0 from 3 votes
Pumpkin Chocolate Chip Cupcakes
These Pumpkin Chocolate Chip Cupcakes are a homemade pumpkin cupcake topped with a rich chocolate frosting made from scratch and lots of mini chocolate chips.
Prep Time
25 mins
Cook Time
25 mins
Total Time
46 mins
Servings: 12 cupcakes
Calories: 891 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Pumpkin Chocolate Chip Cupcakes
- 1 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 cup vegetable oil or canola oil
- 2/3 cup light brown sugar packed
- 2/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/3 cup whole milk
- 3/4 cup mini chocolate chips
Chocolate frosting
- 1 1/2 cup butter room temperature
- 4 cup powdered sugar
- 3/4 cup dark hershey cocoa
- 5 tablespoons heavy whipping cream
- 2 1/2 cup mini chocolate chips
Instructions
Cupcakes
- Preheat the oven to 350 degrees and line a cupcake pan with paper liners. Set aside.
- Add the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and the cloves to a large bowl. Whisk until incorporated and set aside.
- In a separate bowl, add oil and both brown and granulated sugars until. Using a hand mixer on medium, beat until combined.
- Add in the eggs and vanilla. Beat until the eggs are incorporated.
- Add in the pumpkin puree and milk. Beat until combined.
- Gradually add the dry ingredients until beat just until the flour is worked into the batter.
- Using a spatula, fold in the mini chocolate chips.
- Scoop batter into the cupcake liners, filling each liner about 3/4 full.
- Place in the oven and bake for 20 to 22 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely.
Cup of Yum
Chocolate Frosting
- Add the butter, powdered sugar, cocoa, and heavy whipping cream in a large mixing bowl. Beat with a hand mixer on medium until smooth and creamy.
- Add 1 cup of frosting into a piping bag fitted with a Wilton 1M star tip.
- Using a small ice cream scoop, scoop some frosting and place it on top of the cupcake.
- Smooth slightly with a butter knife to make a mound of chocolate frosting.
- Coat the mound of frosting with the mini chocolate chips.
- Pipe a swirl of frosting on top of the chocolate chips.
Nutrition Information
Serving
12g
Calories
891kcal
(45%)
Carbohydrates
114g
(38%)
Protein
6g
(12%)
Fat
48g
(74%)
Saturated Fat
25g
(125%)
Cholesterol
105mg
(35%)
Sodium
353mg
(15%)
Potassium
218mg
(6%)
Fiber
4g
(16%)
Sugar
94g
(188%)
Vitamin A
4138IU
(83%)
Vitamin C
1mg
(1%)
Calcium
120mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 891
% Daily Value*
| Serving | 12g | |
| Calories | 891kcal | 45% |
| Carbohydrates | 114g | 38% |
| Protein | 6g | 12% |
| Fat | 48g | 74% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 105mg | 35% |
| Sodium | 353mg | 15% |
| Potassium | 218mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 94g | 188% |
| Vitamin A | 4138IU | 83% |
| Vitamin C | 1mg | 1% |
| Calcium | 120mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.