Pumpkin Chocolate Chip Cupcakes
Moist pumpkin chocolate chip cupcakes with creamy chocolate frosting. Made with pumpkin puree and mini chocolate chips, these cupcakes are a fall favorite.
Ingredients
Pumpkin Chocolate Chip Cupcakes
- 1 1/4 cups all-purpose flour 156g
- 1/4 cup cornstarch 32g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- pinch ground cloves
- pinch nutmeg
- 1/2 cup vegetable oil 109g
- 2/3 cup packed brown sugar 133g
- 2/3 cup white sugar 133g
- 2 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 1 cup pumpkin puree 244g, not pumpkin pie filling
- 1/3 cup milk 80ml, buttermilk or regular
- 3/4 cup mini chocolate chips 135g
Chocolate Frosting
- 1 cup unsalted butter 226g, room temperature
- 3-4 cups powdered sugar 360-480g, sifted
- 3/4 cup cocoa powder 64g, sifted
- 6-8 tbsp whipping cream 90-120ml
- 1/4 cup mini chocolate chips 45g, for decorating
Instructions
Pumpkin Chocolate Chip Cupcakes
Preheat Oven and Prep Tins:
Heat the oven to 365°F (185°C). Place large cupcake liners into 2 muffin tins (yields about 18 cupcakes).Whisk Dry Ingredients:
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves with a whisk.Cream Sugars and Pumpkin:
In another large bowl, use an electric mixer to cream together the oil, brown sugar, and white sugar. Add the eggs and vanilla, mixing well. Fold in the pumpkin puree.Alternate Flour and Milk:
With the mixer on low, add the flour mixture and milk in alternating batches. Mix in the mini chocolate chips.Bake Cupcakes Until Done:
Divide the batter among the prepared liners, filling each roughly two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Chocolate Frosting
Whip Butter and Cocoa:
In a large bowl with a stand mixer, whip the butter until light and fluffy. On low speed, mix in 2 cups of powdered sugar, then the cocoa powder.Finish Frosting and Decorate:
Gradually add the remaining powdered sugar, about 1/2 cup at a time, alternating with 1-2 tablespoons of whipping cream, until you reach the desired consistency and sweetness. Pipe or spread the frosting onto the cooled cupcakes using a piping bag fitted with a 1M tip or a knife. Garnish with additional mini chocolate chips.