Chocolate Pumpkin Cupcakes with Pumpkin Whipped Cream

I shared a Chocolate Pumpkin Cake last year and have gotten such a wonderful response!  You all are so sweet.  One of the most common questions I get is, “Can I make this into cupcakes?”

Yes.  Yes you can.

Chocolate Pumpkin Cupcakes with Pumpkin Whipped Cream #cupcakes

To modify the original recipe into cupcakes I did this:

Prepare muffin pan with cupcake liners.  Bake for 18-22 minutes or until inserted toothpick comes out clean.

Prepare ganache and dip top of cupcake into ganache then set aside to allow it to set.  (You can also chill cupcake at this point.)

Prepare pumpkin whipped cream and place into a pastry bag with an open star tip.  (I like 1M or 2D)  Pipe out a cloud of pumpkin awesomeness and cover in sprinkles.

Chocolate Pumpkin Cupcakes with Pumpkin Whipped Cream #cupcakes

For the cupcakes pictures above I actually used a freestanding cupcake liner.  I think I got them on Amazon, but you simply place them directly on a cookie sheet and fill with batter. My entire pumpkin chocolate cake recipe make 9 cupcakes, since they use a bit more batter.  I also baked these for about 30 minutes in my convection oven.

Chocolate Pumpkin Cupcakes

Ingredients

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/2 cup buttermilk
  • 1 cup canned pumpkin
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  • 1 tablespoon vanilla
  • 3/4 cups softened butter
  • 4 Eggs
  • 1 1/2 cups flour
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  • 2/3 cups cocoa
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  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1/2 teaspoons salt

Instructions

  1. Heat oven to 350
  2. In a small bowl combine buttermilk and pumpkin. Just mix together until incorporated.
  3. In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
  4. In a mixer, beat the butter, sugars, and vanilla together until light and fluffy. Add in eggs, one at a time, until fully incorporated.
  5. Alternating, add the flour mixture and buttermilk mixture to the sugar mixture. Beginning and ending with the flour mixture.
  6. Mix for 1 minute on low until fully combined. Using an ice cream scoop or 1/4 cup measuring cup, place batter in prepared cupcake pan.
  7. Bake for 18-22 minutes. Cupcakes are done when an inserted toothpick comes out clean.
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Tips for Success:

After cupcakes have cooled to room temperature, dip them in the ganache.  If you need to make these ahead of time or set aside for any reason, the ganache will lock in moisture and will prevent them from drying out.

Since the pumpkin whipped cream is from scratch you will want to pipe these cupcakes immediately before serving.  I had left a couple cupcakes sitting on the counter overnight and noticed the whipped cream was “melting” a bit.  You may have better success if refrigerated.

Chocolate Pumpkin Cupcakes with Pumpkin Whipped Cream #cupcakes

Have a wonderful Thanksgiving!

Comments

  1. sami says

    i made your chocolate pumpkin cake with pumpkin whipped cream into cupcakes for my office halloween party last year. i meant to thank you because i won first prize in the baking contest, but i think i forgot! ^O^ so thank you thank you~~~!!!

    http://instagram.com/p/hJYxquvx0m/#
    (i tried to decorate them as jack o’lanterns by using an ice cream scoop to plop on the whipped cream, and used candy melts to draw the eyes and mouths on waxed paper and letting them harden before using. the stem is just a mini reese’s peanut butter cup.)

    thank you again for your blog. it always makes me smile~ :)

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