Indulge in Fall Sweetness With Pumpkin Chocolate Chip Cupcakes
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Indulge in Fall Sweetness With Pumpkin Chocolate Chip Cupcakes
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Create the ultimate fall treat with these perfectly spiced, chocolate-studded Pumpkin Chocolate Chip Cupcakes that everyone will just love this season.
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Ingredients
For the cupcakes:
- ½ cup pumpkin puree
- 2 eggs
- ½ cup oil
- ⅓ cup milk
- ⅔ cup brown sugar
- ⅔ cup sugar
- 1 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 tsp vanilla
- 1 ½ cup flour
- 1 cup mini chocolate chips
For the frosting:
- 1 cup unsalted butter softened
- ¾ cup cocoa powder
- 3 cups powdered sugar
- 2-3 tbsp milk
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Instructions
- Preheat the oven to 350° F. Line a cupcake pan with paper liners, then set aside.
- To start making the cupcakes, combine the pumpkin puree, brown sugar, sugar, and oil in the large bowl of a stand mixer. Mix well.
- Add the milk, eggs, baking soda, baking powder, cinnamon, cornstarch, nutmeg, vanilla, and salt. Whisk until smooth, stopping to scrape down the sides occasionally and mixing again.
- Stir in the flour until smooth.
- Fold in the mini chocolate chips to the flour mixture.
- Scoop some batter into each cupcake liner to fill about ⅔ full so they won’t overflow. Bake in the oven for about 14-16 minutes, or until the edges of the cupcakes are slightly browned. Take the cupcakes out of the oven and allow them to cool completely on a wire rack.
- To start making the frosting, combine on low speed the softened butter, half the powdered sugar, 2 tablespoons of milk, and cocoa powder in the bowl of a stand mixer.
- Add the rest of the powdered sugar.
- Mix on low speed for about a minute until the ingredients are combined, and then bump up the speed to medium for another minute. Scrape down the sides and mix again.
- Transfer the chocolate frosting to a pastry bag fitted with a large star tip.
- Pipe a mound of chocolate frosting on each pumpkin cupcake.
- Serve and enjoy!
Equipments used:
Notes
- Don’t Use Pumpkin Pie Spice: To avoid added sugars and spice, make sure you’re using pumpkin puree and not pumpkin pie spice for this recipe! You’d want total control over the flavors in the cupcakes.
- Thin It Out: If the frosting is too thick, add in the other tablespoon of milk and mix until smooth.
- Use High-Quality Chocolate: To get amazing flavor contrast with the pumpkin, opt to use either semi-sweet or dark chocolate chips made from high-quality chocolate.
- Use the Toothpick Method: Don’t solely rely on baking times when checking for doneness! Insert a toothpick in the middle of a cupcake, then take it out. If it comes out clean, then the cupcakes are finished baking.
Nutrition Information
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Calories
297kcal
(15%)
Carbohydrates
40g
(13%)
Protein
2g
(4%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
36mg
(12%)
Sodium
81mg
(3%)
Potassium
84mg
(2%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
1075IU
(22%)
Vitamin C
0.3mg
(0%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 81mg | 3% |
| Potassium | 84mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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