• Pumpkin Caramels and Chocolate Pumpkin Cupcakes (CLOSED}

    filed under: Candy on October 3, 2011


    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.


    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.


    Chocolate Pumpkin Cupcakes (adapted from Country Living)


        • 1 1/2 c Flour
        • 1 1/2 c Granulated Sugar
        • 1/2 c Brown Sugar
        • 3/4 c Butter, softened
        • 2 tsp. Vanilla Extract
        • 1 c Canned Pumpkin
        • 1/2 c Vanilla Yogurt
        • 1/2 tsp. Salt
        • 1 tsp. Baking Soda
        • 2 tsp. Baking Powder
        • 2/3 c Cocoa
        • 4 large Eggs


        1. Preheat oven to 325.
        2. Prepare cupcake pan with your fun and festive liners.
        3. In mixer, beat butter and sugars until light and fluffy, about three minutes. Add in eggs, one at a time, until fully incorporated. In a medium bowl, sift the flour, cocoa, baking powder, baking soda, and salt together, set aside. Stir yogurt, pumpkin, and vanilla extract together in a small bowl. Reduce mixer speed to low and alternately beat in the flour and yogurt mixtures in thirds, starting and ending with flour.
        4. Bake for 18-25 minutes, depending on your oven. Remove once toothpick inserted into center comes out clean, or center springs back when touched.
        5. 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.)
        6. 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.


        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.

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        Gorgeous! I love those liners and the generous swirl of frosting!

        Obviously, I’m a huge proponent of copyright laws, but I find it frustrating when a cooking blog showcases a recipe and then can’t list it. Sadly disappointed. Maybe the miniscule chance that I’ll win the book will make up for it.

        That looks awesome, Amanda! We are huge caramel fans around here. I know, for me, it stems from some awesome caramels that my great grandma was famous for. YUM!!!

        These look so beautiful xx

        Love toget new recipes

        Where can I find the recipe for the Choc Pumpkin Carmel Candy? Thank You!

        Yeah another way to disguise pumpkin and no one is the wiser. Thanks

        HOW MANY cupcakes does this recipe yield? Not sure if I need to double it to get 24 of them…

        Don't Pass on Dessert!