Pumpkin Chocolate Chip Cupcakes

It’s October and you know what that means…It’s Pumpkin time!! I couldn’t resist starting out October with a delicious pumpkin treat.  There’s just something so addictive about the pumpkin/chocolate combination.  I’ve probably mentioned this before, but Adam doesn’t like pumpkin (I know, I don’t understand it either!) so I wasn’t sure he would like these.  But he really loved them.  He said it wasn’t overly pumpkin and they were moist and he loved how the chocolate balanced out the pumpkin.  What puts these over the top is the cinnamon buttercream icing! You could also use this cinnamon cream cheese icing too. Oh and I ran out of cupcake liners, so I made a loaf cake as well using half the batter.  It bakes for 25 to 30 minutes, until a toothpick comes out clean.

Pumpkin Chocolate Chip Cupcakes
Source: Bird on a Cake, originally on Ryan Bakes
Makes approximately 32 cupcakes

Ingredients:
2 1/2 cups all purpose flour
1 1/2 tsp. cinnamon
1/4 tsp. each nutmeg, cloves and ginger
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups sugar
2/3 cup vegetable oil
1/2 cup buttermilk*
1 (15 oz.) pure pumpkin
4 eggs
1 tsp. vanilla
1 cup semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees.  Fill cupcake tin with cupcake liners.

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

In the bowl of a stand mixer, beat together sugar, oil, buttermilk, pumpkin, eggs & vanilla until fully incorporated.  Reduce mixer speed to low and add in flour mixture a little at a time until just incorporated.  Gently stir in chocolate chips until evenly distributed.

Using a large scoop, scoop batter into the cupcake liners, filling each one 2/3 full.  Bake for approximately 18 minutes until a toothpick inserted comes out clean.

Let cool in tins slightly, then remove from tin and let cool on a cooling rack.  Once completely cool, top with desired icing.

*Buttermilk substitute: Add 1/2 tbsp. vinegar into a 1/2 cup liquid measurement. Fill the rest of the way to the 1/2 cup mark with milk. Let set for 10 minutes before adding.

Cinnamon Buttercream
Source: Georgetown Cupcakes via Live with Kelly

Ingredients:
16 tbsp. (2 sticks) unsalted butter
4 cups confectioner’s sugar, sifted
1 tsp. milk
1 tsp. vanilla
1/8 tsp. salt
1 tsp. ground cinnamon

Directions:
In the bowl of a stand mixer, add the butter and confectioner’s sugar.  Beat for several minutes until creamy.  Add in milk, vanilla, cinnamon & salt and continue to beat until frosting is light and fluffy and spreadable consistency.  Spread icing on top of cooled cupcakes, or place in ziploc bag and cut the tip off and pipe onto cupcakes.

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    Comments

    1. I love the sound of this and your presentation is perfectly adorable!

    2. I love everything pumpkin! I made pumpkin muffins today, http://www.kingarthurflour.com/blog/2012/09/07/pumpkin-doughnuts-baked-to-perfection/ and they were delicious. These pumpkin choc chip cupcakes will be on the menu this weekend :). Adorable wrapping on them.

    3. so fun and cute…pumpkin & chocolate is the way to go right now. I am lovin’ that combination
      Angela @ AnotherBitePlease recently posted..Slow Cooker – Shredded Beef for Burritos/TacosMy Profile

    4. i love that we were on the same wavelength this week! looks so delicious and moist!! i obviously love the combination of chocolate and pumpkin!

    5. Yup, I’m definitely making this. Cinnamon buttercream? Genius! :)

    6. Delicious!!!
      These are yummy and a great Fall treat!!!

    7. I totally need a dozen of these in my life. Looks fabulous!!!!!!!!!
      Krystal R {Mrs. Regueiro’s Plate} recently posted..Cuban Empanadas with Avocado Mojo SauceMy Profile

    8. These sound so tasty and look just mouth watering! I found out that my google reader hasn’t been pulling in your blog post, and I am completely out of touch with what you have been making! Time to catch up :)
      Kris recently posted..Pumpkin Cream CheeseMy Profile

    9. Just made these tonight for my church’s Thanksgiving meal tomorrow. Couldn’t help but try one and it was delicious! Thanks so much for posting this!

    10. Mr T L Wolf says:

      Just made this recipe and it’s incredible! My only problem was the icing burst the bag I tried to pipe with, so I wound up just spreading it on.

    11. This recipe looked way To delicious for me not to try to make it! But when i did make it i Made it in mini Cupcake tins insTead of REGULAR size. When they were done, they came out really doughy and dense. Do u think u know what might have went wrong? Thx!

      • I’m so sorry they didn’t turn out for you! I’m not sure what happened, unless maybe your baking soda is expired or that they needed to bake at a lower temperature in the mini tins? Sorry I’m not more help!

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