Indulge in the flavors of autumn with these Pumpkin Chocolate Chip Cupcakes—delightful pumpkin cupcakes generously speckled with chocolate chips, crowned with luscious cream cheese frosting, and drizzled with a decadent chocolate sauce. This delectable recipe is an ideal remedy for satisfying your pumpkin cravings this fall.
These cupcakes surpass your typical pumpkin treat, as they not only feature the rich flavor of pumpkin but also incorporate delightful chocolate. Additionally, their ease of preparation is a notable advantage. So, if you’re keeping track, that’s two victories in a single recipe.
The end product is a delightfully moist cupcake that maintains a desirable lightness, ensuring that the chocolate chips remain evenly distributed throughout. I even employed full-sized chocolate chips to ensure each bite is packed with ample chocolate goodness! I’m absolutely thrilled with the final outcome.
I crowned these cupcakes with a creamy layer of cream cheese frosting—a perennially perfect pairing with pumpkin, made even more delightful with the addition of chocolate. It imparts a harmonious balance to the overall flavor profile. To add a delightful finishing touch, I drizzled a luscious chocolate sauce over the top. Feel free to personalize them with your favorite garnish and savor every delectable bite!
You can introduce the chocolate chips by slightly altering the form of the incorporated cream as well.
PUMPKIN CHOCOLATE CHIP CUPCAKES
These cupcakes feature the delightful combination of pumpkin spice infused with chocolate chips, crowned with a rich cream cheese frosting and a drizzle of decadent chocolate sauce.
- Author: klara
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 60 minutes
- Yield: 12 Cupcakes
- Category: Dessert
INGREDIENTS
For the Cupcakes:
- ¼ cup unsalted butter, melted and slightly cooled
- ¼ cup vegetable oil
- 5 tablespoons milk, room temperature
- 1 cup light brown sugar, unpacked
- 1 teaspoon vanilla extract
- 2 eggs
- 1 ¼ cup + 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup chocolate chips
For the Frosting:
- 8 ounces cream cheese, room temperature
- ¼ cup salted butter, room temperature
- 4 cups powdered sugar
- 1 ½ teaspoon vanilla extract
- Chocolate sauce, optional
INSTRUCTIONS
Make the Cupcakes:
- Preheat your oven to 350 degrees and prepare a cupcake pan by lining it with cupcake liners.
- In a large mixer bowl, combine butter, oil, and milk, whisking until a smooth consistency is achieved.
- Incorporate the brown sugar into the mixture and whisk until it’s smooth.
- Add the vanilla extract and eggs, whisking until the mixture remains smooth.
- In a separate medium-sized bowl, blend together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Combine the dry ingredients with the wet ingredients, mixing until a smooth batter forms.
- Gently fold in the pumpkin puree and chocolate chips until they are thoroughly integrated.
- Fill each cupcake liner approximately ¾ full.
- Bake the cupcakes for 21-23 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
- Once done, remove the cupcakes from the oven and allow them to cool for 2-3 minutes before transferring them to a cooling rack to complete the cooling process.
Make the Frosting:
- Combine the cream cheese and butter, mixing until a smooth consistency is achieved.
- Incorporate approximately half of the powdered sugar and blend until smooth.
- Add the vanilla extract and continue mixing until smooth.
- Gradually add the remaining powdered sugar, mixing until a smooth texture is maintained.
- Utilize a large round piping tip to create decorative swirls on the cupcakes. Optionally, enhance with a drizzle of chocolate sauce on top.
ENJOY!