- 30 minutes
- 25 minutes
- 12 to 15 cupcakes
Preheat oven to 375°F. Combine and sift cake flour, baking powder, and salt in a large bowl. Set aside.
Cream butter and sugar together until completely incorporated, scraping the sides of the bowl as you go. Add the eggs one at a time. Continue to crap the bowl as you blend. Add vanilla extract.
In a separate bowl, whisk beer, milk, and pumpkin pie filling, cinnamon and nutmeg. Slowly add the pumpkin mixture into the butter mixture. Once thoroughly blended, begin adding in the flour mixture (a small amount at a time) until fully incorporated.
Finally, fold in the chocolate chips.
Fill cupcake liners to 1/2 – 2/3 full. Bake cakes for 20–25 minutes until golden brown and a toothpick inserted in center comes out clean. Cool completely on a cooling rack.
To make Cream Cheese Frosting: Blend frosting ingredients until they reach the consistency of icing. Frost cooled cupcakes.