Chocolate Covered Pumpkin Cupcakes

Chocolate Covered Pumpkin Cupcakes

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?!

Chocolate Covered Pumpkin Cupcakes

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.

Chocolate Covered Pumpkin Cupcakes

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!

Chocolate Covered Pumpkin CupcakesChocolate Covered Pumpkin Cupcakes

Chocolate Covered Pumpkin Cupcakes
Serves: 12
For the Cupcakes:
  • 1½ cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon pumpkin spice
  • ½ teaspoon salt
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ½ cup canola oil
  • 2 eggs
  • ¾ cup pumpkin puree
  • 1 teaspoon vanilla
For the Ganache:
  • 3 ounces (1/2 cup) semi sweet chocolate
  • 6 tablespoons whipping cream
For the Frosting:
  • 4 ounces cream cheese, room temperature
  • ¼ cup butter (1/2 stick), room temperature
  • ½ teaspoon vanilla
  • ¼ teaspoon cinnamon
  • Pinch of nutmeg
  • Pinch of salt
  • 2 cups powdered sugar
For the Cupcakes:
  1. Preheat oven to 350 degrees and line a muffin tin with 12 paper cupcake liners.
  2. In a mixing bowl, combine flour, baking powder, baking soda, pumpkin spice, and salt together. Set aside.
  3. In the bowl of a standing mixer fitted with the paddle attachment, mix sugars together until there are no lumps. Mix in the oil and then the eggs one at a time. Add the pumpkin and vanilla and mix well. Gradually mix in the dry ingredients until combined.
  4. Spoon batter into the cupcake liners filling ¾ full (about ¼ cup).
  5. Bake for 20-25 minutes until toothpick comes out clean.
  6. Let cupcakes cool in muffin tin for 5 minutes and then allow to cool completely on a wire rack.
For the Ganache:
  1. 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. 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:
  1. Beat cream cheese and butter together until smooth. Mix in the vanilla and then add the cinnamon, nutmeg, salt, and the powdered sugar a little at a time mixing on low. 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.

Chocolate Covered Pumpkin Cupcakes

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Chocolate Covered Pumpkin Cupcakes

Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.