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Pumpkin Chocolate Chip Cupcakes

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Pumpkin Chocolate Chip Cupcakes are a delightful treat for fall, blending the warm flavors of pumpkin and spices with rich chocolate. Moist, fluffy, and topped with luscious chocolate buttercream, these cupcakes are perfect for any occasion. Enjoy the combination of mini chocolate chips and aromatic spices like cinnamon and nutmeg in every bite!

Ingredients

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  • 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)
  • 3–4 cups powdered sugar (sifted)
  • 3/4 cup cocoa powder (sifted)
  • 6–8 tbsp whipping cream
  • 1/4 cup mini chocolate chips (for decorating)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, combine flour, cornstarch, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
  3. In a separate bowl, whisk together vegetable oil, brown sugar, white sugar, eggs, vanilla extract, pumpkin puree, and milk until smooth.
  4. Gradually add the dry ingredients to the wet mixture until just combined. Fold in mini chocolate chips.
  5. Divide the batter evenly into cupcake liners and bake for about 15 minutes or until a toothpick comes out clean.
  6. For the frosting: Beat unsalted butter until creamy. Gradually add sifted powdered sugar and cocoa powder while mixing on low speed. Add whipping cream to reach desired consistency.
  7. Once cupcakes are cool, frost them generously with chocolate buttercream and top with extra mini chocolate chips.

Nutrition

Find it online: https://savorysofia.com/pumpkin-chocolate-chip-cupcakes/