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Pumpkin Chocolate Chip Cupcakes

Pumpkin chocolate chip cupcakes with moist pumpkin crumb and dark chocolate chips in every bite, topped with a silky chocolate cream cheese frosting swirl. Baked at 350°F and finished with 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 cupcakes
Course: Dessert
Cuisine: American
Calories: 360
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
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
Topping
  • 1 extra chocolate chips
  • 0.5 cup chocolate drizzle drizzle over top

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the pumpkin cupcakes
  1. Preheat the oven to 350°F and line cupcake tins with paper liners so the batter bakes evenly.
  2. In a stand mixer, beat the butter and brown sugar until smooth.
  3. Add the eggs, pumpkin, sour cream, and vanilla, then mix until the batter looks thick and fully combined.
  4. In a separate bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  5. Fold the dry ingredients into the wet ingredients just until no dry streaks remain.
  6. Fold in the semi-sweet chocolate chips evenly throughout the batter.
  7. Fill each cupcake liner about 2/3 full for the right dome.
  8. Bake for 18 to 20 minutes at 350°F, until the tops spring back when lightly touched.
  9. Cool the cupcakes completely before frosting to prevent melting.
Make and pipe the chocolate cream cheese frosting
  1. Beat the cream cheese and butter until smooth and lump-free.
  2. Beat in the powdered sugar and cocoa powder until the frosting is thick and uniform.
  3. Mix in the vanilla and milk until the frosting is smooth enough to pipe.
  4. Pipe chocolate cream cheese frosting swirls onto each cooled cupcake.
  5. Top with extra chocolate chips and finish with a chocolate drizzle for contrast and shine.

Notes

For the smoothest frosting, ensure the cream cheese and butter are softened to room temperature before beating. Store cupcakes in an airtight container in the refrigerator up to 4 days; bring to room temperature before serving for best texture. Freeze unfrosted cupcakes up to 2 months, wrap tightly, then thaw and frost after thawing. For a reduced-sugar swap, replace some powdered sugar with a 1:1 powdered sugar alternative and adjust milk 1 tsp at a time until piping consistency is reached.