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Pumpkin Chocolate Chip Cupcakes

Pumpkin Chocolate Chip Cupcakes
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Indulge in the delightful flavors of fall with these Pumpkin Chocolate Chip Cupcakes. Moist and fluffy, each bite reveals a perfect blend of spiced pumpkin and rich chocolate, topped with a luscious chocolate frosting. Ideal for cozy family gatherings or festive celebrations, these cupcakes are sure to impress everyone at your table. With their inviting aroma and beautiful presentation, they capture the essence of autumn in every cupcake.

Ingredients

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  • 1 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • pinch ground cloves
  • pinch nutmeg
  • 1/2 cup vegetable oil
  • 2/3 cup brown sugar (packed)
  • 2/3 cup white sugar
  • 2 large eggs (room temperature)
  • 1 1/2 tsp vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup milk (buttermilk or regular)
  • 3/4 cup mini chocolate chips
  • 1 cup unsalted butter (room temperature)
  • 3–4 cups powdered sugar (sifted)
  • 3/4 cup cocoa powder (sifted)
  • 6–8 tablespoons whipping cream
  • 1/4 cup mini chocolate chips (for decorating)

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
  3. In another bowl, mix vegetable oil, brown sugar, white sugar, eggs, vanilla extract, pumpkin puree, and milk until smooth.
  4. Gradually add dry ingredients to the wet mixture; stir until just combined. Fold in mini chocolate chips gently.
  5. Spoon batter into liners (fill two-thirds full) and bake for 15 minutes or until a toothpick comes out clean.
  6. Allow cupcakes to cool before frosting with a creamy chocolate buttercream.

Nutrition

Find it online: https://yourrecipeworld.com/pumpkin-chocolate-chip-cupcakes/