Pumpkin spiced chocolate chip cupcakes with chocolate-vanilla swirl frosting

Oven temp = 350

Pumpkin spiced chocolate chip cupcakes:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup pumpkin mush
1/2 cup sour cream
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon pure vanilla bean paste
12 oz semi-sweet chocolate chips

Cream butter and sugar. Add eggs one at a time, mixing well between additions. Mix in cinnamon, ginger, allspice, cloves, nutmeg, and vanilla bean paste. Add pumpkin mush and sour cream. Add flour and baking soda and mix until just combined. Mix in chocolate chips. Fill 24 cupcake liners and bake for 25 minutes, or until a toothpick comes out clean.

Vanilla bean frosting:
2 cups powdered sugar
1 1/2 Tbs butter
1 tsp vanilla bean paste
2-3 Tbs milk

Mix powdered sugar, butter, and vanilla bean paste. Slowly add milk until frosting consistency is reached.

Chocolate frosting:
1 1/2 oz unsweetened chocolate
1 1/2 Tbs butter
2 cups powdered sugar
2-3 Tbs milk

Melt chocolate and butter. Mix into powdered sugar and slowly add milk until frosting consistency is reached.

To swirl the chocolate and vanilla frostings, fill the icing bag with chocolate frosting on one side and vanilla frosting on the other. It doesn't have to be terribly neat, but having approximately equal proportions of chocolate and vanilla frosting will lead to a better looking swirl.