This weekend I realized really how fabulous it is being back in Oregon (no, not pronounced orey-gone 🙂 ) I have the most amazing friends and family right near by, I am less stressed, and Katy, one of my best friends shot my photos today for this amazing cake. Bar-B-Qs and dancing, do-it-your-self car fixer uppers with my family, and a fun filled baking/photo shoot/laughing day with best friends is what life should be all about.
This cake is our welcome to fall (and halloween which I love). The cupcakes are delightfully moist, with a wonderful balance between the pumpkin and chocolate. The cake itself is mildly sweet which invites a strong cinnamon-sugary frosting to top it off. After finishing a cupcake, Katy told me with a big smile on her face, “I’ve tried a lot of wedding cakes during my career and this is just as good or even better than the professionals.” 🙂 I am also happy to announce that these cakes were very simple to make and will easily impress your friends. **Side note: Another reason why today is awesome! My upstairs neighbors just came down and gave me two large slices of his delicious home-made carrot cake; I am so lucky!! 🙂
These photos are a real treat shot by Katy Weaver, a wonderfully awesome photographer (and all around person) in Portland, Oregon. Check out her beautiful pictures of head shots, weddings, and fashion on her blog. Let us know what you think!! 🙂
Preheat oven to 350 degrees.
This recipe yields 24 cupcakes.
Chocolate Cake Ingredients:
3/8 cup sifted flour
1 & 1/2 teaspoons baking powder
1/8 teaspoon salt
1 oz unsweetened chocolate
1/6 cup boiling water
1/4 cup unsalted butter
3/4 cup sugar
2 eggs separated
1/4 cup milk
1 teaspoon vanilla extract
Chocolate Cake Directions:
- Sift flour into medium bowl. Add baking powder and salt, combine.
- In a small bowl, add chocolate and boiling water then stir until melted completely.
- In a large bowl beat butter until creamy. Then add sugar and beat for 5 minutes.
- Add the egg yolks to the butter mix. **Separate eggs by cracking the shell in the middle and hold over a small bowl. Pass the egg yolk back and forth between the shells letting the egg whites fall into the bowl. Save the whites for later.
- Add the cooled but melted chocolate and vanilla to the butter mix and beat well.
- At low speed, beat the flour into the mix alternating with milk until all is combined. Make sure not to over beat at this stage or the cake will not rise well.
- In a clean bowl, beat the remaning 2 egg whites for 5 minutes. Then fold into the batter.
- Spoon into prepared cupcake tins with papers or grease. The tins will only fill about 1/3 to allow room for the pumpkin batter.
Pumpkin Cake Ingredients:
1/2 PLUS 1/3 cup white sugar
1/2 cup canola oil
7.5 oz pumpkin from a can
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
Pumpkin Cake Directions:
- In a big bowl beat eggs, sugar, oil and pumpkin until light and fluffy.
- In another medium bowl whisk flour, baking powder, cinnamon, salt and baking soda.
- Then add dry mixture to wet and beat until smooth. Do not over beat at this stage or the cupcakes will not rise well.
- Spoon batter on top of chocolate batter in cupcake tins and make sure each cupcake is filled evenly to prevent undercooking or burning.
- Using a fork, twist the batter until a marbling effect occurs.
- Bake for approximately 18-22 minutes until cupcake centers spring back when touched lightly with fingers.
- Let sit for 5 minutes and place onto cooling racks until room temperature. Do not frost until cakes are completely cool or the frosting will melt off (personal experience!)
Cinnamon Frosting Ingredients:
1 cup unsalted butter
5-6 cups powder sugar (more if you like your frosting super sweet)
4 teaspoons cinnamon
3 teaspoons vanilla extract
2 tablespoons milk
Cinnamon Frosting Directions:
- Melt butter in microwave and pour into big mixing bowl.
- Add sugar 1 cup at a time and beat all 5-6 cups until incorporated. Use more or less sugar to your liking.
- Add cinnamon and vanilla and beat until smooth.
- If the frosting appears dry, add milk 2 tablespoons at a time to achieve the texture you desire.
- Frost cupcakes when cooled with a butter knife or pastry bag and cute tip!
This story begins with Chocolate Cake Batter…
And them comes along the Pumpkin Cake Batter…
Then they meet in the middle…
And lived happily ever after with Cinnamon Frosting on top.
Recipe adapted from The Joy of Cooking and Paula Deen.
Baked by Michelle for MoreChocolate.net