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Pumpkin Chocolate Chip Cupcakes

Pumpkin Chocolate Chip Cupcakes

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Indulge in the flavors of fall with these delightful Pumpkin Chocolate Chip Cupcakes. Moist, fluffy, and infused with warming spices, each cupcake is a perfect balance of sweet pumpkin and rich chocolate. Topped with creamy chocolate frosting and decorated with mini chocolate chips, they are a fantastic treat for any occasion—whether it’s a cozy family gathering or a festive celebration. Easy to make and fun to customize, these cupcakes are sure to impress everyone who tries them!

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 your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In one bowl, mix all-purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
  3. In another bowl, combine vegetable oil, brown sugar, white sugar; beat in eggs one at a time along with vanilla extract and pumpkin puree until smooth.
  4. Gradually mix dry ingredients into wet ingredients alternating with milk until just combined.
  5. Fold in mini chocolate chips evenly into the batter.
  6. Fill cupcake liners two-thirds full with batter and bake for 15 minutes or until a toothpick comes out clean.
  7. Allow cupcakes to cool completely before frosting them with chocolate buttercream.

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