Instructions

1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners to prepare for baking.
2. In a large mixing bowl, combine 1 cup of pumpkin puree, 1 cup of granulated sugar, and 1/2 cup of vegetable oil. Whisk these ingredients together until smooth and well incorporated.
3. Add 2 large eggs and 1 teaspoon of vanilla extract to the pumpkin mixture. Continue to whisk until the eggs are fully blended in, and the mixture is light and fluffy.
4. In a separate bowl, sift together 1 cup of all-purpose flour, 1/2 cup of cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. This will ensure that your dry ingredients are evenly mixed and free of lumps.
5. Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can make the brownies tough.
6. Fold in 1/2 cup of chocolate chips, distributing them evenly throughout the batter.
7. Using a scoop or a ladle, fill each cupcake liner about two-thirds full with the brownie batter. This will allow room for the cupcakes to rise while baking.
8. Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them to avoid overbaking.
9. Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. While the cupcakes are cooling, prepare the vanilla bean buttercream. In a large mixing bowl, beat 1 cup of unsalted butter with an electric mixer on medium speed until creamy and smooth.
11. Gradually add 4 cups of powdered sugar, one cup at a time, mixing on low speed until combined. Scrape down the sides of the bowl as needed.
12. Once all the powdered sugar is incorporated, add the seeds from 1 vanilla bean and 2-3 tablespoons of heavy cream. Beat on medium-high speed for 2-3 minutes until the frosting is light and fluffy. Adjust the consistency with more cream if necessary.
13. Once the cupcakes are completely cooled, use a piping bag fitted with a star tip to pipe the vanilla bean buttercream on top of each cupcake. Alternatively, you can spread the frosting with a knife.
14. For a decorative touch, you can sprinkle additional chocolate chips or a dusting of cocoa powder on top of the frosted cupcakes.
15. Serve your Pumpkin Brownie Cupcakes with Vanilla Bean Buttercream at room temperature, and enjoy this delicious fall-inspired treat!