Pumpkin Spice Cupcake with Cinnamon Cream Cheese Frosting

Just in time for the Thanksgiving holiday!  The pumpkin cupcake is infused with the spices of cinnamon, nutmeg, and cloves.  As an added treat, the cake has a generous portion of dark chocolate morsels hidden within.  The higher the cocoa percentage, the better.  The delicious cinnamon cream cheese frosting finishes off this yummy treat.  Perfect with a shot of espresso, or an almond liquor.

Cinnamon Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

8 oz package of cream cheese, room temperature
1/2 cup butter, room temperature
4 - 5 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon

1.  Beat the butter and cream cheese together on med-high speed until light and fluffy.  About 2 - 3 minutes. 

2.  On low speed, gradually add the powdered sugar, vanilla, and cinnamon.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

The Pumpkin Spice Cake

Yield:  24+ cupcakes
Prep Time:  15 minutes
Bake Time:  18 minutes

INGREDIENTS:

2 2/3 cups  flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
15 oz canned pumpkin
1 cup sugar
1 cup dark brown sugar
1 cup vegetable oil
4 eggs
12 oz package of 60%+ dark chocolate morsels

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.

3.  In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain. Whisk in the eggs, one at a time. Gradually add the flour mixture.  Fold in the chocolate morsels.

4.  Fill the cupcake tins 2/3 full, and bake for about 18 - 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.

The Unnamable Cupcake

This flourless chocolate cupcake is pure mischief, or evil.  White chocolate pieces are hidden within, and add a creamy richness to this cupcake experience.  The dark chocolate buttercream frosting pairs well with this dense and heavy cupcake.  Perfect for Halloween, and served with either coffee or a liquor.

For recipes, click on the tags to the right:

Little Cakes:  The Chocolate White Chocolate Cake
Frostings:  Dark Chocolate Buttercream Frosting
Toppings:  Mellow Cream Pumpkins

Mellow Cream Pumpkins

A fun yummy topping for a Halloween cupcake.  Similar to the candy corn, only tastier.

Dark Chocolate Buttercream Frosting

Yield:  24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

1/2 cup unsalted butter at room temperature
3/4 cup dark cocoa powder
3 cups powdered sugar
5-6 tablespoons whole milk
1teaspoon vanilla extract

1.  Beat the butter on med-high speed until light and fluffy.  About 2 - 3 minutes. 

2.  On low speed, gradually add the cocoa powder, powdered sugar, milk and vanilla.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

The Flourless Chocolate White Chocolate Cake

Yield:  24 cupcakes
Prep Time:  15 minutes
Bake Time:  15 minutes

INGREDIENTS:

1 cup butter, chopped into pieces
1 cup semi-sweet chocolate chips
1 1/3 cup brown sugar, packed
6 eggs, beaten
1 1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
pinch of salt
2 cups white chocolate pieces

1.  Preheat oven to 375 degrees F.  Line cupcake tins with paper cups.

2.  Using a medium sauce pan, melt the butter and chocolate on low-medium heat, and whisk until the mixture is smooth.  Or, microwave the butter and chocolate for 30 seconds, whisk, then again for another 30 seconds and whisk until the mixture is smooth.  Transfer the mixture to large mixing bowl.

3.  Whisk in the brown sugar, then eggs, until smooth.

4.  Slowly whisk in the cocoa powder, espresso powder, and salt until well combined.  Fold in the white chocolate pieces.

5.  Fill the cupcake tins 2/3 full, and bake for about 15 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.