Chocolate Pumpkin Spice Cupcakes

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I love just about anything that is chocolate flavored (obviously, right?). A few years back I created a yummy fall cupcake, which incorporated a pumpkin and chocolate batter swirled together (check out that... READ MORE

Coconut Flour Mini Chocolate Chip Muffins

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 It is finally football season! I am doing a little photo editing while I am watching the Beavers play football! GOOOOOO BEAVERS!!!!! Anyways, back to baking…  In honor of my “G-Free” friend Alice... READ MORE

Strawberry Jam Cheesecake Bites

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In honor of it being a very hot summer here in Oregon- and it being the beginning of canning season, I came up with this delicious and cool treat- using your very own... READ MORE

Chocolate Pumpkin Spice Cupcakes

Chocolate Pumpkin Spice Cupcakes Chocolate Pumpkin Spice CupcakesI love just about anything that is chocolate flavored (obviously, right?). A few years back I created a yummy fall cupcake, which incorporated a pumpkin and chocolate batter swirled together (check out that link HERE). With that delicious cake in mind and with the help of my wonderful creative Chief Executive Officer Stephen- we decided to combine the two wonderful flavors into one cupcake….and Ta-Da….Chocolate Pumpkin Spice Cupcakes!
Chocolate Pumpkin Spice Cupcakes Not only is it a top priority for my cupcakes to taste good (that’s a no brainer), but I also want them to look good. The pumpkin decoration idea came from an adorable book called Hello Cupcake, which show how to create lots of fun holiday themed cupcakes. The pumpkin decorations require orange sugar, a few different colors of frosting or gel, and pretzels for stems. However, you can be creative and use candy or other foods for decoration as you see fit.  Chocolate Pumpkin Spice Cupcakes

I was unable to find orange sugar at the store and little did I know, making colored sugar is as easy as adding food coloring drops and stirring until blended. These pumpkin decorated cupcakes can be suitable for a harvest party, Halloween, Thanksgiving or any other fall event. If you are looking for another option not involving orange sugar/frosting, I would recommend using cream cheese frosting! It would compliment the slightly spicy chocolate cake from this recipe! Check out the recipe below, enjoy and let me know what you think!! 

Chocolate Pumpkin Spice Cupcakes Chocolate Pumpkin Spice Cupcakes Chocolate Pumpkin Spice Cupcakes Chocolate Pumpkin Spice Cupcakes Chocolate Pumpkin Spice Cupcakes Chocolate Pumpkin Spice Cupcakes Chocolate Pumpkin Spice Cupcakes Chocolate Pumpkin Spice Cupcakes Chocolate Pumpkin Spice Cupcakes Chocolate Pumpkin Spice Cupcakes Chocolate Pumpkin Spice Cupcakes Chocolate Pumpkin Spice Cupcakes Chocolate Pumpkin Spice Cupcakes Chocolate Pumpkin Spice Cupcakes

Chocolate Pumpkin Spice Cupcakes
A fun and festive Chocolate Pumpkin Spice Cupcake decorated perfectly for fall. Recipe yields 12 regular sized cupcakes and 24 mini cupcakes (or 24 regular sized cupcakes).
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Cook Time
20 min
Total Time
3 hr
Cook Time
20 min
Total Time
3 hr
Cake Ingredients
  1. 1 & 2/3 cups granulated sugar
  2. 4 eggs
  3. 1 cup vegetable oil
  4. 1 -15 oz can of pumpkin
  5. 1 teaspoon vanilla extract
  6. 1 & 1/2 cups sifted cake flour
  7. 1/2 cup Dutch-processed cocoa (sifted)
  8. 2 teaspoons baking powder
  9. 1 teaspoon baking soda
  10. 1 teaspoon salt
  11. 1 teaspoon ground cinnamon
  12. 1 & 1/2 teaspoons pumpkin pie spice
Frosting/Decorating Ingredients
  1. 1 & 1/2 cups unsalted butter (room temperature)
  2. 4-5 cups powdered sugar (sifted)
  3. 2 teaspoons vanilla extract
  4. 2 teaspoons almond milk (or any other milk)
  5. Orange food coloring (gel works best)
  6. Green Food coloring (gel works best)
  7. Sparkly Orange Frosting Gel
  8. Long pretzel sticks (medium sized)
  9. Orange Sugar for decoration*
Cake Directions
  1. 1. Preheat oven to 350°F. Place cupcake liners in cupcake pan.
  2. 2. In a large bowl beat sugar, eggs, oil, pumpkin and vanilla extract until light and fluffy.
  3. 3. In a medium bowl sift together: flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice; mix well using a whisk.
  4. 4. Add the dry ingredients to the pumpkin mixture bowl and beat until smooth for 30- 60 seconds. Do not over beat or the cake may not rise as well.
  5. 5. Fill each cupcake slot approximately 2/3 full.
  6. 6. Place cupcake trays in the middle rack of the oven and bake regular-sized cupcakes for 18-22 minutes or mini cupcakes for 10-12 minutes until cupcake centers spring back when touched lightly with index finger or a tooth pick inserted in the middle comes out clean.
  7. 7. Remove trays from the oven and let sit for 5 minutes then place cupcakes onto cooling racks until room temperature. Do not frost until cakes are completely cool or the frosting will melt off.
Pumpkin Shaped Frosting Directions
  1. 1. In a large clean bowl beat butter for 2 minutes until creamy.
  2. 2. Add sifted powdered sugar 1 cup at a time, beat well until creamy. Sample the frosting until it has reached the sweetness you desire.
  3. 3. Add vanilla extract and milk, beat well until creamy.
  4. 4. In a small bowl, add approximately 1 cup of frosting and add a few drops or small amount of green gel food coloring to create the vine. Place frosting in a small baggie and snip a small corner off the end to create your own disposable piping bag, set aside.
  5. 5. Add a few drops or small amount of gel orange food coloring to the large bowl of frosting and mix well. Repeat until the shade of orange resembles a pumpkin.
  6. 6. When cupcakes are cool, spread orange frosting on each cupcake evenly, attempting to round the top if necessary. Then place cupcake top into sugar and press lightly so sugar sticks evenly. (See pictures)
  7. 7. Using a clean toothpick, draw 5-6 lines beginning in the middle of the cupcake to the end to replicate the ridges on a pumpkin; repeat on all cupcakes.
  8. 8. Using the orange sparkly gel, carefully fill in the lines you created on each cupcake.
  9. 9. Pipe a curly vine or two on each cupcake starting from the center to the edge; repeat on all cupcakes.
  10. 10. Break a small piece off the end of the pretzel and place at a slight angle in the center of the cupcake; repeat.
  11. 11. Enjoy!!
Notes
  1. *To make orange sugar: place 1 cup of sugar in a small bowl and add 2 drops of red and 2 drops of yellow food coloring. Mix with a fork until all color is mixed in and sugar is orange!
More Chocolate http://morechocolate.net/
Chocolate Pumpkin Spice Cupcakes Chocolate Pumpkin Spice CupcakesChocolate Pumpkin Spice Cupcakes Chocolate Pumpkin Spice CupcakesBaked by Michelle for EverydayEnchanting.com and MoreChocolate.net.
This post originally appeared on EverydayEnchanting.com.

