A spin-off of my original and highly popular pumpkin chocolate chip bread recipe, these Pumpkin Chocolate Chip Cupcakes are mix of pumpkin, spice, chocolate and cream cheese and are a big hit in my house!
Is it too early for pumpkin? It IS September. There ARE rain and clouds here in Germany. The temperature IS in the 50s and the commissary has Halloween candy for sale. Those are all sings that’s it’s perfectly okay to start baking with pumpkin, right?
Good. Now that we’re all in agreement. Let’s get to these cupcakes.
The most popular recipe on my blog is my Pumpkin Chocolate Chip Bread. People rant and rave over how amazingly delicious it is! AND they love that it isn’t full of sugar. So I knew that I needed to turn this bread into a cupcake! But, not just any cupcake… one that really showed off the great pumpkin flavor the bread already had!
So, if you’re tried the pumpkin chocolate chip bread…. you NEED to try these cupcakes. You’re really going to love them!
- 1⅔ cup flour
- 1 cup sugar
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 3 eggs, room temperature
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1 tsp vanilla
- ¼ cup sour cream
- ¾ cup vegetable oil
- 1½ cups semi-sweet chocolate chips
- ½ cup unsalted butter, room temperature
- 4oz cream cheese, room temperature
- ¼ cup pumpkin puree (not pumpkin pie mix)
- 1lb powdered sugar
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp vanilla
- 2 Tbsp heavy whipping cream
- mini chocolate chips, for garnish
- Preheat oven to 375 F degrees. Line cupcake pan with liners.
- In a large bowl, sift together the flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.
- In a medium bowl, whisk the eggs. Add the pumpkin puree and whisk until combined and smooth.
- Mix in the vanilla, sour cream and vegetable oil and whisk until combined.
- Pour wet mixture into the dry, flour mixture. Gently fold together until no more dry ingredients can be seen. Make sure to scrape the sides and bottom of the bowl during this process. DO NOT OVERMIX!
- Add the chocolate chips and fold gently 2-3 times to combine.
- Fill the cupcake liners at least ⅔ full with batter.
- Bake 15-17 minutes or until a toothpick comes out clean.
- Allow to cool in pans for 3-5 minutes before removing to a wire rack to cool completely before frosting.
- In the bowl of your stand mixer with the paddle attachment, cream the butter until smooth. Add the cream cheese and mix again until smooth. Scrape the sides of the bowl.
- Add the pumpkin puree and beat 1 minute.
- One cup at a time, add the powdered sugar, mixing until smooth after each addition.
- Mix in the cinnamon, nutmeg, heavy cream and vanilla.
- Beat on high for 1-2 minutes or until well combined, smooth and fluffy.
- Using a Wilton 1M tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
- Garnish with mini chocolate chips.