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Pumpkin Chocolate Chip Cupcakes

Pumpkin Chocolate Chip Cupcakes

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Indulge in the delightful flavors of fall with these Pumpkin Chocolate Chip Cupcakes. Moist and fluffy, each cupcake boasts a perfect balance of pumpkin, warm spices, and rich chocolate, making them an irresistible treat for any occasion. Topped with a luscious chocolate buttercream frosting and garnished with mini chocolate chips, these cupcakes are sure to impress at holiday gatherings or cozy family nights. Easy to prepare, even novice bakers can create this sweet indulgence that captures the essence of autumn in every bite.

Ingredients

Scale
  • 1 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 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
  • 2/3 cup brown sugar (packed)
  • 2/3 cup white sugar
  • 2 large eggs (room temperature)
  • 1 1/2 tsp vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup milk (buttermilk or regular)
  • 3/4 cup mini chocolate chips
  • 1 cup unsalted butter (room temperature)
  • 34 cups powdered sugar (sifted)
  • 3/4 cup cocoa powder (sifted)
  • 68 tablespoons whipping cream
  • 1/4 cup mini chocolate chips (for decorating)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
  2. In one bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
  3. In another bowl, beat together vegetable oil, brown sugar, and white sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and pumpkin puree. Gradually mix in milk.
  4. Combine the wet and dry ingredients until just blended; fold in mini chocolate chips.
  5. Fill cupcake liners evenly with batter and bake for about 15 minutes or until a toothpick comes out clean.
  6. Cool on a wire rack before frosting with chocolate buttercream.

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