Preheat the oven to 350°F and line a 12-count cupcake tin with liners, and set it aside.
Stir together the flour, baking powder, pumpkin pie spice, baking soda, cinnamon, and salt in a large bowl, and set aside.
Whisk together the eggs, brown sugar, sugar, and oil in another large bowl, until smooth and combined.
Then whisk in the pumpkin and vanilla until smooth.
Add in your dry ingredients to the wet ingredients bowl and stir until well combined.
Add the chocolate chips and stir them in.
Divide the batter among the cupcake liners. They should be about ⅔ of the way full.
Bake cupcakes for 18-21 minutes until the cupcakes are domed and a toothpick inserted into the center comes out clean.
Let them cool for 5 minutes in the pan. Place the cupcakes on a wire rack to finish cooling completely.
Add the butter and melted chocolate to the body of a stand mixer with the paddle attachment and beat until smooth. Add the powdered sugar a little at a time until combined.
Add the salt, vanilla, and heavy cream, and stir until combined. Place on medium-high speed and whip until light and fluffy for 3 minutes.
Once the cupcakes are completely cooled, add the frosting. Add more chocolate chips for garnish if desired. Serve immediately.