Pumpkin Chocolate Chip Cupcakes Recipe

We'd love it if you shared it!

Pumpkin Chocolate Chip Cupcakes are moist and rich pumpkin cupcakes topped with a creamy chocolate frosting and chocolate chips.

Pumpkin Chocolate Chip Cupcakes

Want to do some fall baking? You’ll definitely want to make these Pumpkin Chocolate Chip Cupcakes! These moist pumpkin cupcakes topped with a creamy chocolate frosting are rich and a little decadent but so good! The pumpkin helps ensure the cupcakes are moist. The combination of the chocolate chips with a little dark cocoa makes for a frosting that will please chocolate lovers. Here’s how to make them.

Equipment Needed To Make Pumpkin Chocolate Chip Cupcakes

• hand mixer OR stand mixer
• 2x cupcake pans
• cupcake pan liners
• 2x large mixing bowls
• measuring cup
• measuring spoons
• large piping bag with star tip
• ice cream scoop
• cooling rack
• whisk

Ingredients Needed To Make Pumpkin Chocolate Chip Cupcakes

Cupcake Ingredients

• 1 ¼ cup flour
• ¼ cup cornstarch
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp kosher salt
• 1 ½ tsp ground cinnamon
• ⅛ tsp ground cloves
• ⅛ tsp ground nutmeg
• ½ cup canola oil
• ⅔ cup light brown sugar, packed
• ⅔ cup sugar
• 2 large eggs
• 1 ½ tsp pure vanilla extract
• 1 cup pumpkin puree
• ⅓ cup whole milk
• ¾ cup mini chocolate chips

Chocolate Frosting Ingredients

• 1 ½ cup unsalted sweet cream butter, softened
• 4 cups powdered sugar
• ¾ cup Hershey’s dark cocoa
• 5 tbsp heavy whipping cream
• 2 ½ cups mini chocolate chips

Instructions

Cupcake Instructions

Preheat the oven to 350 degrees f.

Line a cupcake pan with cupcake liners.

Place the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and the cloves into a large bowl and whisk together.

Place the oil, brown sugar, and sugar into a second large bowl and beat together until combined.

Beat in the eggs and vanilla until combined.

Gradually beat in the pumpkin puree.

Gradually beat in the dry ingredients until combined.

Fold in the mini chocolate chips.

Scoop batter into the cupcake liners until they are about ¾ way full.

Bake in the oven for 21 minutes or until a toothpick comes out clean.

Allow to cool completely.

Chocolate Frosting Instructions

Place the butter, powdered sugar, cocoa, and heavy whipping cream into a large bowl or the bowl of a stand mixer and beat together until combined and smooth.

Scoop 1 cup of frosting into the piping bag.

Use a small ice cream scoop to scoop some of the frosting out and place it on top of the cupcake.

Smooth slightly with a butterknife to make a mound of chocolate frosting.

Coat the frosting with the mini chocolate chips.

Pipe frosting on top of the chocolate chips.

Serve and enjoy!