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Chocolate Pumpkin Swirl Mini Cakes Recipe

These Chocolate Pumpkin Swirl Mini Cakes are the perfect fall dessert with a beautiful combination of rich chocolate and spiced pumpkin flavors. The moist pumpkin cake is layered with chocolate batter to create a pretty marble swirl, then finished with a creamy cream cheese frosting and festive sprinkles. They’re perfect for fall parties, Thanksgiving desserts, or cozy family gatherings.
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Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Calories 380 kcal

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Mini cake pans or mini loaf pans
  • Rubber Spatula
  • Microwave Safe Bowl
  • Toothpick
  • Piping bag

Ingredients
  

For the Pumpkin Chocolate Mini Cakes

  • 2 large eggs room temperature
  • 2½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 15 ounces pumpkin puree
  • ⅓ cup milk
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • ¾ cup shortening
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips

For Cream Cheese Frosting

  • 4 ounces cream cheese softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3-4 tbsp milk

For Decoration

  • Chocolate sprinkles optional

Instructions
 

  • Preheat oven to 350°F (175°C). Grease mini cake pans and set aside.
  • In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
    In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt
  • In another bowl, combine pumpkin puree and milk.
  • Beat eggs, granulated sugar, brown sugar, shortening, and vanilla with an electric mixer for 2 minutes until smooth.
  • Reduce mixer speed and alternately add the flour mixture and pumpkin mixture until combined.
  • Divide the batter evenly into two bowls.
  • Melt chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth. Mix melted chocolate into one half of the batter.
  • Spoon pumpkin batter into the prepared pans.
    Spoon pumpkin batter into the prepared pans, add chocolate batter on top, then finish with remaining pumpkin batter
  • Add chocolate batter on top.
    Add chocolate batter on top
  • Then finish with remaining pumpkin batter.
  • Swirl the layers gently with a toothpick to create a marble effect.
  • Bake for 20–30 minutes, until a toothpick inserted in the center comes out clean.
  • Cool cakes completely before frosting.
  • Beat cream cheese until smooth. Add powdered sugar and vanilla, then mix in milk until the frosting reaches a thick piping consistency.
    Beat cream cheese until smooth. Add powdered sugar and vanilla, then mix in milk until the frosting reaches a thick piping consistency
  • Pipe cream cheese frosting over cooled cakes and decorate with chocolate sprinkles.