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Pumpkin Chocolate Chip Cupcakes

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Pumpkin Chocolate Chip Cupcakes are a delightful autumn treat, blending the warm flavors of pumpkin and spices with rich chocolate. These moist and fluffy cupcakes are topped with creamy chocolate buttercream and sprinkled with mini chocolate chips for an irresistible sweet finish. Perfect for fall gatherings or whenever you’re craving a cozy dessert.

Ingredients

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  • 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 pie filling)
  • 1/3 cup milk (buttermilk or regular)
  • 3/4 cup mini chocolate chips
  • 1 cup unsalted butter (room temperature)
  • 3 to 4 cups powdered sugar (sifted)
  • 3/4 cup cocoa powder (sifted)
  • 6 to 8 tablespoons heavy cream
  • 1/4 cup mini chocolate chips (for decorating)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
  3. In another bowl, combine oil, brown sugar, white sugar, eggs, vanilla extract, pumpkin puree, and milk until smooth.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in mini chocolate chips.
  5. Fill cupcake liners about two-thirds full and bake for 15 minutes or until a toothpick comes out clean.
  6. Allow cupcakes to cool completely before frosting with chocolate buttercream made by creaming together butter, powdered sugar, cocoa powder, and heavy cream until desired consistency is reached.

Nutrition

Find it online: https://tastyamelia.com/pumpkin-chocolate-chip-cupcakes/

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