Pumpkin Chocolate Chip Cupcakes
These Pumpkin Chocolate Chip Cupcakes are a homemade pumpkin cupcake topped with a rich chocolate frosting made from scratch and lots of mini chocolate chips.
Servings: 12 cupcakes
Ingredients
Pumpkin Chocolate Chip Cupcakes
- 1 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 cup vegetable oil or canola oil
- 2/3 cup light brown sugar packed
- 2/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/3 cup whole milk
- 3/4 cup mini chocolate chips
Chocolate frosting
- 1 1/2 cup butter room temperature
- 4 cup powdered sugar
- 3/4 cup dark Hershey cocoa
- 5 tablespoons heavy whipping cream
- 2 1/2 cup mini chocolate chips
Instructions
Cupcakes
- Preheat the oven to 350 degrees and line a cupcake pan with paper liners. Set aside.
- Add the 1 1/4 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground nutmeg to a large bowl. Whisk until incorporated and set aside.
- In a separate bowl, add 1/2 cup vegetable oil or canola oil, 2/3 cup light brown sugar, and 2/3 cup granulated sugar until. Using a hand mixer on medium, beat until combined.
- Add in the 2 large eggs and 1 1/2 teaspoon vanilla extract. Beat until the eggs are incorporated.
- Add in the 1 cup pumpkin puree and 1/3 cup whole milk. Beat until combined.
- Gradually add the dry ingredients until beat just until the flour is worked into the batter.
- Using a spatula, fold in the mini 3/4 cup mini chocolate chips.
- Scoop batter into the cupcake liners, filling each liner about 3/4 full.
- Place in the oven and bake for 20 to 22 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely.
Chocolate Frosting
- Add the 1 1/2 cup butter, 4 cup powdered sugar, 3/4 cup dark Hershey cocoa, and 5 tablespoons heavy whipping cream in a large mixing bowl. Beat with a hand mixer on medium until smooth and creamy.
- Add 1 cup of frosting into a piping bag fitted with a Wilton 1M star tip.
- Using a small ice cream scoop, scoop some frosting and place it on top of the cupcake.
- Smooth slightly with a butter knife to make a mound of chocolate frosting.
- Coat the mound of frosting with the the 2 1/2 cup mini chocolate chips.
- Pipe a swirl of frosting on top of the chocolate chips.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.
Nutrition
Serving: 12g | Calories: 891kcal | Carbohydrates: 114g | Protein: 6g | Fat: 48g | Saturated Fat: 25g | Cholesterol: 105mg | Sodium: 353mg | Potassium: 218mg | Fiber: 4g | Sugar: 94g | Vitamin A: 4138IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 3mg
