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

Velvet Spice Cake

UPDATE: Tutorial HERE

I have been wanting to make this cake since last year, when I first saw Martha Stewart do her  cake.

However, I had to give it a little twist!

So I started with the recipe.  Since I knew that this cake would be covered in many layers of sweet glaze icing, I opted for a less sweet spice cake.

On its own, I would even venture to say that this cake has a slightly salty flavor mingled in with the cinnamon sweetness.

Good thing I am pouring many layers of sugar over top!

But I have got to mention the texture!  I just had to name it Velvet Spice after my fist bite.  Velvet it quite possibly the most perfect word ever when describing this cake.

Velvet Spice cake modified from AllRecipes.com.

Velvet Spice Cake

Ingredients

  • 1 cup white sugar
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon all spice
  • 3/4 cup shortening
  • 1 cup whole milk
  • 3 eggs

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare chosen pans.
  3. In a mixer, combine together flour, cornstarch, sugar, baking powder, soda, salt, all spice, and cinnamon. Add shortening and milk and mix on medium for about two minutes.
  4. Add in eggs, one at a time, mixing for a few seconds after each egg. Pour batter into prepared pans.
  5. Bake for 35-45 minutes, or until done.
  6. (My pumpkin pan is about six inches across and 3 inches deep.)
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I used my sugar cookie frosting recipe for the white glaze and ended up using an entire bag of powder sugar.

I also wanted to add some pumpkin seeds.

Not just any ole pumpkin seeds… but candied pumpkin seeds!

Candied seeds recipe modified from AllRecipes.com.

Candied Pumpkin Seeds

Ingredients

  • 1 cup raw pumpkin seeds, rinsed and dried
  • 6 tablespoons white sugar, divided
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon all spice
  • 2 tablespoons butter

Instructions

  1. Preheat the oven to 250 degrees.
  2. On a parchment lined baking sheet, spread pumpkin seeds in a single layer.
  3. Toast for 30-45 minutes stirring occasionally. Seeds should appear dry and slightly toasted.
  4. In a bowl, combine two tablespoons of sugar, salt, cinnamon, and all spice.
  5. In a large skillet, melt butter over medium high heat. Once butter is melted, add pumpkin seeds and remaining four tablespoons of sugar.
  6. Stir constantly until sugar dissolves. (anywhere from 1-4 minutes.)
  7. Remove from heat.
  8. Pour seeds into the bowl with the spiced sugar and stir until coated.
  9. Transfer seeds to parchment lined baking sheet and spread in a flat layer.
  10. *Note: If you like clumps of seeds, there is no need to spread in flat layer.
  11. Make sure seeds are cool before eating.
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As well as decorating the base of the Velvet Spice Cake, I also carved out a center portion of the cake and added some inside!

This cake is such a play on textures and flavors.  The crunchy candied pumpkin seeds are a unique and delightful compliment to the slightly savory Velvet Spice Cake.  Its one of those, “I didn’t know I wanted to eat this until I ate it now I want to eat it a lot” cakes.

Perfect for any fall celebration!

I Am Baker

A Halloween Cake You Can Bring To Church {Surprise Inside Cake!}

I wanted to make a fun Halloween cake this year… but I couldn’t figure out what to do.

I don’t like skulls. (except when they are protecting that gelatinous mush that is my brain)

I don’t like spiders.  Anywhere.  Ever.

I don’t like ghosts and goblins and witches and all things spooky.

What does that leave me with?

Well, pumpkins of course. (I told you I was obsessed!)

So I made this.

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Its a nice pumpkin.  Its orange.  Its rounded.  Its…well.  Its alright.

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But wait!  There might be a little treat inside…

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Can ya see it?

Here…I’ll get a better shot.

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This is my Candle Lit Jack-o-Lantern Cake.

It is as much fun to eat as to make!

I really like to bake!

Stop rhyming for goodness sake!

 

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This is my very first every surprise inside cake.  Who knew it would become something that defines my brand? :)  I love this particular surprise inside cake and hope you do too!  I have a full tutorial on it as well.