Such a tasty fall treat! I did a layer of chocolate on the bottom, followed by pumpkin, chocolate, and finally pumpkin. And don’t be intimidated by that pretty swirl; all it takes is a toothpick or a narrow paring knife to marble the pumpkin and chocolate … I’m Melissa, but for as long as I can remember, my family has called me Lulu. They are moist and light and fluffy, and bake up extremely beautifully (which not all cupcake do, guys). Set aside. Allow cupcakes to cool completely before frosting. Layer the batters in the cupcake liners, swirling if you like. With mini chocolate chips added to the batter and a super creamy and delicious chocolate frosting, these Pumpkin Chocolate Chip Cupcakes with Chocolate Frosting will satisfy your craving for chocolate as well as pumpkin. Thanks for stopping by. Stick around a while and say hello. Chocolate Pumpkin Cupcakes with Vanilla Bean Buttercream. Sugar and grain free deliciousness. 0.00. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners. Repeat until all ingredients have been added and batter is well-mixed. BB Fav Box. My mom has possibly the best job ever at church. This site uses Akismet to reduce spam. I use sugar-free chocolate cake mix, pumpkin puree, and little water, bake in a 9 X 13 cake pan at 350 degrees for 20 minutes. Frost the cupcakes with the vanilla bean frosting, and serve. I think it’ll put them over the top! These chocolate and pumpkin cupcakes are a great recipe Melanie, thanks for sharing it! 1½ sticks unsalted butter (12 Tablespoons). Full posts and tutorials may NOT be shared in their entirety without written permission. How to make chocolate pumpkin cupcakes To make candied pumpkin, cut the pumpkin into 1-inch x 1-inch / 2.5 cm x 2.5 cm cubes. I use the ‘best chocolate cupcake ‘recipe from my book, and my recipe for pumpkin chai cupcakes to swirl together to make these pretties. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Chineka @ Savor The Baking says. Add eggs and beat until incorporated. Looking forward to meeting you too! Place pumpkin cubes, sugar, and water in a saucepan and … Have you noticed you can’t take a bit into a cupcake without smiling? I should mention this recipe make 6 cupcakes. Chill until firm, 1 hour. Add ⅓ of the flour mixture, and beat until combined. Hey there cupcake! Please leave a comment on the blog or share a photo on Instagram. While my swirl technique leaves a lot to be desired, the flavor of these cupcakes do not. After attempting that on my first trial, I can tell you that it won’t work. Chocolate likes spice; this we’ve known for quite some time. Add the heavy cream, starting with just 1 tablespoon of the cream, and add more if needed to make the perfect frosting consistency. Keto cookies, keto pies, keto cheesecakes, keto pumpkin pie, keto cakes - yellow, almond, lemon, orange, coconut, red velvet, chocolate, espresso, hazelnut, and more. I think you would love it. Divide batter evenly among prepared pans. Bake the cupcakes for 17-20 minutes, or until a toothpick inserted comes out with only moist crumbs. Preheat the oven to 180C / 350F / 160C fan forced. Top them with a candy corn pumpkin … In a medium sized bowl combine your dry ingredients, almond … Whisk together the pumpkin, almond butter, coconut sugar, apple cider vinegar, and vanilla. Swirly Cupcakes. Bake 18-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Spread on cupcakes … Add the flours, baking soda, pumpkin pie spice, and salt. I am going to make them…I simply must! Required fields are marked *. She has scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers! Pumpkin is a vegetable, after all, so we’re required to eat it. Your email address will not be published. So, if your mind (and stomach) is a little over the pumpkin spice-everything food group this time of year, try pumpkin and chocolate! 2017 Food Trends That You Can Make at Home. Beat the butter, salt, and vanilla until creamy. Unless otherwise stated, all content, including photos, is created by and belongs to Lulu the Baker. I didn't swirl the batter together for the cupcakes you see in the photos--the baking soda in the chocolate batter will make it rise up around the slightly denser pumpkin batter. Beat on high for 1-2 minutes until light and fluffy. But if you’re ever left with extra egg whites or yolks, I have a handy guide for using up leftover eggs. Slowly add the powdered sugar and heavy whipping cream until everything is mixed in. However, other flavors have been available at times. Lovely! Thanks! Whisk together the dry ingredients in a small bowl. This kitchen is nothing if not a democracy. Instructions Preheat oven to 350degrees. SUBSCRIBE TO GET LULU DELIVERED TO YOUR INBOX! BB-Cupcake box. And let me tell you, these chocolate pumpkin spice cupcakes are delicious! NEW graces gourmet cupcakes. https://www.inspiredtaste.net/18010/pumpkin-cupcakes-recipe In another bowl, whisk next seven ingredients; gradually beat into pumpkin mixture. These cupcakes were a huge hit; even my Nana was raving about them! Fold in the pumpkin puree