Ingredients
1¾cupsall-purpose flour,spooned and leveled
1tspbaking powder
1tspbaking soda
½tspsalt
1½tspground cinnamon
1tsppumpkin pie spice
⅔cupdark brown sugar,packed
2large eggs
1cuppure pumpkin puree
½cupvegetable oil
⅓cupmilk
1tsppure vanilla extract
½cupmini chocolate chips
2¾cupsconfectioners’ sugar
⅔cupunsweetened cocoa powder
6tbspunsalted butter,softened to room temperature
6tbspheavy cream
1tsppure vanilla extract
Preparation
Preheat the oven to 350 degrees F. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.
In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside.
In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter. Fold in the chocolate chips.
Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping.
Bake for 17 to 18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.
With a handheld stand mixer, beat the butter at medium speed until fluffy for about 2 minutes. Gradually add the sifted sugar-cocoa powder mix alternately with the heavy cream and vanilla.
Beat on low speed after each addition. Add more powdered sugar if the frosting is too dark. Add a pinch of salt if the frosting is too sweet.
Frost the cooled cupcakes, serve, and enjoy!
