Calling all cupcake lovers! This amazing Pumpkin Chocolate Chip Cupcake Recipe may become a new favorite in your household. The pumpkin and chocolate flavors complement each other so well. This is the perfect dessert to share with your friends and family for any occasion.
Pumpkin Chocolate Chip Cupcakes Recipe
This Pumpkin Chocolate Chip Cupcakes are super delicious and flavorful. This recipe has ingredients that are not hard to find. You can buy your ingredients from local grocery store. The directions are really easy to follow along with and will make an incredibly sweet, moist and chocolatey cupcakes. If you love pumpkin, you will also love The Best Pumpkin Bars Recipe and Streusel Pumpkin Chocolate Chip Bread.
Ingredients
- Flour- You can use All-purpose for the best results.
- Cornstarch- This will be used as a thickening agent.
- Baking powder- This will help your cupcakes rise in the oven.
- Baking soda– This will help your ingredients double in size.
- Salt- This will bring the flavors out in your recipe.
- Cinnamon- You can ground your ingredients for the best flavoring.
- Cloves- This is an additional spice for taste.
- Nutmeg- This will give your cupcakes a wonderful aroma.
- Canola oil- You can use vegetable oil as a substitute.
- Light brown sugar– This will add moisture to your cupcakes.
- Sugar– Every great dessert uses sugar in the recipe.
- Eggs- Use your eggs at room temperature.
- Vanilla extract- Use pure vanilla for the best flavoring.
- Pumpkin puree- Be sure to use the puree and not the pumpkin filling.
- Milk- You can use whole or 2% milk.
- Chocolate chips- This will be placed on top of your cupcakes.
- Butter- Be sure to use unsalted butter to control the amount of salt.
- Powdered sugar- This sugar is perfect for homemade frosting.
- Dark Hershey cocoa- This will be mixed in with your frosting to make the brown color.
- Heavy whipping cream- This will be used to frost your cupcakes.
How to Make Pumpkin Chocolate Chip Cupcakes
Set your oven to 350 degrees and line a pan with cupcake liners.
Whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and the cloves in a large bowl.
Use a separate large bowl, mix together the oil, brown sugar, and sugar until well combined.
Add in the eggs and vanilla.
Slowly add in the pumpkin puree and beat.
Slowly add in the dry ingredients until mixed.
Carefully mix in the mini chips.
Add in the batter to the liners until 3/4 the way full.
For 21 minutes or until a toothpick comes out clean of batter in the oven.
Allow your cupcakes to cool thoroughly.
Chocolate Frosting Directions
Mix together the butter, powdered sugar, cocoa, and heavy whipping cream in a large mixing bowl until combined.
Spoon in 1 C of the prepared frosting into the piping bag.
Scoop frosting using a small ice cream scooper and put on top of the cupcake.
Spread evenly with a butter knife and form a mound of the frosting.
Start to place your chocolate chips to coat the frosting.
Pipe more frosting on top of the chocolate chips.
Enjoy!
What Flavor Icing Goes with Chocolate Pumpkin
This Pumpkin Chocolate Cupcakes are made with the most delicious frosting. This recipe uses and chocolate buttercream frosting. But, you can also use this Homemade Cream Cheese Frosting Recipe.
Tips for Keeping Cupcakes Moist
Ways to keep your Pumpkin Chocolate cupcakes moist is very easy to do. You can make sure that you do not over bake your ingredients in the oven. You will also want to keep your cupcakes covered and stored properly.
More Pumpkin Dessert
- Pumpkin Fudge Recipe
- Pumpkin Spice Snowball Cookies
- Air Fryer Pumpkin Cheesecake Egg Rolls
- Pumpkin Cinnamon Roll Cake
- Pumpkin Pie Croissants with Maple Glaze
Pumpkin Chocolate Chip Cupcakes Recipe
Ingredients
- 1 ¼ C flour
- ¼ C 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 C canola oil
- ⅔ C light brown sugar packed
- ⅔ C sugar
- 2 large eggs
- 1 ½ tsp pure vanilla extract
- 1 C pumpkin puree
- ⅓ C whole milk
- ¾ C mini chocolate chips
Chocolate frosting Ingredients
- 1 ½ C unsalted sweet cream butter softened
- 4 C powdered sugar
- ¾ C dark hershey cocoa
- 5 tbsp heavy whipping cream
- 2 ½ C mini chocolate chips
Instructions
Cake Directions
- Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
- Using a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and the cloves
- Using another large bowl, beat together the oil, brown sugar, and sugar until combined
- Beat in the eggs and vanilla until
- 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 about ¾ way full
- Bake in the oven for 21 minutes or until a toothpick comes out clean
- Allow to cool completely
Chocolate Frosting Directions
- Using a standing mixer, beat together the butter, powdered sugar, cocoa, and heavy whipping cream until combined and smooth
- Scoop 1 C of frosting into the piping bag
- Using a small ice cream scooper, scoop some frosting out and scoop it on top of the cupcake
- Smooth slightly with a butter knife to make a mound of chocolate frosting
- Coat the frosting with the mini chocolate chips
- Pipe frosting on top of the chocolate chips
- Enjoy!
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