I Am Baker

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!

I Am Baker

Pumpkin Caramels and Chocolate Pumpkin Cupcakes

pumpkin caramels

I made those.

Having never have made caramels before, the process seemed daunting.

But I got this new book, Sweet Confections by Nina Wanat and knew I wanted to try.  Her directions are easy to follow and the photography was done by the amazing Todd and Diane of White on Rice.

The pictures are enough to make you drop everything and run to the store for supplies.

Pumpkin chocolate cupcake with pumpkin caramel

But since I didn’t want to put Nina’s beautifully perfect recipe here (that’s what the book is for), but still wanted you to be able to sample some if this wonderful pumpkin and chocolate deliciousness, I made cupcakes.

Pumpkin Chocolate cupcakes.

With cinnamon buttercream.

And a caramel on top.

These tasted amazing.  Ah-mazing.

I remembered I had some of these fun *free-standing muffin molds and I literally danced over to my supply closet to retrieve them.  (I also used *these fun little cupcake liners.)

Um, I like baking.  And cupcake liners.  And dancing in my kitchen.  And eating pumpkin caramels.

IMG_9933-1.pumpkincaramelchocolatecupcake

Pumpkin Caramels and Chocolate Pumpkin Cupcakes

Ingredients

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/2 cup buttermilk
  • 1 cup canned pumpkin
  • 1 tablespoon vanilla
  • 3/4 cups softened butter
  • 4 Eggs
  • 1 1/2 cups flour
  • 2/3 cups cocoa
  • 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 16-20 minutes. Cupcakes are done when an inserted toothpick comes out clean.
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This recipe for Cinnamon Buttercream is divine, I simply excluded the brown sugar. (Because I wanted it to be whiter, not for taste purposes.  I am a vain baker like that.)

I used a *2D tip to pipe out big clouds of cinnamon frosting.  Then I simply went back and added a caramel square to each cupcake.

Pumpkincupcakes

Now for the fun part… I would like to give YOU a copy of Sweet Confections!

Simply leave a comment.

Good luck!

CONTEST CLOSED!  The winning comment was #115, Roberta.  I will be sending you an email Roberta!

Thanks all who participated!

Open to USA and Canada residents only.  Sorry all you fabulous international bakers!  No comments accepted from Facebook.  

*Amazon Affiliate link.