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Hello! I’m Melanie from over at Garnish & Glaze and today I’m sharing a yummy cupcake recipe. Everything is about pumpkin at this time of year so why not enjoy some pumpkin cupcakes?! You can never have too much pumpkin, am I right?!
I have a hard time making decisions especially between two very delicious things. I love pumpkin with cream cheese frosting but it’s also awesome with chocolate. So thanks to my indecisiveness these delectable cupcakes were born… and had a short life because they were just too good to resist.
A perfectly moist pumpkin cupcake covered in rich chocolate ganache and topped with cinnamon cream cheese frosting– these Chocolate Covered Pumpkin Cupcakes are seriously a dream come true!
Can You Use Fresh Pumpkin Instead of Canned?
It is easy to make fresh pumpkin puree, and it can definitely be substituted for canned puree.
Just cook your pumpkin however you choose; boil, bake or steam.
Scrape the meat from the skin and puree.
Sometimes fresh pumpkin contains a lot of liquid, in which case, you will want to strain the liquid off before pureeing.
Use the same amount of fresh puree as canned puree.
Is Fresh Pumpkin Healthier Than Canned?
Not always.
Fresh foods generally have a higher nutrient content than do cooked or canned foods.
But, in this case, both are packed with nutrients.
Both contain high levels of potassium, vitamin A and iron.
How Do You Keep Cupcakes From Sticking to the Wrappers?
First of all, buy high quality cupcake wrappers.
Cheaper wrappers have a tendency to stick.
Spray the wrappers with non-stick spray.
You can place a pan of water on the lower rack of the oven when you bake the cupcakes to add moisture.
After removing the cupcakes from the oven, let sit in pan for just a few minutes, and then remove the cupcakes from the pan and place on a cooling rack to finish cooling.
Make sure your cupcakes are completely cool before removing the wrappers.
Chocolate Covered Pumpkin Cupcakes
Chocolate Covered Pumpkin Cupcakes
Ingredients
For the Cupcakes:
- 1 1/2 Cup Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 3/4 teaspoon Pumpkin Spice
- 1/2 teaspoon Salt
- 1/2 Cup Brown Sugar
- 1/2 Cup Granulated Sugar
- 1/2 Cup Canola Oil
- 2 Eggs
- 3/4 Cup Pumpkin Puree
- 1 teaspoon Vanilla
For the Ganache:
- 6 Tablespoons Whipping Cream
- 3 Ounces Semi Sweet Chocolate, (1/2 cup)
For the Frosting:
- 4 Ounces Cream Cheese, room temperature
- 1/4 Cup Butter, 1/2 stick, room temperature
- 1/2 teaspoon Vanilla
- 1/4 teaspoon Cinnamon
- Pinch Nutmeg
- Pinch Salt
- 2 Cups Powdered Sugar
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees and line a muffin tin with 12 paper cupcake liners.
- In a mixing bowl, combine flour, baking powder, baking soda, pumpkin spice, and salt together.1 1/2 Cup Flour, 1 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, 3/4 teaspoon Pumpkin Spice, 1/2 teaspoon Salt
- Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, mix sugars together until there are no lumps.1/2 Cup Brown Sugar, 1/2 Cup Granulated Sugar
- Mix in the oil and then the eggs one at a time.1/2 Cup Canola Oil, 2 Eggs
- Add the pumpkin and vanilla and mix well.3/4 Cup Pumpkin Puree, 1 teaspoon Vanilla
- Gradually mix in the dry ingredients until combined.
- Spoon batter into the cupcake liners filling 3/4 full (about 1/4 cup).
- Bake for 20-25 minutes until toothpick comes out clean.
- Let cupcakes cool in muffin tin for 5 minutes and then allow to cool completely on a wire rack.
For the Ganache:
- Microwave heavy whipping cream for 45 seconds and then add the chocolate chips and let it sit for 2 minutes and then whisk together until smooth.6 Tablespoons Whipping Cream, 3 Ounces Semi Sweet Chocolate
- Allow to sit and cool for 5 minutes and then spoon about 1 teaspoon onto the top of each cupcake.
- Let the ganache cool and set for about 10 minutes before piping on frosting.
For the Frosting:
- Beat cream cheese and butter together until smooth.4 Ounces Cream Cheese, 1/4 Cup Butter
- Mix in the vanilla and then add the cinnamon, nutmeg, salt, and the powdered sugar a little at a time mixing on low.1/2 teaspoon Vanilla, 1/4 teaspoon Cinnamon, Pinch Nutmeg, Pinch Salt, 2 Cups Powdered Sugar
- Cream until fluffy and smooth.
- Place frosting in a piping bag fitted with a star tip and pipe on top of the ganache covered cupcakes.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate Chuck Pumpkin Cake
Pumpkin Roll White Chocolate Cake
Pumpkin Bread with Cream Cheese Frosting
Pumpkin Spice White Chocolate Cookies
Connect with Melanie:
How long can the frosting stay out of the fridge? Do I need to refrigerate the cupcakes overnight?
You can let them be on the counter.
What pretty cupcakes! Love the double topping of ganache + frosting–why not both, indeed! 😀
These look like a work of art! So pretty and delicious!
Haha I’m about as indecisive as you, but I’m glad you went for both options this time! These look so tasty, and really beautiful too 🙂