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A close up view of a cupcake in a pumpkin cupcake liner topped with chocolate frosting, sprinkled with chocolate chips, topped with a paper pumpkin on an orange and white platemath. There are two pumpkin behind it, one on either side.

Pumpkin Chocolate Chip Cupcakes

Spiced pumpkin cupcakes filled with chocolate chips then topped off with creamy chocolate buttercream frosting.
5 from 16 votes
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Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 2 dozen
Calories: 291kcal
Author: Hezzi-D

Ingredients

For the cupcakes:

  • 1 yellow cake mix
  • 1/2 c. vegetable oil
  • 3 eggs
  • 1 c. pumpkin puree
  • 3/4 c. chocolate chips
  • 2 teaspoons pumpkin pie spice

For the frosting:

  • 3 sticks 1 1/2 cups butter
  • 5 1/2 c. powdered sugar
  • 1/2 c. cocoa powder
  • 3 Tablespoons milk
  • 1 teaspoon vanilla
  • 1/2 c. mini chocolate chips

Instructions

  • Preheat the oven to 350 degrees. Line 2 muffin tins with cupcake liners.
  • In a large bowl combine the cake mix, oil, eggs, and pumpkin puree. Whisk until smooth.
  • Fold in the chocolate chips.
  • Add the pumpkin spice and mix gently until combined.
  • Fill each muffin cup 2/3 of the way full.
  • Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from oven and cool completely on a wire rack.
  • To make the frosting put the butter in a large bowl and beat with a mixer on medium high speed until smooth.
  • Add the powdered sugar in a half cup at a time until the frosting is smooth.
  • Add the cocoa powder and mix until well combined.
  • Add in the vanilla and the milk and beat on medium speed for one minute.
  • Pipe the frosting onto the cooled cupcakes. Sprinkle with mini chocolate chips.

Notes

A Hezzi-D Original recipe

Nutrition

Serving: 1g | Calories: 291kcal | Carbohydrates: 53g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 23mg | Sodium: 171mg | Fiber: 1g | Sugar: 41g