Pumpkin Chocolate Chip Cupcakes
Pumpkin Chocolate Chip Cupcakes Recipe
These delectable pumpkin spice cupcakes are studded with rich chocolate chips and topped with a creamy layer of cream cheese frosting. A drizzle of chocolate sauce adds the perfect finishing touch for a delightful dessert.
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Servings: 12 Cupcakes
Ingredients
For the Cupcakes:
- 1 teaspoon baking powder
- ¼ teaspoon cloves
- ¾ cup chocolate chips
- ¼ cup vegetable oil
- ¼ teaspoon nutmeg
- 1 cup canned pumpkin puree
- 2 eggs
- 5 tablespoons milk room temperature
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter melted and slightly cooled
- 1 cup light brown sugar unpacked
- 1 teaspoon vanilla extract
- ¼ teaspoon ginger
- 1 ¼ cup + 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
For the Frosting:
- ¼ cup salted butter room temperature
- 4 cups powdered sugar
- 1 ½ teaspoons vanilla extract
- 8 ounces cream cheese room temperature
- Chocolate sauce optional
Instructions
To Make the Cupcakes:
- Preheat the oven to 350°F (175°C) and prepare a cupcake pan by lining it with cupcake liners.
- In a large mixing bowl, whisk together the melted butter, oil, and milk until fully combined and smooth.
- Stir in the brown sugar until the mixture becomes smooth, then add the vanilla extract and eggs, whisking until fully incorporated.
- In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms.
- Fold in the pumpkin puree and chocolate chips until evenly distributed.
- Fill the cupcake liners about three-quarters full with the batter.
- Bake for 21-23 minutes, or until a toothpick inserted into the center of the cupcakes comes out with a few moist crumbs.
- Remove the cupcakes from the oven and let them cool in the pan for 2-3 minutes before transferring them to a wire rack to cool completely.
To Make the Frosting:
- In a large bowl, beat together the cream cheese and butter until smooth and creamy.
- Gradually add half of the powdered sugar, mixing until smooth.
- Add the vanilla extract and mix well, followed by the remaining powdered sugar, mixing until the frosting is thick and smooth.
- Pipe swirls of frosting onto the cooled cupcakes using a large round piping tip. If desired, drizzle with chocolate sauce for added indulgence.
Notes
Store these cupcakes in the refrigerator and allow them to reach room temperature before serving for the best flavor and texture.