and chocolate chips until well combined. Do NOT copy and repost full recipes or tutorials. And I’m the lucky one who gets to make the cupcakes each time! Whisk all the dry ingredients together in a small bowl. Line 12 holes of a muffin tin with paper cupcake … Reply. These cupcakes stay moist and tender not only due to the pumpkin puree but thanks to the addition of sour cream in the batter. We can’t complain about two extra cupcakes now, can we? Gotta draw the line somewhere. Keto diet friendly desserts! These cupcakes are light, fluffy, rich, and fudgy at the same time. To make the cupcakes: Preheat oven to 350 F. Line a cupcake pan with liners or grease thoroughly if you won’t be using liners. In my expert opinion, if you leave off the vanilla bean buttercream, you can absolutely call these chocolate pumpkin muffins and enjoy them for breakfast. ... Pumpkin Spice Cupcakes are the perfect fall treat, flavored with pumpkin puree, pumpkin pie spice, and swirled with cream cheese frosting. In a large mixing bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, set aside. Fill each cupcake liner about ¾ full. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until … BB-K-Cupcake-4. At low speed, beat in the powdered sugar. Chocolate Cupcakes with Blackberry Buttercream, 4 teaspoons neutral-flavored oil (like grapeseed or canola). Fill the center of each cupcake with the pumpkin cream. In a stand mixer fitted with a paddle, beat the butter until creamy. Decorating: You can serve them plain or dress them up by adding a pumpkin candy corn as a decoration.You can also dust the frosting with ground cinnamon. I need a vehicle for fat dollops of vanilla bean buttercream, and have an open can of pumpkin in the fridge. Increase the speed to high and beat until fluffy, scraping down the side of the bowl, … Then stir the dry … My Moist & Fudgy Chocolate Cupcake recipe is easy to make and even easier to eat! I still ate the results, of course, but you don’t want cupcakes that wildly spill over the tops of the muffin cup and stick to the pan, right? When ready to fill the pan, mix the dry ingredients for the chocolate cupcakes into its wet ingredients. Add ½ of the buttermilk mixture, and beat until combined. October 22, 2014 at 2:05 am. Whisk together the egg white, pumpkin, brown sugar, oil, and granulated sugar. Country Living suggests this orange cream cheese frosting, which I think would be amazing–but I was out-voted folks! Your email address will not be published. We just eat them. These are gorgeous – my mouth is literally watering just looking at the photos. These Pumpkin Chocolate Chip Cupcakes are full of pumpkin spice flavor, chocolate chips, and topped with homemade cream cheese frosting. 0.00. Set aside. Make frosting: In a medium bowl, beat mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Hostess CupCake is an American brand of snack cake produced and distributed by Hostess Brands and currently owned by private equity firms Apollo Global Management and Metropoulos & Co. Its most common form is a chocolate cupcake with chocolate icing and vanilla creme filling, with eight distinctive white squiggles across the top. They are chocolately and spicey, with a little mellowness from the pumpkin and a little tanginess from the buttermilk. Chocolate and pumpkin — is there any better combination? BogoWinter Spice Cake. Then, mix the dry ingredients for the pumpkin cupcakes into its wet ingredients. You have two separate batters. Line 24 muffin tins with cupcake papers and set aside. BB-Sig LT 4. Didn’t think so. … It’s not our fault if it tastes best with brown sugar and vanilla bean buttercream. So excited to meet you at alt! 0.00. In a separate large mixing bowl, using an electric mixer, combine vegetable oil, applesauce, … Add 1/3 of the dry mixture to the pumpkin mixture and mix until combined. Learn how your comment data is processed. Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? Preheat the oven to 350, and line 6 cups in a muffin pan with liners. Cupcakes. Next, make the pumpkin spice batter: whisk together the flour, baking powder, baking soda, salt, and spices. Christina Lane is the author of 3 cookbooks all about cooking and baking for two. Cupcakes are approximately so many years out-dated they’re cool again, yes? Valentine's Day is her favorite holiday. ... Buttercreme Iced Cupcakes. She gets to throw a brunch once a month for all of the ladies at church who have a birthday that month. Cupcakes - by Courtney. How to make pumpkin spice cupcakes. In a large bowl or the bowl of a stand mixer, beat butter and sugars until light and fluffy. Except when my kids want mac & cheese 5 times a week. Whisk together the egg white, pumpkin, brown sugar, oil, and granulated sugar. Let the cupcakes cool in the pan for 1 minute, and then move to a cooling rack to cool completely. 