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

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:

3 ounces (1/2 cup) semi sweet chocolate
6 tablespoons whipping cream

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 of nutmeg
Pinch of salt
2 cups powdered sugar

Directions:

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. Set aside.
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.
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. 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. 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.

Nutrition Information

Yield: 12, Serving Size: 1

  • Amount Per Serving:
  • Calories: 409 Calories
  • Total Fat: 21.5g
  • Cholesterol: 55.5mg
  • Carbohydrates: 52.8g
  • Fiber: 1.3g
  • Sugar: 38.8g
  • Protein: 3.8g
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Chocolate Covered Pumpkin Cupcakes

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Carrian Cheney

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