Pumpkin Chocolate Chip Cupcakes with Chocolate Buttercream Frosting

makes 24 cupcakes


For the cupcakes:

3 eggs, room temperature
1 cup vegetable oil
1 ¾ cups granulated sugar
3 cups all-purpose flour
1 14 ounces can pure pumpkin puree
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon Kosher salt
12 ounces semisweet chocolate chips

For the frosting:

1 cup (2 sticks) butter
1 teaspoon vanilla
4 cups confectioners’ sugar, sifted
3 tablespoons whole milk
¾ cup cocoa


1. Preheat oven to 350. Line 2 muffin tins with paper liners.
2. In a mixing bowl combine eggs, oil and sugar. Then, add the pumpkin and mix well. In a separate bowl whisk together flour, baking soda, cinnamon and salt. Slowly add this to wet ingredients until totally combined.
3. Mix in the chocolate chips with a wooden spoon and pour batter into prepared muffin tin, filling each cup ¾ full.
4. Bake the cupcakes for 25 minutes or until the tops spring back when touched and a cake tester inserted comes out clean.
5. To make the frosting: cream the butter until light and fluffy. Then add in the vanilla, sifted flour and cocoa. Continue to beat until smooth. Add the milk a tablespoon at a time until the frosting reaches the desired consistency. Frost the cupcakes once they are cooled. Enjoy!

Naptime Notes

Naptime Recipe Serving ideas

These are great cupcakes for both kids and adults. I LOVE them for parties and toting off to fall school bake sales!


Naptime Stopwatch

20 minutes prep time, 25 minutes bake time


Naptime Reviews

Everyone loves these, especially the dark chocolate cocoa!


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