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Published on November 12th, 2014 | by Kristen Swain

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Chocolate Pumpkin Cupcakes

I couldn’t get the full name of these cupcakes on the title, or on the photo.

It was too long, and very detailed.

How does Chocolate Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting and Dark Chocolate Glaze sound?

Heavenly!

A real mouthful in name and flavor.

I am not a gourmet person, but the idea for these came to me as I was strolling Pinterest and saw this gorgeous chocolate cake.

It was all about the colors, the dark chocolate cake with orange frosting.

I wanted more natural colors and flavors.

Something to bring along with you at a holiday gathering.

First, we’ll start off with the cupcakes.

So easy!

Chocolate Pumpkin Cupcakes - CreativeMeInspiredYou.com

You will need a favorite brand of chocolate cake mix.

Then you add 1 3/4 cups of pumpkin (not pie filling) and 3 eggs.

Mix well, and add to cupcake liners or spray cupcake pans well with release spray.

Bake at 350 degrees for about 15-18 minutes.

Chocolate Pumpkin Cupcakes - CreativeMeInspiredYou.com

Cupcakes are done when puffed up beautifully and toothpick comes out clean.

Chocolate Pumpkin Cupcakes - CreativeMeInspiredYou.com

Oh my, I could eat them just like this. They are the most moist cupcakes I have ever had in my life.

The pumpkin flavor is very light, and not overpowering at ALL.

You could “forget”‘ to mention it if people say they dislike the flavor.

Next, make the icing.

Chocolate Pumpkin Cupcakes - CreativeMeInspiredYou.com

My cream cheese icing started with an 8-ounce block of cream cheese at room temperature. Add one stick of room-temperature butter, then blend well in your mixer.

Add in 1 tablespoon vanilla, then about 4 cups of confectioners sugar. Add one cup at a time until blended well.

Chocolate Pumpkin Cupcakes - CreativeMeInspiredYou.com

I used a pastry bag and piped the icing on top of the cupcakes. You can go fancier with a different tip, or dollop it on with a knife.

Next, make the chocolate ganache.

This step is totally optional, but if you are looking for deep, rich, chocolate flavor to add the ultimate indulgence to your dessert, I suggest it.

I pretty much only use Ghirardelli chocolate chips if I can find them.

60% Cacao means they are richer and less sweet than semi-sweet chips.

This is pure chocolate indulgence with really deep flavors (and better for you than milk chocolate). It’s totally fine to use whatever chips you have. These are just my preference.

You need one cup of chips and 3/4 cup of half and half cream. You can use heavy cream, but I light to lighten it up a smidgen.

Heat the cream in the microwave for about 1 minute to 1-1/2 minutes. Heat until hot but not boiling.

Pour the cream over the chocolate, and let it sit for about a minute.

Chocolate Pumpkin Cupcakes - CreativeMeInspiredYou.com

Use a whisk and begin stirring. It will look like chocolate milk at first, then it will begin to get creamy and thick.

Chocolate Pumpkin Cupcakes - CreativeMeInspiredYou.com

This is what it looks like when mixed together. This is delicious on ice cream! Use up the leftovers for a yummy treat.

Chocolate Pumpkin Cupcakes - CreativeMeInspiredYou.com

Now you are ready to get back to your cupcakes.

Chocolate Pumpkin Cupcakes - CreativeMeInspiredYou.com

I kind of dolloped it on the cupcakes. You can drizzle or swirl or dollop.

Chocolate Pumpkin Cupcakes - CreativeMeInspiredYou.com

 

Let them set up for a little while before packaging or transporting.

Chocolate Pumpkin Cupcakes - CreativeMeInspiredYou.com

A cool house is best, as the icing and chocolate will harden a bit and make it easier to pick up and handle them.

Or, you could take them over to your in-laws house, and finish them at the table adding a drizzle to the cupcakes when passing them out. NICE!

After I made these, I sent them in to Hubby’s work. The men were raving over the flavors! These were a big hit!

Enjoy!

kris

 

 



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