Didn’t think so. Whisk together the pumpkin, almond butter, coconut sugar, apple cider vinegar, and vanilla. Preheat oven to 350° and line two muffin tins with liners. Meanwhile make spiced cream cheese frosting. 0.00. Chocolate and pumpkin — is there any better combination? Hey there cupcake! Next, make the pumpkin spice batter: whisk together the flour, baking powder, baking soda, salt, and spices. I use the ‘best chocolate cupcake ‘recipe from my book, and my recipe for pumpkin chai cupcakes to swirl together to make these pretties. Whisk together the dry ingredients in a small bowl. Reply. Thanks for stopping by. They are moist and light and fluffy, and bake up extremely beautifully (which not all cupcake do, guys). Beat on high for 1-2 minutes until light and fluffy. So, we’re making chocolate pumpkin cupcakes today. 0.00. It’s incredible how well the spiced pumpkin batter goes with the dark chocolate. Repeat until all ingredients have been added and batter is well-mixed. I’m Melissa, but for as long as I can remember, my family has called me Lulu. Set aside. To make the cupcakes: Preheat oven to 350 F. Line a cupcake pan with liners or grease thoroughly if you won’t be using liners. Allow cupcakes to cool completely before frosting. My Moist & Fudgy Chocolate Cupcake recipe is easy to make and even easier to eat! Pour … In a small saucepan over medium heat, bring whipping cream just to a boil. Whisk together the oil, vanilla, brown sugar, buttermilk, and egg yolk. I really, really want to try the orange cream cheese frosting next time. Frost the cupcakes with the vanilla bean frosting, and serve. I use sugar-free chocolate cake mix, pumpkin puree, and little water, bake in a 9 X 13 cake pan at 350 degrees for 20 minutes. Have you noticed you can’t take a bit into a cupcake without smiling? They look perfectly fall…and I am needing some fall right now! However, other flavors have been available at times. Directions Preheat oven to 350°. In another bowl, whisk next seven ingredients; gradually beat into pumpkin mixture. In a separate large bowl, mix together the pumpkin, sugars, oil and eggs. Looking forward to meeting you too! These cupcakes are light, fluffy, rich, and fudgy at the same time. My mom has possibly the best job ever at church. I miss you I am going to try these out with the orange cream cheese frosting. 1½ sticks unsalted butter (12 Tablespoons). Add ⅓ of the flour mixture, and beat until combined. Full posts and tutorials may NOT be shared in their entirety without written permission. Sugar and grain free deliciousness. BB-K-Cupcake-4. Preheat oven to 350 degrees Fahrenheit. Pour batter into muffin … Fun, right?! Creme Filled Chocolate Cupcakes. She has scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers! For the October Birthday Brunch, I thought it would be fun to finally try that yummy chocolate-pumpkin cake recipe that graced the cover of Country Living magazine years ago, and that I mentioned in my October Favorites post earlier this month. These Pumpkin Chocolate Chip Cupcakes are full of pumpkin spice flavor, chocolate chips, and topped with homemade cream cheese frosting. Line 12 holes of a muffin tin with paper cupcake … In a large mixing bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, set aside. BB-Cupcake box. 0.00. This site uses Akismet to reduce spam. Too much? Set aside. Add ½ of the buttermilk mixture, and beat until combined. Slowly add the powdered sugar and heavy whipping cream until everything is mixed in. Preheat the oven to 350F degrees. These cupcakes stay moist and tender not only due to the pumpkin puree but thanks to the addition of sour cream in the batter. (Secretly I kind of wish I could just eat all your blog). Increase the speed to high and beat until fluffy, scraping down the side of the bowl, … In a medium bowl or large liquid measuring cup, combine buttermilk, pumpkin, and vanilla, and whisk until smooth. Spread or pipe the frosting on top of the cupcakes. Spread on cupcakes … My standard cupcake recipes make just 4, but when these two batters are combined, it makes a few more cupcakes. Moist & Fudgy Chocolate Cupcakes. If you love pumpkin-swirled desserts, try my Pumpkin Nutella Muffins and my Pumpkin Swirled Brownies. I didn't swirl the batter together for the cupcakes you see in the photos--the baking soda in the chocolate batter will make it rise up around the slightly denser pumpkin batter. Cupcakes are approximately so many years out-dated they’re cool again, yes? Swirly Cupcakes. These seriously look like perfection in a bite. I should mention this recipe make 6 cupcakes. How to make chocolate pumpkin cupcakes To make candied pumpkin, cut the pumpkin into 1-inch x 1-inch / 2.5 cm x 2.5 cm cubes. The chocolate batter gets the yolk; the pumpkin batter gets the white. And let me tell you, these chocolate pumpkin spice cupcakes are delicious! 