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

Cream together the softened unsalted butter and granulated white sugar until light and fluffy.

Add the whole egg, egg yolk, and vanilla extract. Mix until smooth.

Stir in whole milk, sour cream, and canned pumpkin puree until well combined.

In a separate bowl, whisk together all-purpose flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until you have a smooth batter.

Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.

Bake in the preheated oven for 17-19 minutes or until a toothpick comes out clean.

Let them cool in the pan for about 5 minutes before transferring to a cooling rack.

Pat ½ cup of canned pumpkin puree with paper towels to reduce it to ¼ cup.

Beat the softened unsalted butter in a mixing bowl until pale and fluffy.

Add cream cheese and mix until well combined.

Incorporate the dried pumpkin and pumpkin pie spice, then add sifted powdered sugar until smooth.

Pipe the frosting onto completely cooled cupcakes.