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+ servings

Pumpkin Chocolate Chip Cupcakes with Chocolate Frosting

Exceptionally moist pumpkin cupcakes studded with mini chocolate chips and topped with chocolate frosting.
Course Dessert
Servings 18

Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • pinch of ground cloves
  • 1 teaspoon vanilla extract
  • 2 cups canned pumpkin
  • 1 cup mini chocolate chips
  • Candy Corn pumpkins for garnish, optional

Frosting

  • 2 2/3 cups confectioners' sugar
  • 6 tablespoons unsweetened cocoa powder
  • 6 tablespoons salted butter
  • 4-5 tablespoons evaporated milk
  • 1 teaspoon vanilla

Instructions

  • 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.