Ghirardelli Chocolate Pumpkin Spice Cupcakes Recipe

This post is brought to you by Ghirardelli.

I most definitely bake more in the cooler months, don’t you?  There’s no need to worry about getting the kitchen too hot, and nothing makes you feel more warm and cozy than some delicious, homemade baked treats–especially when those treats are chocolatey.  And who do I think of when I think of chocolate?  Ghirardelli, of course!

Ghirardelli Logo

My recent accident has caused delays in all parts of my life, including my seasonal baking, but with the help of Ghirardelli (who supplied the chocolate) and my mother (who fetched things, mixed things, and did other things that prevented me from having to hobble around the kitchen on my crutches), I was able to bake up the perfect fall dessert:  Chocolate Pumpkin Spice Cupcakes.

Chocolate Pumpkin Spice Cupcakes

This yummy recipes features Ghirardelli 100% Unsweetened Cocoa for an amazingly rich flavor.  They’re dark.  They’re decadent.  They’re so, so good.  The frosting has just the right amount of sweetness to compliment the cake.  It was my first time ever making a pumpkin frosting, and I was pleasantly surprised by the results.  The whole family ate these up!

Chocolate Pumpkin Spice Cupcakes

  • 3/4 cup Ghirardelli 100% Unsweetened Cocoa
  • 3/4 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Salt
  • 3/4 cup (1-1/2 sticks) unsalted butter,room temp
  • 1 cup Sugar
  • 3 Large eggs
  • 1/2 cup Sour cream
For Frosting
  • 8 oz Cream cheese, softened
  • 4 tbsp Canned pumpkin puree
  • 4 cups Confectioners’ sugar
  1. Preheat oven to 350°.
  2. Line a mini-muffin pan with mini cupcake liners.
  3. In medium bowl, combine Ghirardelli 100% Unsweetened Cocoa, flour, baking powder, nutmeg, and salt.  Whisk together and set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy, about 2 minutes.  Add eggs one at a time, making sure each is fully incorporated before adding the next.
  5. Beat in half of cocoa powder mixture, then sour cream, then remaining cocoa powder mixture.
  6. Fill each mini muffin cup 3/4 full with batter.
  7. Bake 20 to 25 minutes until a toothpick inserted in the center comes out clean.
  8. Let cool in pan 5 minutes before transferring cupcakes to a wire rack.
For Frosting
  1. In the bowl of an electric mixer, fitted with the paddle attachment, beat together the cream cheese, and pumpkin puree until combined.
  2. Add sugar and beat for 5 minutes until light and fluffy.
  3. Frost mini cupcakes and serve immediately.
Servings : 32
Time : 1hr 15 mins

I made full-size cupcakes with this recipe because I don’t yet own a mini cupcake pan, and they still only took 20 minutes to bake at 350 degrees.  I don’t own a stand mixer either, but my trusty hand mixer worked just fine here.

What are you waiting for?  Go make some cupcakes!

About Denise

Denise is the owner of Game On Mom, a family-friendly blog. She is the mother of a 7-year-old boy and a 8-year-old girl, she eats too much pizza, and a tangled Slinky is no match for her.


  1. Ghirardelli used to be my very favorite chocolate… then I got sick with candida. Now, my family still eats it and loves it. They just don’t let me have any… Good thing. I would eat it all.

  2. Oh those cupcakes look so delicious! And I adore Ghirardelli! We always buy their chocolates and cake mixes!
    Amber Edwards recently posted..Pumpkin Carving Tips; How to carve a Pumpkin featuring Sweet CreationsMy Profile

  3. Yum! I had been a reluctant pumpkin lover but each day I come across recipes dragging me to the dark side. I think this mat be the thing to make me a pumpkin lover for good.
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  4. Love love love this!! I am a HUGE pumpkin lover! I pinned this to my pumpkin board for later 🙂
    Bobbi Burleson recently posted..Giving Thanks for Giving from #CookingPlanit, Help Us Celebrate The Unsung HeroesMy Profile

  5. Oh my they look perfect and sound delicious I love all these pumpkin recipes coming out of late x
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  6. Lisa Kerr says:

    Oh my these look soooo delicious! Thanks for sharing your recipe!

  7. These look so good! I wrote the recipe down and I think i’ll make them for our halloween party. I doubt they’ll be as pretty as yours are tho 🙂
    Amanda @ Erickson & Co. recently posted..{Tutorial} Making Cloth Menstrual PadsMy Profile

  8. I love chocolate and all of Ghirardelli’s products. They have such rich flavor. These cupcakes sound fabulous and I think I will make them for this Sunday’s football crowd.
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  9. I love cupcakes! This is such a great recipe!
    Le-an Lacaba recently posted..The quake that tookMy Profile

  10. I LOVE Ghirardelli and these sound soooo delicious!!!
    Anne | The Chef’s Wife recently posted..Gift for You: The No Fail Diet Plan in 5 Steps #freedownloadMy Profile

  11. This is so awesome! Thanks for the great post! I’ll be checking this out!
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  12. You do make them sound good and I’m with you about preferring them with just enough but not too much sweetness. These sound like a win!
    Liz @ A Nut in a Nutshell recently posted..Getting Spooky Around Here #TargetHalloweenMy Profile

  13. those look amazing! I will definitely have to try making these! I don’t know if I could live without them
    Amberlee Cave recently posted..Jellyfish Art ReviewMy Profile

  14. Something about fall just demands an influx of pumpkin spice ANYTHING, and I LOVE that. I want to gorge myself on these, they look so good!
    Megan Chamberlin recently posted..Twelve Weeks to Christmas Giveaway and DIY Halloween GiftMy Profile

  15. I love ghirardelli chocolate and those cupcakes look delicious. I’m going to try out your recipe. I know the kids would love it! Thanks for sharing.
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  16. ohy my do those look awesome. i love chocolate and i love pumpkin. yum!
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  17. I love pumpkin and chocolate together. Cute little cupcake wrappers. Just in time for the weekend.
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  18. These cupcakes look amazing. I’ve noticed that a lot of recipes this season contain pumpkin and I never realized that it was such a versatile ingredient. It’s fine by me because I have always loved pumpkin and enjoy it in a variety of dishes.
    Tough Cookie Mommy recently posted..The Little Mermaid Enchants A Whole New Generation! #GiveawayMy Profile

  19. Chocolate and pumpkin, I personally would have never thought of combining the two. I love you pictures of the cupcake. I wish I could eat them without having to make them.
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