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

Chocolate Pumpkin Cake

UPDATED:  See this recipe made into Chocolate Pumpkin Cupcakes!

Are you seeing pumpkin everywhere like I am?  Every other pin on pinterest.  Every other blog post.  Every headline is something pumpkin related.

And I love it.  I say it every year, but I adore fall.  The weather, the changing colors, the smells, and most of all, the food!


And I love this cake.

I have been wanting to make my Chocolate Pumpkin Cupcakes into a cake for awhile, but wanted to try something different.  So this cake was inspired by a Ho-Ho.  Or a Ding-Dong.  Whatever its called, it is cake and a whipped cream filling.

And this cake, well… all that beautiful whipped deliciousness up there… is Pumpkin Whipped Cream.

Pumpkin Whipped Cream

Ingredients

  • 1 cup pumpkin puree
  • 1-2 cups powder sugar
  • 2 tsp cinnamon
  • 1/4tsp all-spice
  • 1 1/2 cups heavy cream

Instructions

  1. Add heavy cream to a stand mixer and whip on med to medium high speed until soft peaks. (usually about 2 minutes)
  2. While the cream is mixing, place pumpkin puree, cinnamon, and all-spice in a bowl. Stir until combined.
  3. Once cream is at soft peak stage, add powder sugar in a 1/2 cup at a time. After one cup, turn off mixer. Gently fold in pumpkin puree mixture to cream. If the consistency is not firm enough, add more powder sugar, about a 1/4 cup at a time until you reach desired consistency.
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*If you want a Vegan version, Marla from Family Fresh Cooking made this one!

Want to know what it tastes like?  Light, airy, delectable pumpkin pie.  Its pretty much the awesomest thing I have ever made.  I know I say that all the time but this time I mean it.

Have you noticed I am sorta obsessed with the square/rectangular cakes lately?  I got 4 square cake pans for $4 and I sure have made use of them lately!

Ok, so wanna know how this cake came together?

I started by make my Chocolate Pumpkin Cake in 2 square cake pans.  As soon as those bad boys were in the oven I started making my favorite Ganache recipe.

After the cakes were out of the oven and cooled, I placed one on my cake stand and one on a baking sheet.  I poured just enough ganache over each of them to cover the top of the cake, hardly letting any spill over. (You can have it spill over as much as you want!)

I then let them sit overnight.  (They were ready to assemble in about an hour.  You just want the ganache to be tacky, not runny, somewhat firm.  If it gets hard even better.  But it was late and I was sleeeeeeeepy.)

The next day I made the Pumpkin Whipped Cream.  Place it in the fridge for about 15 minutes before assembling cake.

Now, I was pretty nervous that my light and airy whipped cream was not going to stand the weight of a cake on top of it.  So I took a plastic straw and cut it into 4 pieces.  I inserted those pieces near the four corners of the cake and then covered it in a thick layer of the whipped cream.

Trying to keep your fingers out of the ganache (not that I speak from experience or anything) carefully place the other square cake on top of the cake covered in whipped cream.  It should be pretty sturdy.

I put the remainder of my Pumpkin Whipped Cream is a plastic disposable pastry bag with a 1M tip.  Just pipe out little clouds of pumpkin heaven and cover in India Tree Chocolate Sprinkles.

I really cant say enough good things about this cake.  Its one of the best tasting cakes I have ever made.  The taste, the textures, the cake to whipped cream ratio… it just all works together perfectly.

I want you to make this cake.  But even if you cant make the cake, make the Pumpkin Whipped Cream.  Put in on a piece of pie or eat it straight from the bowl, either way you are going to be transported to your happy place.