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Pumpkin Chocolate Chip Cupcakes

Pumpkin Chocolate Chip Cupcakes

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Indulge in the warmth of fall with these delightful Pumpkin Chocolate Chip Cupcakes. Each bite offers a perfect blend of moist pumpkin, rich chocolate, and warm spices that create an irresistible treat for any occasion. Whether you’re hosting a party or just looking for a sweet indulgence at home, these cupcakes are sure to impress. Topped with creamy chocolate buttercream and sprinkled with mini chocolate chips, these cupcakes are as beautiful as they are delicious. Easy to make and perfect for sharing, this recipe will quickly become a favorite in your dessert repertoire.

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 oven to 350°F (175°C). Line a muffin pan with cupcake liners.
  2. In a bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and spices. Set aside.
  3. In another bowl, mix vegetable oil, brown sugar, and white sugar until combined. Add eggs and vanilla; mix until smooth.
  4. Stir in pumpkin puree and milk until well combined.
  5. Gradually fold dry ingredients into wet ingredients until just combined. Gently fold in mini chocolate chips.
  6. Fill cupcake liners two-thirds full with batter and bake for 15 minutes or until a toothpick comes out clean.
  7. Cool completely before frosting with chocolate buttercream.

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