Pumpkin Chocolate Chip Cupcakes With Cream Cheese Frosting

When you think of Fall, what cupcake ideas come to mind? For me, pumpkin chocolate chip cupcakes are the best!

I just enjoy all the wonder desserts we can make with pumpkin during Fall. I even tried some pumpkin cookies this year. YUM!

I just love the taste of pumpkin and chocolate together. It is a great combination, especially with the cream cheese frosting.

Good thing about this cupcake recipe? If you don’t want to frost them, you don’t even have to get out a stand mixer. You can do this all by hand, with a whisk!

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The cupcakes are just as good without the frosting should you have someone who doesn’t like cream cheese. My husband dislikes cream cheese so I left him some without frosting.

The cream cheese frosting is very simple to make. You will need a stand mixer to beat all the ingredients together. You will also need a piping bag and a large decorating tip.

 Wilton Fall Baking Cups, 150-Pack Wilton 415-2870 150 Count Woodland Animals Baking Cups Value Pack, Assorted Chef Craft Parchment Paper Cupcake Liners, White Wilton 418-1703 Round Star Icing Tip Set, Large Wilton Disposable 16-Inch Decorating Bags, 12 Pack Wilton Icing Bag Ties

Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting

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Pumpkin Chocolate Chip Cupcakes With Cream Cheese Frosting

Prep 20 mins

Cook 20 mins

Total 40 mins

Yield 24 cupcakes

Delicious Fall Treat: Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting

Ingredients

Cupcakes

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 teaspoon pumpkin pie spice
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, beaten
• 1 can (15 ounces) pumpkin puree
• 1 1/2 cups of mini chocolate chips

Cream Cheese Frosting

• 1/2 cup of unsalted butter, softened
• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

Cupcakes

1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin spice. Set aside.
2. In a large bowl, whisk together brown sugar, granulated sugar, butter, and eggs until well blended.
3. Slowly add the flour mixture and whisk together until blended.
4. Whisk in the pumpkin puree until blended.
5. Fold in the mini chocolate chips.
6. Place cupcake liners in your cupcake tin. Fill each cupcake liner until it is 1/2 to 3/4 full.
7. Bake at 350 degrees for about 20-25 minutes.
8. Allow to cool before adding frosting.

Cream Cheese Frosting

1. In a large bowl, beat together the butter and cream cheese until well blended.
2. With the mixer on low speed, gradually add the powdered sugar until creamy.
3. Beat in vanilla until well blended.
4. Place in a piping bag and decorate your cupcakes. Add a few mini chocolate chips to garnish.

Courses Dessert

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