Cupcakes with chocolate chips with pumpkin and buttercream frosting

Table of Contents

Fall flavors are perfectly embraced with these Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream. Your taste buds will be delighted by the combination of the spiced pumpkin flavor, gooey chocolate chips, and creamy cinnamon buttercream on top!

Components:

Regarding the cupcakes:

All-purpose flour, 1 ½ cups 🌾
A single pinch of baking powder 🍞
Baking soda, one teaspoon 🧁
One teaspoon of cinnamon powder 🍥
One-sixth teaspoon of ground nutmeg –
Half a teaspoon of ground ginger 🍂
Half a teaspoon of salt 🧂
One cup of canned pureed pumpkin 🎃
Half a cup of powdered sugar 🍬
Half a cup of brown sugar 🍂
One-half cup of vegetable oil 🛢
Two big eggs 🥚
One teaspoon of extract from vanilla 🌿
One cup of chocolate chips, semi-sweet 🍫
For the buttercream with cinnamon:
Half a cup of softened unsalted butter 🧈
One cup of sugar powder 🍬
One teaspoon of cinnamon powder 🍥
Double the amount of heavy cream 🥛
One teaspoon of extract from vanilla 🌿
As a garnish, add ½ cup small chocolate chips.

Directions:

Warm up and get the oven ready:

Set a muffin tray with paper liners and preheat the oven to 350°F (175°C).

Combine the dry ingredients:

Mix the flour, baking soda, baking powder, ginger, nutmeg, cinnamon, and salt in a medium-sized basin.

Blend Wet Components:

Put the pumpkin puree, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla essence in a big basin. Blend until smooth.

Mix the dry and wet ingredients together:

Add the dry ingredients to the wet ones a little at a time, stirring just until incorporated. Avoid overmixing to prevent thick cupcakes.

Add chocolate chips and fold.

Make sure the chocolate chips are evenly distributed throughout the batter by gently folding them in.

Fill the muffin cups with

Fill the muffin cups about two thirds of the way to the top with batter.

: Prepare the cupcakes:

A toothpick inserted in the center should come out clean after 18 to 20 minutes of baking. After five minutes of cooling in the pan, move the cupcakes to a wire rack to finish cooling.

Prepare the buttercream with cinnamon:

In a large bowl, whisk the softened butter until smooth while the cupcakes cool. Add cinnamon and powdered sugar gradually, stirring until smooth. Beat till frothy after adding the vanilla extract and heavy cream.

Cover cupcakes with frosting:

Frost the cupcakes with the cinnamon buttercream after they have cooled fully. Add some micro chocolate chips as a garnish for a little sweetness.

Storage:

Cupcakes can be kept for up to three days at room temperature in an airtight container. If you like your cupcakes cold, you may keep them in the refrigerator for up to a week.
Savor each bite of autumn’s pleasant flavors!