Mini Pumpkin Cupcakes with Chocolate Frosting

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Cupcakes:

1 1/2 cups (12 ounces) canned 100 percent pure pumpkin (recommended: Libby's)

2 cups vanilla cake mix (recommended: Betty Crocker Super Moist French Vanilla)

1/2 cup whole milk, at room temperature

1/4 cup vegetable oil

2 eggs, at room temperature

2 teaspoons pumpkin pie spice

Frosting:

1 cup powdered sugar

1/2 cup cream cheese, at room temperature

1/2 stick unsalted butter, at room temperature

1/2 cup unsweetened cocoa powder

1/4 cup sour cream

To decorate: mini-chocolate chips, sprinkles, colored sugar, small candies.