Preheat oven to 350 degrees and line muffin pans with paper liners.
In a large mixing bowl using an electric mixer, beat butter at medium speed until creamy.
In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, salt, ground ginger, and cloves. Set aside.
Gradually add both sugars to mixing bowl, beating well.
Add eggs one at a time, beating well and scraping down the sides of the bowl after each addition.
Gradually add flour mixture, beating just to combine.
Add vanilla and pumpkin beating until blended.
Stir in chocolate chips. Divide batter between muffin cups. (You should get approximately 18.)
Bake for 18 to 20 minutes and let cool.
For frosting, whisk together confectioners' sugar and cocoa powder in a medium bowl to remove any lumps.
Using an electric mixer, cream butter until smooth. Gradually beat in sugar/cocoa mixture alternating with evaporated milk. Mix in vanilla. Beat until light and fluffy.
Pipe or spread chocolate frosting onto cooled cupcakes. Top with pumpkin candy corn if desired.
Notes
To frost all cupcakes with ample frosting, you may want to make 1 1/2 recipe of frosting. Or you may want to leave some unfrosted, which is what I did and eat them as muffins for breakfast. They are quite good without the frosting.I recommend applying the frosting with a pastry bag fitted with a large star tip.Can be stored at room temperature for 4 days or a week in the refrigerator.Nutritional info is provided as an estimate only and will vary based on brands of products used.