Pumpkin Chocolate Chip Cupcakes with Chocolate Frosting

Pumpkin Chocolate Chip Cupcakes are exceptionally moist pumpkin cupcakes studded with lots of mini chocolate chips and topped with chocolate frosting. They are full of fall flavors AND will satisfy your chocolate cravings.

I took a slight break from pumpkin last week to make Apple Spice Whoopie Pies, but now I’m back to the pumpkin. I can eat A LOT of pumpkin this time of year without tiring of it. Judging by the number of pumpkin recipes on other blogs, there are loads of people out there who never tire of pumpkin.

It’s hard to top Pumpkin Bread Pudding when it comes to satisfying pumpkin desserts, but this one has chocolate in it and that’s almost an unfair advantage. Pumpkin and chocolate complement each other so well. Almost as well as peanut butter and chocolate.

With mini chocolate chips added to the batter and a super creamy and delicious chocolate frosting, these Pumpkin Chocolate Chip Cupcakes with Chocolate Frosting will satisfy your craving for chocolate as well as pumpkin. The pumpkin keeps the cupcakes super moist. Top them with a candy corn pumpkin for a very festive party or after school snack.

If you like a copious amount of frosting on your cupcakes, you may want to double the frosting. Then you’ll have plenty to lick out of the bowl too. But you also may want to leave half of the cupcakes unfrosted and eat them as muffins. They’re super good that way too.

Pumpkin Chocolate Chip Cupcakes surrounded by candy corn pumpkins.

Want to add some more pumpkin to your life? Try Pumpkin Bread Pudding, Pumpkin Chocolate Icebox Pie, Pumpkin Chocolate Chunk Waffles, or Pumpkin Pancakes with Bourbon Vanilla Maple Syrup.

Use A Different Frosting

I love the extra chocolate flavor that a chocolate buttercream gives these cupcakes, but they are also wonderfully delicious topped with a cream cheese frosting.

Pumpkin Chocolate Chip Cupcakes Recipe Tips

Don’t overmix the batter.
Be sure to properly measure the flour. Fluff the flour up some in the bag or container and then use a large spoon to gently scoop the flour into a dry measuring cup. Overfill the cup some and then run the back of a knife acorss the top to get rid of the excess.
Be sure to check for doneness with a toothpick before removing from the oven.

Storage

Can be stored at room temperature in an airtight container for 4 days or in the refrigerator for a week. Unfrosted cupcakes can be frozen for up to 2 months.

More Pumpkin Desserts

Pumpkin Chocolate Chip Cupcakes with Chocolate Frosting

Exceptionally moist pumpkin cupcakes studded with mini chocolate chips and topped with chocolate frosting.

Course Dessert

Cuisine American

Keyword chocolate, cupcakes, fall, pumpkin

Prep Time 20

Cook Time 20

Servings

Calories 373kcal

Equipment

Ingredients

1 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
4 large eggs
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
pinch of ground cloves
1 teaspoon vanilla extract
2 cups canned pumpkin
1 cup mini chocolate chips
Candy Corn pumpkins for garnish, optional

Frosting

2 2/3 cups confectioners’ sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons salted butter
4-5 tablespoons evaporated milk
1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees and line muffin pans with paper liners.
In a large mixing bowl using an electric mixer, beat butter at medium speed until creamy.
In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, salt, ground ginger, and cloves. Set aside.
Gradually add both sugars to mixing bowl, beating well.
Add eggs one at a time, beating well and scraping down the sides of the bowl after each addition.
Gradually add flour mixture, beating just to combine.
Add vanilla and pumpkin beating until blended.
Stir in chocolate chips. Divide batter between muffin cups. (You should get approximately 18.)
Bake for 18 to 20 minutes and let cool.
For frosting, whisk together confectioners’ sugar and cocoa powder in a medium bowl to remove any lumps.
Using an electric mixer, cream butter until smooth. Gradually beat in sugar/cocoa mixture alternating with evaporated milk. Mix in vanilla. Beat until light and fluffy.
Pipe or spread chocolate frosting onto cooled cupcakes. Top with pumpkin candy corn if desired.

Notes

To frost all cupcakes with ample frosting, you may want to make 1 1/2 recipe of frosting. Or you may want to leave some unfrosted, which is what I did and eat them as muffins for breakfast. They are quite good without the frosting.

I recommend applying the frosting with a pastry bag fitted with a large star tip.

Can be stored at room temperature for 4 days or a week in the refrigerator.

Nutritional info is provided as an estimate only and will vary based on brands of products used.