• Grease or line 12 muffin tins with paper liners. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, and ground cinnamon.
• In another bowl, whisk together the milk, pumpkin puree, oil, eggs, and vanilla. Add the wet ingredients to the dry and whisk just until combined-- you don’t want to overmix! Divide the batter between the muffin tins, filling each one ¾ of the way full.
• Set the temperature to 320 degrees and cook for 8 to 12 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes to a wire rack and cool completely before icing.

How To Make The Chocolate Buttercream:

• Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy-- about 1 minute. With the mixer on low, slowly add the powdered sugar.
• Once all of the powdered sugar has been incorporated, add the melted chocolate and vanilla and mix just until combined. Scrape down the sides of the bowl as needed. Turn the mixer to medium-high speed and beat until the frosting comes to light and fluffy-- about 1 minute.
• Transfer the frosting to a piping bag fitted with your choice of tip. Pipe the cupcakes as desired.