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Pumpkin Chocolate Chip Cupcakes

Pumpkin chocolate chip cupcakes with warm spice flavor and chocolate chips baked into every bite, topped with swirled chocolate cream cheese frosting. The batter is mixed until smooth, baked until springy, then finished with chocolate drizzle and extra chips for a bakery-style look.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin cupcakes
  • 1.75 cup flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 cup butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin
  • 0.33 cup sour cream
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips fold in
  • 1 extra chocolate chips for topping
  • 1 chocolate drizzle
For chocolate cream cheese frosting
  • 8 oz cream cheese
  • 0.25 cup butter
  • 3 cup powdered sugar
  • 0.33 cup cocoa powder
  • 1 tsp vanilla
  • 2 tbsp milk

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Bake the pumpkin cupcakes
  1. Preheat the oven to 350F and line cupcake tins with paper liners. Set up your workspace so the batter can go in right after mixing.
  2. Beat the butter and brown sugar until smooth, then add the eggs, pumpkin, sour cream, and vanilla and beat again until combined. Stop and scrape the bowl as needed for an even batter.
  3. Fold the dry ingredients into the wet ingredients until just combined. Do not overmix; fold until no dry flour remains.
  4. Fold in the semi-sweet chocolate chips until they’re evenly distributed. The batter should look speckled throughout.
  5. Fill each cupcake liner about 2/3 full. Aim for consistent fill levels for even baking.
  6. Bake at 350F for 18-20 minutes, or until the tops spring back lightly. They should look set in the center.
  7. Cool the cupcakes completely before frosting. Let them cool on a rack to prevent the frosting from melting.
Make and finish with chocolate cream cheese frosting
  1. Beat the cream cheese and butter until smooth, then beat in powdered sugar, cocoa powder, and vanilla. Mix until the frosting is thick and spreadable.
  2. Beat in the milk 1 tablespoon at a time until the frosting is pipeable. Look for a smooth texture with a firm hold when piped.
  3. Pipe swirls of frosting onto each cooled cupcake. Use a steady pressure to form a tight spiral.
  4. Top each cupcake with extra chocolate chips for garnish. Add them right after piping so they stick to the frosting.
  5. Finish by drizzling chocolate over the cupcakes. Keep the drizzle light and uneven for a classic cupcake-shop look.

Notes

Pro tip: for the fluffiest crumb, fold the dry ingredients and chips just until combined, then bake right away. Store cupcakes in an airtight container in the fridge for up to 4 days (bring to room temperature before serving). Freeze unfrosted cupcakes for up to 2 months; thaw and then frost. For a dairy-reduced option, use dairy-free cream cheese and butter in the frosting while keeping the cupcake batter the same.