Pumpkin Chocolate Chip Cupcakes #desserts #cake

Pumpkin Chocolate Chip Cupcakes #desserts #cake

These Pumpkin Chocolate Chip Cupcakes are sodden, soft and bested with feathery chocolate icing. They have all your preferred fall flavors because of pumpkin, cinnamon, dark colored sugar and vanilla – at that point the small chocolate chips and chocolate buttercream makes for the ideal combo.

So obviously, these Pumpkin Chocolate Chip Cupcakes with Chocolate Frosting are an excellent thought. They're light, cushioned, consummately delicate with enormous pumpkin zest enhance specked with small chocolate chips. At that point they're topped with rich chocolate buttercream. Furthermore a couple of additional chocolate chips for good measure.

From the start, I was somewhat reluctant about consolidating chocolate and pumpkin. Would it be an excessive number of flavors? A strange bungle? Be that as it may, after some scrumptious experimentation, the combo is impeccable. The glow of the pumpkin and smooth chocolate is scrumptious. Not excessively sweet, yet pressed with season.

Also Try Our Recipe : Christmas Magic Bars topped with Red and Green M&M Candies

Pumpkin Chocolate Chip Cupcakes #desserts #cake

Pumpkin Chocolate Chip Cupcakes

  • 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*

Chocolate Frosting

  • 1 cup unsalted butter , room temperature
  • 3-4 cups powdered sugar , sifted
  • 3/4 cup cocoa powder , sifted
  • 6-8 tablespoons whipping cream
  • 1/4 cup mini chocolate chips , for decorating


  1. Make the Pumpkin Chocolate Chip Cupcakes
  2. Preheat the oven to 365F degrees. 
  3. Line 2 muffin pans with large muffin papers (you'll end up with about 18 cupcakes total). 
  4. In a medium bowl whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg & cloves
  5. In a separate large bowl beat together the oil and sugars using an electric mixer. Then beat in the eggs and vanilla. 
  6. Turn off the mixer and stir in the pureed pumpkin. 
  7. With the electric mixer on low speed, beat in the flour mixture alternating with the milk. 
  8. Turn off the mixer and stir in the mini chocolate chips. 
  9. Spoon the batter into the prepared muffin pan, filling each about 2/3 full. Bake for 15-18 minutes, or until an inserted toothpick comes out clean. 
  10. Make the Chocolate Frosting
  11. In a large bowl using a stand mixer, beat the butter until very fluffy. 
  12. Turn the mixer to low speed and beat in 2 cups of the powdered sugar, followed by the cocoa powder. 
  13. Beat in the rest of the powdered sugar about 1/2 cup at a time alternating with 1-2 tablespoon of whipping cream until the desired consistency and sweetness level is reached. 
  14. Frost the cooled cupcakes with a piping bag (I used a 1M tip) or a knife. Decorate with more chocolate chips. 

*I recommend using mini chocolate chips because large chocolate chips are heavier and can sink to the bottom of the cupcakes as they bake.

For more detail : bit.ly/2QoanPQ


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