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pumpkin chocolate chip cupcake

Pumpkin Chocolate Chip Cupcakes

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Prep Time 25 minutes
Cook Time 16 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Pumpkin Chocolate Chip Cupcakes
  • 1 & ¼ cup all purpose flour
  • 2 tablespoon all purpose flour
  • ¼ cup unsalted butter; melted
  • ¼ cup canola oil
  • 5 tablespoon whole milk; room temp
  • 1 cup light brown sugar; unpacked I use Dixie Crystals
  • 1 teaspoon vanilla extract I use Adam's Best
  • 2 large eggs
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon kosher salt
  • 1 cup canned pumpkin puree do NOT use pumpkin pie filling
  • ¾ cup milk chocolate chips
Chocolate Frosting
  • 1 cup unsalted butter; softened
  • 3-4 cups powdered sugar
  • ¾ cup Hershey's cocoa powder
  • 7 tablespoon heavy whipping cream
  • 2 cups mini chocolate chips for decorating

Method
 

Cupcakes:
  1. Preheat oven to 350 degrees and line cupcake pan with 12 liners.
  2. Add the butter, oil, and milk into a large bowl and mix until smooth.
  3. Add the brown sugar and mix again until smooth.
  4. Add the vanilla extract and eggs to the batter and mix until smooth.
  5. In a second medium sized bowl, combine the flour, baking powder, baking soda, cornstarch, cinnamon, nutmeg, ginger, cloves, and salt.
  6. Add the dry ingredients from bowl two to the wet ingredients in bowl one and whisk until smooth again.
  7. Gently fold in the pumpkin puree and chocolate chips.
  8. Fill each cupcake liner ¾ full.
  9. Bake the cupcakes in the preheated oven for 15-18 minutes, or until a toothpick inserted in the middle of the cupcake comes out clean and dry.
  10. Remove the cupcakes from the oven and allow to completely cool.
Chocolate Frosting
  1. While the cupcakes are cooling, use an electric mixer to whip the butter until fluffy.
  2. Turn the mixer down to low speed and beat in 2 cups powdered sugar and the cocoa powder.
  3. Beat the rest of the powdered sugar ½ cup at a time alternating with 1 tablespoon of whipping cream in between.
  4. Top each cupcake with a dollop of frosting and then dip each one in the mini chocolate chips.
  5. Using a piping bag and a 1M icing tip, pipe remaining chocolate icing on top of the chocolate chip layer.