0.00. Whisk together the oil, vanilla, brown sugar, buttermilk, and egg yolk. Meanwhile make spiced cream cheese frosting. In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder, and baking soda. Cool in pan, cut in squares and top each serving with a dollop of … If you are interested in reposting a recipe or project, please use one photo only with a link back to the original post. When ready to fill the pan, mix the dry ingredients for the chocolate cupcakes into its wet ingredients. If you love pumpkin-swirled desserts, try my Pumpkin Nutella Muffins and my Pumpkin Swirled Brownies. In a small saucepan over medium heat, bring whipping cream just to a boil. Pumpkin spice and chocolate … My standard cupcake recipes make just 4, but when these two batters are combined, it makes a few more cupcakes. 1 box white chocolate pudding/pie mix powder (3.5oz or close to that) 1/3 cup powdered sugar; Pumpkin Spice (make it from ingredients below or use generous 1.5 teaspoons pre-made) 1/3 cup powdered sugar; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon ginger; 1/8 teaspoon cloves; Make them: Pre-heat oven to 350. Slowly add the powdered sugar, vanilla bean, vanilla extract, and salt while continuously beating. Frosting: You can frost the cupcakes by spreading the frosting with a spatula.Or, use a 1M tip and pipe it to create a beautifully frosted treat. Preheat the oven to 350F degrees. Blend cake mix, pumpkin puree, eggs, water and oil in a large bowl at low speed until moistened. The pumpkin keeps the cupcakes super moist. BB-Sp LT 4. Spoon 1 teaspoon ganache over each cooled cupcake and spread near edges, allow to cool. Line a 12-muffin pan with cupcake liners. The chocolate batter gets the yolk; the pumpkin batter gets the white. There’s just nothing more satisfying in the whole world than a Tastykake cupcake. Pumpkin Spice Cupcakes. Pastries: Milk Chocolate-Dipped Strawberries (1lb) Dark Chocolate-Dipped Strawberries (1lb) White Chocolate-Dipped Strawberries (1lb) BB-Cannoli 5 pack. I really, really want to try the orange cream cheese frosting next time. Such a tasty fall treat! Fun, right?! It’s incredible how well the spiced pumpkin batter goes with the dark chocolate. In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, baking soda, and salt. These easy cupcakes are made with a pumpkin spice cupcake that's full of chocolate chips and topped with a homemade cream cheese frosting! Order your keto desserts online today! In a separate large bowl, mix together the pumpkin, sugars, oil and eggs. … For the October Birthday Brunch, I thought it would be fun to finally try that yummy chocolate-pumpkin cake recipe that graced the cover of Country Living magazine years ago, and that I mentioned in my October Favorites post earlier this month. Preheat oven to 350 degrees Fahrenheit. Strawberry Flavored Cupcakes (6 Pack) 0.00. Set aside. One final note: you’ll be using the whole egg in the recipe, though it will be divided between the two batters. In a second small bowl or spouted measuring cup, … Decoration and Topping Ideas. I bought some canned pumpkin and need to make something with it, I was thinking cookies, but this looks amazing! Pour hot cream over chocolate chips and whisk until smooth. Beat in powdered sugar. Instructions Preheat the oven to 350ºF. Spread or pipe the frosting on top of the cupcakes. Set aside. They look perfectly fall…and I am needing some fall right now! In a medium bowl or large liquid measuring cup, combine buttermilk, pumpkin, and vanilla, and whisk until smooth. Moist & Fudgy Chocolate Cupcakes. Directions Preheat oven to 350°. … In a large bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. Chocolate Ganache: Place chocolate chips in a medium mixing bowl, set aside. Preheat the oven to 350°F. Peanut Butter Flavored Cupcakes. (Secretly I kind of wish I could just eat all your blog). First, make the chocolate batter: whisk together the flour, cocoa powder, baking soda and espresso powder. They are moist and light and fluffy, and bake up extremely beautifully (which not all cupcake do, guys). So, we’re making chocolate pumpkin cupcakes today. We frosted ours with this cream cheese frosting, and it was a delicious combination. Hi Joy! Pour … To make the frosting: beat the butter until light and fluffy, about 1-2 minutes. These seriously look like perfection in a bite. Pour batter into muffin … And let me tell you, these chocolate pumpkin spice cupcakes are delicious! Creme Filled Chocolate Cupcakes. Hi Melissa! NEW Carlo's Classic Cannolis. 0.00. They are chocolately and spicey, with a little mellowness from the pumpkin and a little tanginess from the buttermilk. Pumpkin Spice Cake Slice. Bake cupcakes for 21-23 minutes, or until a toothpick inserted in the middle comes out … Set aside. I change the amount of leavening agents ever-so-slightly, so don’t swirl the original recipes together and expect bakery-style cupcakes. Melt the butter and chocolate together in the microwave. Preheat oven to 350° and line two muffin tins with liners. Beat sugar, pumpkin, eggs and oil until well blended. I miss you I am going to try these out with the orange cream cheese frosting. Too much? Chocolate Cupcakes. Increase speed to medium and beat for an additional 2 minutes. MIX.