Go Back

Pumpkin Chocolate Chip Cupcakes

Pumpkin chocolate chip cupcakes with tender, spiced crumb and dark chocolate chips throughout, baked until domed and golden. Finished with a chocolate cream cheese frosting swirl and extra chips for a rich, bakery-style bite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 18 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
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 cup extra chocolate chips for topping
  • 1 tbsp chocolate drizzle for drizzle

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the pumpkin cupcakes
  1. Preheat oven to 350F and line cupcake tins with paper liners, ensuring the liners are seated evenly.
  2. Beat butter and brown sugar until smooth, then add eggs one at a time and mix well.
  3. Add pumpkin, sour cream, and vanilla, and mix just until the batter looks fully combined.
  4. Combine flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt, then fold the dry ingredients into the wet mixture.
  5. Fold in semi-sweet chocolate chips until evenly distributed throughout the batter.
  6. Divide batter into cupcake liners, filling each about 2/3 full to allow room to rise.
  7. Bake for 18-20 minutes at 350F, until the tops spring back lightly and a toothpick comes out mostly clean.
  8. Cool cupcakes completely before frosting to prevent the frosting from melting.
Make and pipe the chocolate cream cheese frosting
  1. Beat cream cheese and butter until smooth, then add powdered sugar and beat until thick and creamy.
  2. Mix in cocoa powder and vanilla, then add milk a little at a time until the frosting reaches a pipeable consistency.
  3. Pipe swirls of frosting onto each cooled cupcake for a bakery-style finish.
  4. Top with extra chocolate chips and drizzle with chocolate for a glossy chocolate finish.

Notes

Pro tip: cool the cupcakes completely before frosting so the chocolate cream cheese sets cleanly and holds sharp swirls. Store covered in the refrigerator up to 4 days; freeze unfrosted cupcakes up to 2 months (thaw overnight in the fridge) and frost after thawing. For a lighter option, swap half the butter with plant-based butter if desired, keeping the frosting texture consistent with similar-fat brands.