Preheat the oven to 350 degrees, and line two muffin tins with 18 cupcake liners. Set aside.

In a medium bowl, add the cake flour, cinnamon, nutmeg, cloves, and salt (all the dry ingredients EXCEPT for the granulated and brown sugar). Whisk together and set aside.

In a separate large bowl, whisk together the brown and granulated sugar.

Pour in the oil, and whisk until combined.

Mix in the eggs and vanilla extract with a rubber spatula or wooden spoon, then stir in the pumpkin puree.

Add in half the flour mixture, and stir until just combined.

Mix in the buttermilk, then stir in the rest of the flour mixture.

Gently fold in the chopped chocolate chips

Use a cookie scoop to evenly divide the batter into the prepared cupcake pans, filling them about 2/3 full.

Bake for 17-18 minutes, or until a toothpick comes out with a few moist crumbs.

Let the cupcakes cool in the pan for 5 minutes, then remove them from the pan and place them on a wire rack to finish cooling.

Beat the butter and cream cheese on a medium speed for 30 seconds with a paddle attachment, until smooth. 

Add in the sifted cocoa, and mix on low until the cocoa is fully incorporated, and no clumps remain.

Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

Mix in the cooled, melted chocolate.

Once fully mixed, add in the salt.

Beat on low until the ingredients are fully incorporated, and the desired consistency is reached.

If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/2 cup of powdered sugar.

Stir by hand with a rubber spatula to get the frosting SUPER smooth.

Use a Ateco 869 or large french frosting tip to pipe large swirls of chocolate cream cheese frosting on top of each cupcake.

If desired, top with a chocolate ganache drizzle and some chopped bits of chocolate.