, freeze unfrosted cupcakes in a sealed container, then thaw and decorate when needed.
Conclusion
Pumpkin Patch Chocolate Cupcakes are a charming and delicious way to celebrate the flavors and fun of fall. With rich chocolatey bases and playful pumpkin-like decorations, these cupcakes are sure to bring smiles to kids and adults alike. Perfect for Halloween, Thanksgiving, or any autumn gathering, they combine seasonal flair with irresistible flavor in every bite.
Pumpkin Patch Chocolate Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Pumpkin Patch Chocolate Cupcakes are the ultimate festive fall treat! These moist chocolate cupcakes are topped with creamy orange frosting piped into cute pumpkin shapes, complete with candy stems and fall sprinkles—ideal for Halloween parties, Thanksgiving desserts, or cozy weekend baking with the kids.
Ingredients
For the Chocolate Cupcakes:
-
1 cup all-purpose flour
-
1/3 cup unsweetened cocoa powder
-
1 teaspoon baking soda
-
1/2 teaspoon salt
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1/2 cup granulated sugar
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1/2 cup brown sugar
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1/2 cup vegetable oil
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup buttermilk
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1/2 cup hot coffee or hot water
For the Pumpkin Frosting:
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1 cup unsalted butter, softened
-
3 cups powdered sugar
-
1 tablespoon milk or cream
-
1 teaspoon vanilla extract
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Orange gel food coloring
-
Mini Tootsie Rolls or chocolate sticks (for stems)
-
Fall sprinkles or mini chocolate chips (for decoration)
Instructions
-
Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.
-
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
-
In another bowl, whisk sugars, oil, eggs, and vanilla. Add buttermilk and stir to combine.
-
Gradually mix in dry ingredients. Slowly add hot coffee and stir until smooth (batter will be thin).
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Divide batter into cupcake liners, filling each 2/3 full.
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Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
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For the frosting, beat butter until fluffy. Add powdered sugar gradually, then milk and vanilla. Tint orange with gel coloring.
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Pipe frosting onto cupcakes in tall swirls to resemble pumpkins.
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Insert a small piece of Tootsie Roll as the stem and decorate with fall sprinkles or mini chocolate chips.
Notes
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Use orange and green piping to add “vines” for extra detail.
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These freeze well—just frost and decorate after thawing.
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Swap Tootsie Rolls for pretzel sticks or green M&Ms for variation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
