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How to Make a Decorative Halloween Cupcake Topper using paper, glue, a paper cutter, decorative cutter, toothpicks and imagination.

Chocolate Pumpkin Cupcakes with Nutella Buttercream Frosting

Delicious and moist cupcakes with the fall flavor of pumpkin with a rich, creamy frosting.
Course Dessert
Cuisine American
Keyword buttercream frosting, chocolate cupcakes, nutella frosting, pumpkin cupcakes
Prep Time 30 minutes
Cook Time 15 minutes
Servings 12 cupcakes
Author My Name is Snickerdoodle


  • 2 muffin tins
  • paper liners
  • stand mixer and bowl
  • measuring spoons and cups
  • spatula
  • ice cream scoop (optional)
  • piping bag and tip


  • 1 box Devil’s Food cake mix
  • 3 eggs
  • ¾ cup pumpkin puree
  • ½ cup sour cream
  • ¼ cup water
  • ½ teaspoon cinnamon
  • teaspoon nutmeg
  • teaspoon cloves

Nutella Buttercream Frosting

  • ½ cup butter softened
  • cup Nutella
  • 2 ½ cups powdered sugar
  • 3-4 tablespoons milk
  • mini~chocolate chips


Chocolate Pumpkin Cupcake

  • Preheat oven to 350˚F.
  • Line 2 muffin tins with paper liners.
  • In a large standing mixer, mix together all cake ingredients for 2 minutes on medium speed. Scape down the sides of the mixing bowl.
  • Using an ice cream scoop*, fill each paper liner 2/3 full and bake for 15~17 minutes or until a toothpick inserted in middle comes out clean.
  • Allow cupcakes to cool for 5 minutes. Remove cupcakes from muffin tin and allow to cool completely before frosting.*

Nutella Buttercream Frosting

  • In standing mixer, cream together butter and Nutella until smooth.
  • Add in powdered sugar a little at a time and blend until smooth.
  • Add in milk, one tablespoon at a time to create a smooth consistency.
  • Place frosting in a piping bag with your tip of choice. Pipe frosting over cupcakes.*
  • Sprinkle cupcakes with mini~chocolate chips.


*Instruction that I added for clarity.