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Pumpkin Chocolate Chip Cupcakes
Yield: 15 cupcakes
These pumpkin chocolate chip cupcakes are soft, spiced, and packed with mini chocolate chip goodness. Topped with rich chocolate cream cheese frosting, they’re the perfect blend of fall flavor and decadent chocolate indulgence. Whether you're baking for a cozy gathering or a sweet autumn treat, this cupcake flavor combo is an instant favorite!
Ingredients
Pumpkin Chocolate Chip Cupcakes
- 1 ¼ cups (156 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 ½ tsp (1.5 tsp) baking powder
- 1 ½ tsp (1.5 tsp) pumpkin pie spice
- ½ tsp (0.5 tsp) salt
- ¾ cup (184 g) pumpkin puree
- ½ cup (120 ml) milk (room temperature)
- ¼ cup (60 ml) vegetable oil
- 1 (1) large egg (room temperature)
- 2 tsp (2 tsp) vanilla extract
- ⅓ cup (60 g) mini chocolate chips
- 2 tsp (2 tsp) all-purpose flour
Chocolate Cream Cheese Frosting
- 1 cup (227 g) unsalted butter (room temperature)
- 4 oz (113 g) cream cheese (room temperature)
- 3 cups (360 g) powdered sugar
- ½ cup (90 g) semisweet chocolate chips (melted and cooled)
- ¼ cup (22 g) dark cocoa powder or dutch-process cocoa powder
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.25 tsp) salt
Additional Ingredients
- ¼ cup (45 g) mini chocolate chips
Instructions
Pumpkin Chocolate Chip Cupcakes
- Preheat the oven to 350℉ (177℃). Line cupcake pans with 15 cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, and salt. Add in the pumpkin puree, milk, vegetable oil, egg, and vanilla extract and whisk until the cupcake batter is well combined and smooth.
- In a small bowl, stir together the mini chocolate chips and 2 teaspoons of flour. Fold the chocolate chips into the pumpkin cupcake batter.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop (about 3/4 full). Bake the cupcakes for 20 minutes and then transfer to a wire rack to cool completely.
Chocolate Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and cream cheese for about 5 minutes until it is smooth and creamy.
- Add in the powdered sugar and mix on low speed until it is fully combined with the butter and cream cheese mixture. Then, add in the melted and cooled semisweet chocolate, dark cocoa powder, vanilla extract and salt and mix well. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well combined.
- Turn the mixer speed to medium and whip the frosting for 2 to 3 minutes until it is smooth and creamy. Then, mix the frosting on low speed for several minutes to remove any air bubbles.
Assembling the Cupcakes
- Fill a piping bag fitted with a Wilton 1M piping tip with the chocolate cream cheese frosting. Pipe a generous swirl of frosting onto the cooled pumpkin chocolate chip cupcakes and decorate with additional mini chocolate chips.
Notes
Storing & Serving:
- Room temperature: If serving on the same day, store the cupcakes in an airtight container at room temperature in a cool place away from direct sunlight for about 2 hours.
- Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 3 to 4 days. Serve at room temperature for the best taste and texture.
- Freezer: Store the unfrosted cupcakes in an airtight container or freezer-safe storage bag in the freezer for up to 3 months. Thaw the cupcakes and then frost as directed.
Nutrition
Serving: 1cupcake | Calories: 441kcal | Carbohydrates: 56g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 199mg | Potassium: 126mg | Fiber: 2g | Sugar: 45g | Vitamin A: 2434IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
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