INGREDIENTS
- 1 cup butter, softened (almost melted but not melted)
- 15 oz can pumpkin puree
- 4 eggs
- 1 teaspoon vanilla
- 1 cup sugar
- 1 cup brown sugar
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cup chocolate chips (I like to do 3/4 cup semi-sweet and 3/4 cup milk chocolate chips)
- CREAM CHEESE FROSTING
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla
- 4 cups powdered sugar
- (SEE NOTE BELOW)
- mini chocolate chips for sprinkling on top
INSTRUCTIONS
- Preheat oven to 350 degrees. Line 24 cupcakes with cupcake liners.
- In a large bowl, whisk softened butter until creamy. Add pumpkin puree and whisk until combined.
- Add eggs and 1 teaspoon vanilla. Whisk until combined.
- Add sugar and brown sugar. Whisk until combined.
- Add flour, baking soda, baking powder, cinnamon, salt, ginger, nutmeg, and cloves. Whisk until combined.
- Gently stir in chocolate chips.
- Divide batter between cupcake liners. (It should be about 1/3 cup or a heaping 1/3 cup of batter per cupcake.)
- Bake cupcakes for about 24-28 minutes or until the tops of the cupcakes fill a little firm and bounce back when you touch them.
- Remove to cooling racks immediately. Cool completely.
- In the meantime, make frosting by creaming cream cheese and butter together.
- Add vanilla and powdered sugar. Beat until smooth and creamy. Frosting should be stiff but still soft. If needed, add a little milk or powdered sugar until you get the right consistency.
- Pipe frosting onto completely cooled cupcakes. Sprinkle the tops with mini chocolate chips.
- Store in refrigerator.
NOTES
This frosting recipe makes just enough frosting for all 24 cupcakes, if you prefer cupcakes with a moderate amount of frosting. If you prefer more frosting, then I recommend making a 1 1/2 batch of frosting or you could even double it.
