Welcome the glorious flavors of autumn with these delightful Pumpkin Chocolate Chip Cupcakes. Each bite offers a harmonious blend of warm pumpkin spice and rich chocolate chips, all crowned with a velvety cream cheese frosting and a luxurious chocolate sauce drizzle. This recipe is meticulously crafted to satisfy your deepest fall cravings and is an absolute must-try for any pumpkin enthusiast!

This incredible recipe was brought to life by our talented contributor, Lindsay Conchar, renowned for her innovative and delicious baking creations.

Embracing the Magic of Pumpkin Season

There’s an undeniable magic that sweeps in as summer gracefully steps aside for autumn. For many, the first hint of cooler air and changing leaves sparks an exciting anticipation for pumpkin season. I confess, a little squeal of delight might have escaped me the other day when I spotted pumpkin spice coffee gracing the grocery store shelves. My pantry is already well-stocked with that delightful brew and its creamy counterpart, pumpkin spice creamer. The other day, I even indulged in some utterly delicious pumpkin spice ice cream from my favorite local shop – it was simply heavenly! These cherished fall treats are truly one of my favorite aspects of the season, marking the arrival of comforting flavors and cozy moments.

Why These Pumpkin Chocolate Chip Cupcakes Stand Out

What makes these cupcakes truly exceptional, setting them apart from your average autumn dessert? It’s the brilliant combination of classic pumpkin flavor with the irresistible allure of chocolate. Not only do they deliver on taste, but they are also remarkably simple to prepare, making them a perfect project for bakers of all skill levels. If you’re looking for a recipe that offers both incredible flavor and ease of preparation, then you’ve found a double win right here!

Forget dry, crumbly cupcakes; these are designed for ultimate moisture and a perfectly balanced texture. We’ve fine-tuned the ingredient ratios to ensure each cupcake is light, fluffy, and bursting with flavor without being overly dense. The addition of chocolate chips elevates the traditional pumpkin cupcake, adding a delightful surprise to every mouthful. Get ready to impress your friends and family with this autumn masterpiece.

The Secret to Perfectly Even Chocolate Chips

One common challenge with chocolate chip-laden baked goods is the tendency for the chips to sink to the bottom. For these pumpkin chocolate chip cupcakes, I’ve employed a clever mixing technique to ensure your chocolate chips are beautifully and evenly distributed throughout each cupcake. Instead of relying on the traditional creaming method, which can sometimes lead to sinking, we use a simpler, more direct approach to combining our ingredients.

This method involves whisking the wet ingredients thoroughly first, then gently folding in the dry components along with the pumpkin puree and chocolate chips. This gentle incorporation helps suspend the chips in the batter, preventing them from settling at the bottom during baking. It’s a small but significant detail that guarantees a consistent burst of chocolate in every single bite, making these cupcakes truly special.

Achieving Unrivaled Moisture and Texture

Crafting the perfect cupcake texture requires a delicate balance, and I spent considerable time perfecting the ideal proportions of butter, milk, and vegetable oil. The goal was to achieve a cupcake that is exquisitely moist without being heavy or dense. By carefully adjusting the amount of butter and incorporating vegetable oil, we create a lighter crumb. Butter provides richness and flavor, while vegetable oil contributes to a wonderfully moist and tender texture that stays fresh longer.

This thoughtful combination ensures that your pumpkin cupcakes are not only incredibly flavorful but also boast that desirable tender crumb that melts in your mouth. The result is a cupcake that perfectly holds its shape, is delightfully moist, and offers a pleasant airy quality, rather than a thick, cakey consistency. It’s these subtle tweaks that transform a good cupcake into an extraordinary one.

The Perfect Bite: Generous Chocolate Chips

The culmination of these carefully chosen techniques is a cupcake that is wonderfully moist, perfectly light, and, crucially, keeps those delectable chocolate chips exactly where they belong – evenly distributed. To maximize the chocolate experience, I opted for full-sized chocolate chips, ensuring you get a substantial and satisfying burst of chocolate with every single bite. The interplay of the warm pumpkin spices and the sweet, melting chocolate is a true delight. I am absolutely thrilled with the final result, and I’m confident you will be too!

The Dreamy Cream Cheese Frosting and Finishing Touches

No pumpkin cupcake is truly complete without a generous swirl of luscious cream cheese frosting. It’s an iconic pairing that complements the warm, earthy notes of pumpkin beautifully. This frosting, with its tangy sweetness, strikes a perfect balance with the rich, spiced cupcakes, especially when combined with the chocolate chips. The slight tang of the cream cheese cuts through the sweetness, creating a harmonious flavor profile that is simply irresistible.

