Make the Pumpkin Chocolate Chip Cupcakes
1-Preheat the oven to 365F degrees: Preheat the oven to 365F degrees.
2-Line 2 muffin pans with large muffin: Line 2 muffin pans with large muffin papers (you’ll end up with about 18 cupcakes total).
3-In a medium bowl whisk together the: In a medium bowl whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg & cloves
4-In a separate large bowl beat together: In a separate large bowl beat together the oil and sugars using an electric mixer. Then beat in the eggs and vanilla.
5-Turn off the mixer and stir in: Turn off the mixer and stir in the pureed pumpkin.
6-With the electric mixer on low speed,: With the electric mixer on low speed, beat in the flour mixture alternating with the milk.
7-Turn off the mixer and stir in: Turn off the mixer and stir in the mini chocolate chips.
8-Spoon the batter into the prepared muffin: Spoon the batter into the prepared muffin pan, filling each about 2/3 full. Bake for 15-18 minutes, or until an inserted toothpick comes out clean.

Make the Chocolate Frosting
9-In a large bowl using a stand: In a large bowl using a stand mixer, beat the butter until very fluffy.
10-Turn the mixer to low speed and: Turn the mixer to low speed and beat in 2 cups of the powdered sugar, followed by the cocoa powder.
11-Beat in the rest of the powdered: Beat in the rest of the powdered sugar about 1/2 cup at a time alternating with 1-2 tablespoon of whipping cream until the desired consistency and sweetness level is reached.
12-Frost the cooled cupcakes with a piping: Frost the cooled cupcakes with a piping bag (I used a 1M tip) or a knife. Decorate with more chocolate chips.