🎃 Pumpkin Chocolate Chip Cupcakes with Espresso Buttercream

Fall baking just got a major upgrade! These Pumpkin Chocolate Chip Cupcakes with Espresso Buttercream are the perfect blend of cozy spice, melty chocolate, and bold coffee flavor—all wrapped up in a handheld treat that’s as beautiful as it is delicious. Whether you're planning a seasonal dessert table, a cozy weekend bake, or a content-worthy recipe shoot, this cupcake delivers on flavor, texture, and visual appeal.

🍂 Why You’ll Love These Cupcakes

• Moist and fluffy pumpkin base with warm spices

• Chocolate chips add gooey richness in every bite

• Espresso buttercream brings a sophisticated twist

• Easy to bake with pantry staples

• Perfect for fall gatherings, bake sales, or cozy nights in

🛠️ Must-Have Baking Tools (Affiliate Picks from Amazon)

To make these cupcakes effortlessly, here are five essential tools that streamline your baking process and elevate your results:

1. KitchenAid Stand Mixer – For perfectly whipped buttercream and smooth batter

2. OXO Good Grips Cookie Scoop – Ensures uniform cupcake portions

3. USA Pan Muffin Tin – Nonstick, even baking, and easy release

4. Wilton Piping Tips Set – For beautiful buttercream swirls

5. Nordic Ware Cooling Rack – Prevents soggy bottoms and speeds up cooling

Affiliate Disclaimer: As an Amazon Associate, I earn from qualifying purchases. These recommendations are based on tools I trust and love for baking.

🧁 Full Ingredient List (with Brand Suggestions)

For the Pumpkin Chocolate Chip Cupcakes:

• 1 ¾ cups all-purpose flour (King Arthur or Bob’s Red Mill)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• ¾ cup granulated sugar (Wholesome Organic)

• ½ cup brown sugar, packed (Domino Dark Brown)

• 2 large eggs (Vital Farms)

• 1 cup canned pumpkin puree (Libby’s)

• ½ cup vegetable oil (Chosen Foods Avocado Oil works too)

• 1 tsp vanilla extract (Nielsen-Massey)

• ¾ cup semi-sweet chocolate chips (Ghirardelli or Enjoy Life)

For the Espresso Buttercream:

• 1 cup unsalted butter, softened (Kerrygold)

• 3 cups powdered sugar (Wholesome Organic)

• 1 tbsp instant espresso powder (Medaglia D’Oro)

• 2 tbsp heavy cream (Organic Valley)

• 1 tsp vanilla extract

👩‍🍳 Step-by-Step Instructions

Prep Time: 15 minutes

Bake Time: 18–20 minutes

Frosting Time: 10 minutes

Total Time: ~45 minutes

Step 1: Preheat & Prep

• Preheat oven to 350°F (175°C).

• Line muffin tin with cupcake liners.

Step 2: Mix Dry Ingredients

• In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices.

Step 3: Combine Wet Ingredients

• In a large bowl or stand mixer, beat sugars and eggs until light and fluffy (2–3 min).

• Add pumpkin puree, oil, and vanilla. Mix until smooth.

Step 4: Combine & Fold

• Gradually add dry ingredients to wet, mixing just until combined.

• Fold in chocolate chips.

Step 5: Bake

• Scoop batter into liners (¾ full).

• Bake for 18–20 minutes or until a toothpick comes out clean.

• Cool in pan for 5 minutes, then transfer to rack.

Step 6: Make Espresso Buttercream

• Beat butter until creamy (2 min).

• Add powdered sugar gradually.

• Dissolve espresso powder in cream, then add to butter mixture with vanilla.

• Beat until fluffy and smooth (3–5 min).

Step 7: Frost & Serve

• Pipe or spread buttercream onto cooled cupcakes.

• Garnish with mini chocolate chips or a dusting of espresso powder.

🧮 Nutritional Breakdown (Per Cupcake)

• Calories: ~320

• Fat: 18g

• Carbs: 38g

• Sugar: 28g

• Protein: 3g Note: Values are approximate and vary by brand.

🎓 Expert Baking Tips

• Room temp ingredients = smoother batter and better rise

• Don’t overmix once flour is added—this keeps cupcakes tender

• Use a cookie scoop for even baking and professional look

• Chill buttercream for 10 minutes before piping for firmer swirls

• Add a pinch of salt to buttercream to balance sweetness

🌟 Creative Variations

1. Pumpkin Mocha Cupcakes

   • Add 1 tbsp cocoa powder to the batter

   • Use mocha buttercream (espresso + cocoa)

2. Pumpkin Spice Latte Cupcakes

   • Add ½ tsp pumpkin pie spice to buttercream

   • Top with whipped cream and cinnamon dust

3. Pumpkin Chocolate Chunk + Cream Cheese Espresso Frosting

   • Swap chips for chunks

   • Blend cream cheese into buttercream for tangy depth

🎨 What Makes These Cupcakes Unique?

These cupcakes are a fusion of cozy and bold—the pumpkin base is soft, spiced, and nostalgic, while the espresso buttercream adds a modern, café-inspired twist. The chocolate chips melt into pockets of richness, making each bite layered and indulgent. Plus, they’re visually stunning with piped swirls and optional garnishes, perfect for content creation or entertaining.

🧊 Storage & Serving Suggestions

• Store: Airtight container at room temp for 2 days or refrigerate for up to 5 days

• Freeze: Unfrosted cupcakes freeze well for up to 2 months

• Serve: Best at room temp. Pair with coffee, chai, or a pumpkin spice latte!

❓ FAQ

Can I make these gluten-free? Yes! Use a 1:1 gluten-free flour blend like King Arthur’s or Cup4Cup.

Can I use fresh pumpkin instead of canned? Absolutely—just make sure it’s well-puréed and not too watery.

Can I make the buttercream ahead? Yes, store in the fridge for up to 3 days. Re-whip before using.

Can I use a hand mixer instead of a stand mixer? Definitely! Just be sure to beat long enough for fluffiness.

💬 Final Thoughts + Call to Action

These Pumpkin Chocolate Chip Cupcakes with Espresso Buttercream are more than just a fall treat—they’re a celebration of flavor, texture, and creativity. Whether you're baking for friends, family, or your next blog post, this recipe is a guaranteed crowd-pleaser.

📌 Pin it, bake it, share it! If you try this recipe, tag me on social @BestGourmetCookieRecipes and use #PumpkinEspressoCupcakes so I can see your creations!

📋 Recipe Card

Pumpkin Chocolate Chip Cupcakes with Espresso Buttercream

Yield: 12 cupcakes Prep Time: 15 min Bake Time: 18–20 min Total Time: ~45 min

Ingredients:

Cupcakes:

• 1 ¾ cups flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp cloves

• ¾ cup granulated sugar

• ½ cup brown sugar

• 2 eggs

• 1 cup pumpkin puree

• ½ cup oil

• 1 tsp vanilla

• ¾ cup chocolate chips

Buttercream:

• 1 cup butter

• 3 cups powdered sugar

• 1 tbsp espresso powder

• 2 tbsp cream

• 1 tsp vanilla

Instructions:

1. Preheat oven to 350°F. Line muffin tin.

2. Mix dry ingredients.

3. Beat sugars and eggs. Add pumpkin, oil, vanilla.

4. Combine wet and dry. Fold in chips.

5. Scoop into liners. Bake 18–20 min. Cool.

6. Beat butter. Add sugar. Mix espresso with cream, add with vanilla. Beat until fluffy.

7. Frost cooled cupcakes. Garnish if desired.