Name: Pumpkin Cupcakes with Frosting Recipe
Prep time: 25 min
Cook time: 18 min
Yield: 14
Ingredients: For Pumpkin Chocolate Chip Cupcakes:; 1¾ cups all-purpose flour; 1 tsp baking powder; 1 tsp Baking Soda; ½ tsp salt; 1½ tsp ground cinnamon; 1 tsp pumpkin pie spice; ⅔ cup dark brown sugar; 2 large eggs; 1 cup pure pumpkin puree; ½ cup Vegetable Oil; ⅓ cup milk; 1 tsp pure vanilla extract; ½ cup mini chocolate chips; For Dark Chocolate Frosting:; 2¾ cups confectioners’ sugar; ⅔ cup unsweetened cocoa powder; 6 tbsp unsalted butter; 6 tbsp heavy cream; 1 tsp pure vanilla extract

How To Make Pumpkin Cupcakes with Frosting

These moist and fluffy pumpkin cupcakes makes for a decadent treat, packed with sweet chocolate chips inside and dark chocolate frosting on top.

Preparation: 25 minutes

Cooking: 18 minutes

Total: 43 minutes

Serves:

Ingredients

For Pumpkin Chocolate Chip Cupcakes:

1¾cupsall-purpose flour,spooned and leveled
1tspbaking powder
1tspbaking soda
½tspsalt
1½tspground cinnamon
1tsppumpkin pie spice
⅔cupdark brown sugar,packed
2large eggs
1cuppure pumpkin puree
½cupvegetable oil
⅓cupmilk
1tsppure vanilla extract
½cupmini chocolate chips

For Dark Chocolate Frosting:

2¾cupsconfectioners’ sugar
⅔cupunsweetened cocoa powder
6tbspunsalted butter,softened to room temperature
6tbspheavy cream
1tsppure vanilla extract

Instructions

Preheat the oven to 350 degrees F. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.

Cupcakes:

In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside.
In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter. Fold in the chocolate chips.
Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping.
Bake for 17 to 18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Frosting:

Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.
With a handheld stand mixer, beat the butter at medium speed until fluffy for about 2 minutes. Gradually add the sifted sugar-cocoa powder mix alternately with the heavy cream and vanilla.
Beat on low speed after each addition. Add more powdered sugar if the frosting is too dark. Add a pinch of salt if the frosting is too sweet.
Frost the cooled cupcakes, serve, and enjoy!