Pumpkin Chocolate Chip Cupcakes with Buttercream Frosting

These Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream are the perfect way to embrace the flavors of fall. The spiced pumpkin flavor combined with gooey chocolate chips and topped with creamy cinnamon buttercream is a treat that's sure to delight your taste buds!

Ingredients:

For the Cupcakes:

1 ½ cups all-purpose flour 🌾

1 teaspoon baking powder 🍞

1 teaspoon baking soda 🧁

1 teaspoon ground cinnamon 🍥

½ teaspoon ground nutmeg 🌰

¼ teaspoon ground ginger 🍂

¼ teaspoon salt 🧂

1 cup canned pumpkin puree 🎃

½ cup granulated sugar 🍬

½ cup brown sugar 🍂

½ cup vegetable oil 🛢️

2 large eggs 🥚

1 teaspoon vanilla extract 🌿

1 cup semi-sweet chocolate chips 🍫

For the Cinnamon Buttercream:

½ cup unsalted butter (softened) 🧈

1 cup powdered sugar 🍬

1 teaspoon ground cinnamon 🍥

2 tablespoons heavy cream 🥛

1 teaspoon vanilla extract 🌿

½ cup mini chocolate chips (for garnish) 🍫

Instructions:

1️⃣ Preheat and Prepare the Oven:

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

2️⃣ Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

3️⃣ Mix Wet Ingredients:

In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.

4️⃣ Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix to avoid dense cupcakes.

5️⃣ Fold in Chocolate Chips:

Gently fold in the chocolate chips, making sure they are evenly distributed in the batter.

6️⃣ Fill the Muffin Cups:

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

7️⃣ Bake the Cupcakes:

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

8️⃣ Make the Cinnamon Buttercream:

While the cupcakes cool, beat the softened butter in a large bowl until creamy. Gradually add powdered sugar and cinnamon, mixing until smooth. Add the heavy cream and vanilla extract, and continue beating until fluffy.

9️⃣ Frost the Cupcakes:

Once the cupcakes are completely cooled, frost them with the cinnamon buttercream. Garnish with mini chocolate chips for an extra touch of sweetness.

Storage:

Store cupcakes in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week if you prefer chilled cupcakes.

Enjoy the warm flavors of fall with every bite! 🎃🍫