To add an elegant and extra decadent touch, I finished my cupcakes with a delicate drizzle of chocolate sauce. This not only enhances the visual appeal but also introduces another layer of rich chocolatey goodness that ties all the flavors together seamlessly. Feel free to personalize your cupcakes with your favorite garnishes – a sprinkle of cinnamon, chopped nuts, or even a dusting of cocoa powder would also be wonderful. However you choose to finish them, prepare to enjoy a truly magnificent fall treat!

Pumpkin Chocolate Chip Cupcakes Recipe

Print Recipe

Rated: 5 out of 2 reviews

These delightful pumpkin spice cupcakes are generously studded with chocolate chips, then elegantly topped with a rich, tangy cream cheese frosting and a final drizzle of sweet chocolate sauce. A truly perfect autumn indulgence!

• Author: Lindsay Conchar
• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Total Time: 60 minutes
• Yield: 12 Cupcakes
• Category: Dessert
• Cuisine: Cupcakes

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 large eggs
• 1 ¼ cup + 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 cup canned pumpkin puree (ensure it’s pure pumpkin, not pie filling)
• ¾ cup chocolate chips (standard or mini, your preference)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened to room temperature
• ¼ cup salted butter, softened to room temperature
• 4 cups powdered sugar, sifted
• 1 ½ teaspoon vanilla extract
• Chocolate sauce, for drizzling (optional)

Instructions

Make the Cupcakes:

1. Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners.
2. In a large mixing bowl, combine the melted butter, vegetable oil, and room temperature milk. Whisk these wet ingredients together until they are well combined and smooth.
3. Add the light brown sugar to the wet mixture and whisk vigorously until the sugar is fully incorporated and the mixture is smooth and lump-free.
4. Stir in the vanilla extract and crack in the two eggs. Whisk everything until the mixture is uniform and smooth, ensuring no streaks of egg remain.
5. In a separate medium-sized bowl, combine all the dry ingredients: all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt. Whisk them together thoroughly to ensure even distribution of the leavening agents and spices.
6. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed or by hand until just combined and smooth, being careful not to overmix the batter. Overmixing can lead to tough cupcakes.
7. Gently fold in the canned pumpkin puree and the chocolate chips until they are evenly distributed throughout the batter. Do not overmix at this stage; just combine until no dry spots remain.
8. Evenly divide the cupcake batter among the prepared liners, filling each approximately ¾ full. This ensures they have enough room to rise without overflowing.
9. Bake the cupcakes for 21-23 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out with only a few moist crumbs attached, indicating they are fully cooked.
10. Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 2-3 minutes. Then, transfer them to a wire cooling rack to cool completely before frosting.

Make the Cream Cheese Frosting:

1. In a large mixing bowl, combine the softened cream cheese and butter. Beat them together using an electric mixer until the mixture is light, fluffy, and completely smooth.
2. Gradually add about half of the sifted powdered sugar to the cream cheese mixture. Beat on low speed until smooth, then increase speed to medium and beat until fully incorporated.
3. Stir in the vanilla extract and mix until it’s evenly distributed throughout the frosting.
4. Add the remaining powdered sugar and beat until the frosting is thick, smooth, and fluffy. If the frosting is too thick, you can add a tiny splash of milk (½ teaspoon at a time) to reach your desired consistency.
5. Once the cupcakes are completely cool, use a large round piping tip (or simply an offset spatula) to pipe beautiful swirls of cream cheese frosting onto each cupcake. If desired, finish by drizzling a little chocolate sauce over the top for an extra touch of indulgence.

Notes

• For optimal freshness and to maintain the frosting’s consistency, store these delightful cupcakes in an airtight container in the refrigerator.
• For the best flavor and texture, allow the cupcakes to come to room temperature for about 15-20 minutes before serving. This enhances both the cake’s moisture and the frosting’s creaminess.
• Ensure all dairy ingredients (butter, cream cheese, milk) are at room temperature for both the cupcakes and the frosting. This helps create a smooth batter and a lump-free, airy frosting.
• When measuring flour, spoon it into your measuring cup and level it off with a straight edge rather than scooping directly from the bag. This prevents over-packing and ensures an accurate measurement, leading to lighter cupcakes.