Tasty, flavorful and perfect for Fall, these Pumpkin Chocolate Chip Cupcakes take two flavors that work perfectly together and make one great handheld treat.
Preheat the oven to 350°F. Line a 12-count cupcake tin with liners, and set aside.
In a large bowl, stir together the flour, baking powder, pumpkin pie spice, baking soda, cinnamon, and salt, and set aside.
In a large bowl, whisk together the eggs, brown sugar, sugar, and oil until smooth.
Whisk in the pumpkin and vanilla until smooth.
Stir the dry ingredients into the wet until combined. Add the chocolate chips and stir them in.
Divide the batter among the cupcake liners. They will be about ⅔ full. Bake for 18-21 minutes until the cupcakes are domed and a toothpick inserted into the center comes out clean.
Let them cool for 5 minutes in the pan. Place the cupcakes on a wire rack to cool completely.
Add the butter and melted chocolate to the body of a stand mixer with the paddle attachment and beat until smooth. Add the powdered sugar a little at a time until combined.
Add the salt, vanilla, and heavy cream, and stir until combined. Place on medium-high speed and whip until light and fluffy for 3 minutes.
Once the cupcakes are completely cooled, add the frosting. Add more chocolate chips for garnish if desired. Serve immediately.
Notes
You can switch up the chocolate chip flavor using semi-sweet, milk or even dark chocolate.
Do the same with the chocolate baking bar for the frosting to get your desired richness.
You can easily double this recipe.
These can be frozen, see my tips above.
This make a large batch of frosting, enough to cover each cupcake generously. If you want that much frosting, just cut the recipe in half.