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5
from 1 vote
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.
Prep Time
25
minutes
mins
Cook Time
21
minutes
mins
Total Time
46
minutes
mins
Servings:
12
cupcakes
Author:
Miranda Couse
Ingredients
Pumpkin Chocolate Chip Cupcakes
1 ¼
cup
all-purpose flour
¼
cup
cornstarch
1
teaspoon
baking powder
½
teaspoon
baking soda
¼
teaspoon
salt
1 ½
teaspoon
ground cinnamon
⅛
teaspoon
ground cloves
⅛
teaspoon
ground nutmeg
½
cup
vegetable oil or canola oil
⅔
cup
light brown sugar
packed
⅔
cup
granulated sugar
2
large eggs
1 ½
teaspoon
vanilla extract
1
cup
pumpkin puree
⅓
cup
whole milk
¾
cup
mini chocolate chips
Chocolate frosting
1 ½
cup
butter
room temperature
4
cup
powdered sugar
¾
cup
dark Hershey cocoa
5
tablespoons
heavy whipping cream
2 ½
cup
mini chocolate chips
Instructions
Cupcakes
Preheat the oven to 350 degrees and line a cupcake pan with paper liners. Set aside.
Add the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and the cloves to a large bowl. Whisk until incorporated and set aside.
In a separate bowl, add oil and both brown and granulated sugars until. Using a hand mixer on medium, beat until combined.
Add in the eggs and vanilla. Beat until the eggs are incorporated.
Add in the pumpkin puree and 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 chocolate chips.
Scoop batter into the cupcake liners, filling each liner about ¾ 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 butter, powdered sugar, cocoa, and 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 mini chocolate chips.
Pipe a swirl of frosting on top of the chocolate chips.
Nutrition
Serving:
12
g
|
Calories:
891
kcal
|
Carbohydrates:
114
g
|
Protein:
6
g
|
Fat:
48
g
|
Saturated Fat:
25
g
|
Cholesterol:
105
mg
|
Sodium:
353
mg
|
Potassium:
218
mg
|
Fiber:
4
g
|
Sugar:
94
g
|
Vitamin A:
4138
IU
|
Vitamin C:
1
mg
|
Calcium:
120
mg
|
Iron:
3
mg