The Best Chocolate Pumpkin Cupcakes You’ll Ever Bake (Seriously)

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. 2

   In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. 3

   In a large bowl, whisk together the granulated sugar and brown sugar. Pour in the melted butter and whisk until fully combined. Add the pumpkin puree, eggs, buttermilk, and vanilla extract, whisking until smooth and well-incorporated.
4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer or by hand with a spatula until just combined. Do not overmix. Gently fold in the chocolate chips.
5. 5

   Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. 6

   Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached (not wet batter).
7. 7

   Let cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
8. 8

   While cupcakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer until light and fluffy (2-3 minutes).
9. 9

   Add the pumpkin puree, cinnamon, ginger, nutmeg, cloves, vanilla extract, and a pinch of salt to the cream cheese mixture. Beat on medium speed until fully combined and smooth.
10. 10

    Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined, then increasing to medium-high speed until light and fluffy. Adjust powdered sugar to desired consistency.
11. 11

    Once cupcakes are completely cool, pipe or spread the pumpkin cream cheese frosting generously over each one. Serve immediately or store as directed.