Coconut Flour Mini Chocolate Chip Muffins

posted in: Gluten Free, Muffins | 0

Coconut Flour Chocolate Chip Muffins CoconutFlourChocolateChipMuffins15 It is finally football season! I am doing a little photo editing while I am watching the Beavers play football! GOOOOOO BEAVERS!!!!! Anyways, back to baking…
CoconutFlourChocolateChipMuffins28 In honor of my “G-Free” friend Alice visiting Oregon and for all those other gluten-free eaters out there, this recipe is dedicated to you! These coconut flour muffins are dense, moist and delicious- exactly what you want in a chocolate chip muffin! Although this recipe contains lots coconut ingredients, the coconut flavor is not overpowering so even a picky eater will enjoy these muffins. CoconutFlourChocolateChipMuffins29Baking with coconut flour can be tricky because it soaks up so much moisture. Coconut flour recipes require liquid sweetener, lots of eggs and a little love. They bake for approximately the same time but be aware- they are a bit softer than wheat muffins. This is a deliciously sweet muffin that could almost be considered a cupcake, I bet if you topped it with frosting no one would question it! Check out the recipe below, enjoy and let me know what you think! CoconutFlourChocolateChipMuffins4 CoconutFlourChocolateChipMuffins6 CoconutFlourChocolateChipMuffins10 CoconutFlourChocolateChipMuffins12 CoconutFlourChocolateChipMuffins13

Coconut Flour Chocolate Chip Muffins
Delicious and moist Coconut Flour Chocolate Chip Muffins! Gluten-Free and Paleo! Recipe yields 50 mini muffins or 24 regular-sized muffins!
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Prep Time
15 min
Cook Time
18 min
Prep Time
15 min
Cook Time
18 min
Ingredients
  1. 1 cup coconut flour
  2. 2 teaspoons baking soda
  3. 1/2 teaspoon salt
  4. 4 tablespoons cocoa powder
  5. 1/2 cup honey
  6. 8 large eggs
  7. 2 teaspoons vanilla extract
  8. 1/2 cup melted coconut oil
  9. 1 & 1/3 cup almond or coconut milk
  10. 4 tablespoons granulated sugar
  11. 1 teaspoon apple cider vinegar
  12. 1/2- 3/4 cup semi-sweet chocolate chips
  13. 1/4 cup shredded coconut (sweetened or unsweetened)
Instructions
  1. 1. Preheat oven to 350° F. Insert muffin papers into muffin baking pan or light spray pan with oil.
  2. 2. In a medium bowl, combine coconut flour, baking soda, salt and cocoa powder. Mix well and set aside.
  3. 3. In a large bowl add eggs and whisk together for approximately 30-60 seconds. Then add vanilla extract and mix well. Add milk, granulated sugar and vinegar; whisk together until well combined.
  4. 4. Add the dry ingredients into the wet ingredients and mix well with a wooden spoon or whisk. Add chocolate chips and stir in until just combined. Fill each muffin cup approximately 2/3 full. Sprinkle muffins with a pinch of shredded coconut.
  5. 5. Bake small muffins for 11-13 minutes and regular-sized muffins for 16-18 minutes until they are firm to touch and a toothpick inserted in the middle comes out clean.
  6. 6. Remove from oven and let sit for 3 minutes. Then remove muffins with a small butter knife and place on cooling rack. Serve warm or room temperature.
  7. 7. Enjoy!
More Chocolate http://morechocolate.net/
CoconutFlourChocolateChipMuffins18
Baked by Michelle for MoreChocolate.net
Recipe adapted from: Healthy Eats Real.

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