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
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 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!
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.
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!!
- 1 & 2/3 cups granulated sugar
- 4 eggs
- 1 cup vegetable oil
- 1 -15 oz can of pumpkin
- 1 teaspoon vanilla extract
- 1 & 1/2 cups sifted cake flour
- 1/2 cup Dutch-processed cocoa (sifted)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 & 1/2 teaspoons pumpkin pie spice
- 1 & 1/2 cups unsalted butter (room temperature)
- 4-5 cups powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 2 teaspoons almond milk (or any other milk)
- Orange food coloring (gel works best)
- Green Food coloring (gel works best)
- Sparkly Orange Frosting Gel
- Long pretzel sticks (medium sized)
- Orange Sugar for decoration*
- 1. Preheat oven to 350°F. Place cupcake liners in cupcake pan.
- 2. In a large bowl beat sugar, eggs, oil, pumpkin and vanilla extract until light and fluffy.
- 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. 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. Fill each cupcake slot approximately 2/3 full.
- 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. 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.
- 1. In a large clean bowl beat butter for 2 minutes until creamy.
- 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. Add vanilla extract and milk, beat well until creamy.
- 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. 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. 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. 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. Using the orange sparkly gel, carefully fill in the lines you created on each cupcake.
- 9. Pipe a curly vine or two on each cupcake starting from the center to the edge; repeat on all cupcakes.
- 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. Enjoy!!
- *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!
This post originally appeared on EverydayEnchanting.com.
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 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. Baking 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!
- 1 cup coconut flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 tablespoons cocoa powder
- 1/2 cup honey
- 8 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup melted coconut oil
- 1 & 1/3 cup almond or coconut milk
- 4 tablespoons granulated sugar
- 1 teaspoon apple cider vinegar
- 1/2- 3/4 cup semi-sweet chocolate chips
- 1/4 cup shredded coconut (sweetened or unsweetened)
- 1. Preheat oven to 350° F. Insert muffin papers into muffin baking pan or light spray pan with oil.
- 2. In a medium bowl, combine coconut flour, baking soda, salt and cocoa powder. Mix well and set aside.
- 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. 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. 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. 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. Enjoy!
Baked by Michelle for MoreChocolate.net
Recipe adapted from: Healthy Eats Real.