Pumpkin Chocolate Chip Cupcakes #desserts #cakes #easy #recipe #cupcakes

These Pumpkin Chocolate Chip Cupcakes are clammy, cushioned and beat with cushy chocolate icing. They have all your preferred fall flavors on account of pumpkin, cinnamon, darker sugar and vanilla – at that point the smaller than usual chocolate chips and chocolate buttercream makes for the ideal combo.

Truly, is there anything superior to anything pumpkin season? Since warm soothing flavors and delectable pumpkin is constantly an awesome thought.

So unmistakably, these Pumpkin Chocolate Chip Cupcakes with Chocolate Frosting are a generally excellent thought. They're light, fleecy, consummately delicate with enormous pumpkin zest enhance dabbed with small scale chocolate chips. At that point they're topped with rich chocolate buttercream. Additionally a couple of additional chocolate chips for good measure.

From the start, I was a little reluctant about consolidating chocolate and pumpkin. Would it be such a large number of flavors? A peculiar bungle? Be that as it may, after some heavenly experimentation, the combo is great. The glow of the pumpkin and velvety chocolate is delightful. Not excessively sweet, yet pressed with season.

Also try our recipe : Maple Pecan Squares #cake #desserts #maple #pumpkin #bars

Ingredients :

Pumpkin Chocolate Chip Cupcakes

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*

Chocolate Frosting

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 :

Make the Pumpkin Chocolate Chip Cupcakes

Preheat the oven to 365F degrees.
Line 2 muffin pans with large muffin papers (you'll end up with about 18 cupcakes total).
In a medium bowl whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg & cloves
In a separate large bowl beat together the oil and sugars using an electric mixer. Then beat in the eggs and vanilla.
Turn off the mixer and stir in the pureed pumpkin.
With the electric mixer on low speed, beat in the flour mixture alternating with the milk.
Turn off the mixer and stir in the mini chocolate chips.
Spoon the batter into the prepared muffin pan, filling each about 2/3 full. Bake for 15-18 minutes, or until an inserted toothpick comes out clean.

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