Preheat your oven to 350°F (175°C) and line a standard cupcake pan with 12 cupcake liners.

Cream together the softened unsalted butter and granulated sugar for about 1-2 minutes until light and fluffy.

Add the egg, egg yolk, and vanilla extract to the mixture, mixing until pale and smooth.

Mix in the whole milk, sour cream, and ½ cup of canned pumpkin puree until just combined.

In a separate bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until smooth.

Evenly fill the cupcake liners, about three-quarters full.

Bake for 17-19 minutes, checking for doneness with a toothpick.

Cool the cupcakes in the pan for 5 minutes before transferring to a cooling rack.

Prepare the dried pumpkin by absorbing excess liquid, measuring to about ¼ cup.

Beat softened butter until pale and fluffy, then add cream cheese and mix until combined.

Incorporate the dried pumpkin and pumpkin pie spice into the butter-cream cheese mixture.

Gradually add sifted powdered sugar, mixing until fluffy.

Transfer the frosting to a piping bag and pipe onto cooled cupcakes.

Serve your Chocolate Pumpkin Cupcakes and enjoy!