Beautiful Pumpkin Chocolate Chip Cupcakes


Pumpkin Chocolate Chip Cupcakes Lovely Pumpkin Chip Cupcakes with Spiced Cream Cheese Frosting



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






  1. Make the
    Pumpkin Chocolate Chip Cupcakes

  2. Preheat the
    oven to 365F degrees.

  3. Line 2
    muffin pans with large muffin papers (you’ll end up with about 18 cupcakes
    total).

  4. In a medium
    bowl whisk together the flour, cornstarch, baking powder, baking soda, salt,
    cinnamon, nutmeg & cloves

  5. In a
    separate large bowl beat together the oil and sugars using an electric mixer.
    Then beat in the eggs and vanilla.

  6. Turn off
    the mixer and stir in the pureed pumpkin.

  7. With the
    electric mixer on low speed, beat in the flour mixture alternating with the
    milk.

  8. Turn off
    the mixer and stir in the mini chocolate chips.

  9. 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.

  10. Make the
    Chocolate Frosting

  11. In a large
    bowl using a stand mixer, beat the butter until very fluffy.

  12. Turn the
    mixer to low speed and beat in 2 cups of the powdered sugar, followed by the
    cocoa powder.

  13. Beat in the
    rest of the powdered sugar about 1/2 cup at a time alternating with 1-2
    tablespoon of whipping cream until the desired consistency and sweetness level
    is reached.

  14. Frost the
    cooled cupcakes with a piping bag (I used a 1M tip) or a knife. Decorate with
    more chocolate chips.




This
article and recipe adapted from this site









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