1 box white chocolate pudding/pie mix powder (3.5oz or close to that) 1/3 cup powdered sugar; Pumpkin Spice (make it from ingredients below or use generous 1.5 teaspoons pre-made) 1/3 cup powdered sugar; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon ginger; 1/8 teaspoon cloves; Make them: Pre-heat oven to 350. I bought some canned pumpkin and need to make something with it, I was thinking cookies, but this looks amazing! Stick around a while and say hello. Instructions Preheat the oven to 350ºF. We can’t complain about two extra cupcakes now, can we? Increase speed to medium and beat for an additional 2 minutes. Chocolate Ganache: Place chocolate chips in a medium mixing bowl, set aside. To make the frosting: beat the butter until light and fluffy, about 1-2 minutes. Chocolate likes spice; this we’ve known for quite some time. NEW Carlo's Classic Cannolis. Layer the batters in the cupcake liners, swirling if you like. But if you’re ever left with extra egg whites or yolks, I have a handy guide for using up leftover eggs. Hostess CupCake is an American brand of snack cake produced and distributed by Hostess Brands and currently owned by private equity firms Apollo Global Management and Metropoulos & Co. Its most common form is a chocolate cupcake with chocolate icing and vanilla creme filling, with eight distinctive white squiggles across the top. When ready to fill the pan, mix the dry ingredients for the chocolate cupcakes into its wet ingredients. Keto diet friendly desserts! When ready to fill the pan, mix the dry ingredients for the chocolate cupcakes into its wet ingredients. Such a tasty fall treat! Decorating: You can serve them plain or dress them up by adding a pumpkin candy corn as a decoration.You can also dust the frosting with ground cinnamon. Whisk together the egg white, pumpkin, brown sugar, oil, and granulated sugar. Decoration and Topping Ideas. I still ate the results, of course, but you don’t want cupcakes that wildly spill over the tops of the muffin cup and stick to the pan, right? Make frosting: In a medium bowl, beat mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. And let me tell you, these chocolate pumpkin spice cupcakes are delicious! Pour hot cream over chocolate chips and whisk until smooth. In a large bowl or the bowl of a stand mixer, beat butter and sugars until light and fluffy. Lovely! Bake the cupcakes for 17-20 minutes, or until a toothpick inserted comes out with only moist crumbs. Pumpkin Spice Cupcakes. … 0.00. Let the cupcakes cool in the pan for 1 minute, and then move to a cooling rack to cool completely. Order your keto desserts online today! BB-Sig LT 4. Preheat the oven to 350°F. One final note: you’ll be using the whole egg in the recipe, though it will be divided between the two batters. If you are interested in reposting a recipe or project, please use one photo only with a link back to the original post. In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, baking soda, and salt. BB-Sp LT 4. Add 1/3 of the dry mixture to the pumpkin mixture and mix until combined. Strawberry Flavored Cupcakes (6 Pack) 0.00. Pumpkin is a vegetable, after all, so we’re required to eat it. Then stir the dry … Chineka @ Savor The Baking says. Gotta draw the line somewhere. I need a vehicle for fat dollops of vanilla bean buttercream, and have an open can of pumpkin in the fridge. … In my expert opinion, if you leave off the vanilla bean buttercream, you can absolutely call these chocolate pumpkin muffins and enjoy them for breakfast. In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder, and baking soda. Required fields are marked *. Your email address will not be published. Cupcakes - by Courtney. So, if your mind (and stomach) is a little over the pumpkin spice-everything food group this time of year, try pumpkin and chocolate! At low speed, beat in the powdered sugar. Do NOT copy and repost full recipes or tutorials. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners. Beat sugar, pumpkin, eggs and oil until well blended. Fill each cupcake liner about ¾ full. And don’t be intimidated by that pretty swirl; all it takes is a toothpick or a narrow paring knife to marble the pumpkin and chocolate … Add the heavy cream, starting with just 1 tablespoon of the cream, and add more if needed to make the perfect frosting consistency.