Pumpkin Chocolate Chip Cupcakes

1 3/4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

2/3 cup packed dark brown sugar

2 large eggs

1 cup pumpkin

1/2 cup vegetable oil

1/3 cup milk

1 teaspoon vanilla extract

1/2 cup mini chocolate chips

Dark Chocolate Frosting

2 3/4 cups confectioners’ sugar

2/3 cup dark cocoa powder

6 Tablespoons unsalted butter, softened

6 Tablespoons heavy cream

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.  Make the cupcakes: In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves 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 17-18 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool completely before frosting.  For the frosting: Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.  With a handheld or stand mixer, beat the butter at medium speed until fluffy – about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet. Frost cooled cupcakes.