Pumpkin chocolate chip cupcakes are the perfect sweet autumn treat. Moist cupcakes, full of pumpkin flavor, studded with chocolate chips and a swirl of cream cheese frosting on top.
Yep, tomorrow’s the first full day of Autumn and I can barely wait, so I’m starting just a few hours early. I love fall and everything about it! The smells, the colors and naturally the pumpkins.
When my mom first told me about Duff’s (The Ace of Cakes) Pumpkin Chocolate Chip Cake, I couldn’t understand how it could be his most popular cake recipe. I guess I’m a bit of a purist and didn’t want anything coming between the pumpkin and its’ spices. Lo and behold, that was before mom brought in a batch of pumpkin chocolate chip cupcakes and we put them to the family taste test. Ok, so I was wrong. Not only do pumpkin and chocolate marry well, they might just be a match made in heaven. Instead of using Duff’s buttercream, mom topped them with her Cream Cheese Frosting, which has just a hint of orange.
Mom made a couple of changes to the recipe and I tried to simplify the recipe for a home cook.
So here is mom’s slightly adapted recipe for Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting.
- 1 1/2 cups of sugar
- 5 ounces 10 Tablespoons, unsalted butter, room temperature
- 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour or gluten free flour blend
- 1 cup cake flour can use all regular flour too
- 1/4 teaspoon vanilla extract
- 6 egg whites
- 3/4 cup pureed pumpkin
- 1 1/2 cups mini chocolate chips
Pre-heat oven to 350 degrees F. Line cupcake tins with paper liners
In mixer on low speed, combine sugar and butter until well mixed, scraping down the sides of the bowl occasionally, about 5 minutes.
In a large bowl combine dry ingredients, baking powder, spices, salt and flours
In a separate bowl, whisk together the vanilla and egg whites. Stir the pumpkin puree into the whites just until incorporated.
Add the dry ingredients and the pumpkin mixture to the egg and butter mixture, using about 1/3 of each mixture, and mixing each time, just until incorporated. Mixture should be blended and even in color.
Fold in chocolate chips.
Fill cupcake liners 3/4 full. Bake at 350 degrees F. for 10-12 minutes or until toothpick inserted in middle comes out clean.
Transfer to wire rack and cool.
Frost with Cream Cheese Frosting.
The Cream Cheese Frosting can also be used on other delicious desserts:
- 4 ounces unsalted butter softened
- 8 ounces cream cheese softened
- 1/2 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 1 teaspoon orange juice
- 1 teaspoon grated orange zest
In a mixer fitted with a blade, beat butter and cream cheese until well blended.
Add vanilla, orange juice and zest.
Slowly add the powdered sugar, scrapping down the sides as necessary, beating until well blended.