I don't want to send anyone into a panic but Thanksgiving is exactly three weeks away. Never fear - you still have plenty of time. AND if you want to make your Thanksgiving dinner preparations a little easier, you can even start doing some of the baking now and storing it in your freezer. These brownies are a perfect little dessert for any Thanksgiving table. I topped mine with a dollop of pumpkin cream cheese frosting but you can top yours with anything that you like. (Whipped cream, fresh berries, ice cream, cherry pie filling) If you make them now, all that's left to do on Thanksgiving morning is to top them with a little frosting and voila - worry free Thanksgiving dessert. Brownie Cupcakes 4 ounces unsweetened or bittersweet chocolate, chopped (I used Ghirardelli) 1/2 cup (1 stick) unsalted butter, cut into cubes 1 and 1/4 cups granulated sugar 1 teaspoon vanilla extract 3 large eggs 3/4 cup all-purpose flour 1/4 teaspoon salt Pumpkin Cream Cheese Frosting 4 oz cream cheese, softened to room temperature 2 Tablespoons unsalted butter, softened to room temperature 1/4 cup pumpkin puree 1 teaspoon ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground cloves 1/4 tsp nutmeg 2 - 2.5 cups confectioners', sifted
Pour batter into 12 muffin tins and bake for 20-25 minutes. A toothpick inserted in the center will have moist crumbs. Be careful not to overbake the cupcakes. Some of my brownie cupcakes, sank in the center while they cooled but I don't care, I like the crusty tops. While the cupcakes are cooling in the pan, make the pumpkin frosting. So here is my Fall version of the brownie cupcake... You can be sure that you will see these brownie cupcakes again - maybe even as soon as Christmas. (Perhaps with a swirl of white chocolate buttercream and some peppermint sprinkles?)
Ciao!
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I went a little overboard on the canned pumpkin this year. Let's just say that I get a little over excited when I start seeing pumpkin on the display shelves at the supermarket and I feel the need to stock up. (The pumpkin shortage of 2012 has traumatized me.) I just can't help but fill my basket with the vitamin packed vegetable. I think at one point, I had 8 cans of pumpkin on my pantry shelf at one time. I've gone through LOTS of my pumpkin in the last few months but I'm starting to feel like the pumpkin clock is running out. Before long it will be time to move onto gingerbread and eggnog recipes. The pressure of how to use up my last few cans of pumpkin, builds. Which recipes are worthy of being the last pumpkin recipes of the season? (Am I the only person who experiences pumpkin anxiety?) I found a new pumpkin cupcake recipe on cookingclassy.com that looked very promising. A beautiful golden pumpkin cupcake topped with a layer of smooth, dark, chocolate ganache and topped with a swirl of creamy, cinnamon scented frosting and chopped pecans. Sounds like the perfect way to round out pumpkin season to me. Spiced Pumpkin Cupcakes with Chocolate Ganache 2 cups all-purpose flour 1 Tbsp baking powder 2 tsp baking soda 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground ginger 1/4 tsp salt 3/4 cup vegetable oil 2/3 cup unsweetened applesauce 1 cup granulated sugar 3/4 cup light brown sugar 2 tsp vanilla extract 3 large eggs 1 3/4 cups canned unsweetened pumpkin puree 1/3 cup low-fat buttermilk Chocolate Ganache
Bake 20 - 23 minutes until toothpick inserted in center comes out clean. Let cupcakes cool 5 minutes in muffin tin. Remove to a wire rack and let cool 30 minutes. Top with chocolate ganache. Top with a swirl of cinnamon cream cheese frosting and sprinkle with chopped pecans. Happy Fall.
Ciao! Close your eyes for a minute and just imagine what your house would smell like if you were baking cupcakes and brewing a fresh pot of coffee at the same time. Now imagine that amazing aroma filling your house and only having to do one of those things. These coffee cupcakes will fill your kitchen with the most amazing SMELL and the TASTE just as incredible. The idea for a coffee cupcake was the brainchild of sweetasacookie.com. I changed her recipe up a little bit and made it my own (with decaf coffee of course) and the results were amazing. This cupcake is comfort food at it's finest. Who says you have to drink your coffee? I prefer to EAT my coffee - complete with a sweet swirl of cream on top. Coffee Cupcakes 1/2 cup butter, softened 2/3 cup granulated sugar 3 large eggs 2 tsp. vanilla extract 1 1/2 cups all-purpose flour 1 1/2 tsp. baking powder 1/4 tsp. salt 1/4 cup strong coffee, chilled
Fill 12 cupcake liners 2/3 of the way full with the batter. Bake for approximately 20 minutes at 350 or until cake springs back when touched. Make a batch of vanilla buttercream. Stir in 1-2 teaspoons ground espresso powder. Pipe onto cooled cupcakes. Ciao!
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