My Story in Recipes
  • Recipe Index
  • Blog Posts
  • My Story
  • Connect

Pumpkin Chocolate Cupcakes

10/31/2014

0 Comments

 
Picture
​I waited until the last minute to get my candy but I am prepared for the barrage of trickers that will inevitably be knocking on my door tonight.
Picture
​I've got my chocolate bars and lollipops in a bucket beside my front door and right beside the candy, I have a tray of pumpkin cupcakes that I will be passing out to the more "mature" trick or treaters. 
Picture
​It's not that kids won't appreciate a cupcake now and then but lets face it, tonight is all about filling their jack o'lantern with raw sugar.  And, after years of tricker treating with my own kids, I know that sometimes the parents need a little sugar energy halfway around the neighborhood.  
Picture
Picture
Picture
​So if you happen to live in my neighborhood and you are out trick or treating with your kids tonight, make sure you stop by for a pumpkin cupcake.  You don't even need a costume.
Picture
Chocolate Pumpkin Cupcakes
2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
1 1/4 cups dark brown sugar
2/3 cups sugar
3/4 cup canola oil
3 large eggs
1 15-ounce can pumpkin puree (not pie filling)
2 teaspoons pure vanilla extract
1/3 cup sour cream
Whisk together the dry ingredients.
Beat together the sugars and oil about 2 minutes.
Picture
Picture
Add the eggs and beat the batter on medium speed for 2 minutes more.
Add the pumpkin puree and vanilla and beat 1 minute.  Stir in the sour cream.
Picture
Picture
Add the dry ingredients and stir in until just combined. Fold the cocoa powder into the batter.
Fill pans 3/4 full with batter. 
Picture
Picture
​Bake 25 minutes at 350.
Picture
Picture
Picture
Picture



​Frost with cinnamon cream cheese icing.
Picture
​I think the perfect little costume for these little cupcakes is an orange colored white chocolate pumpkin.  
Picture
Ciao!
Click here for a printable version of this recipe
0 Comments

Pumpkin Nutella Swirl Cupcakes

10/30/2014

0 Comments

 
Picture
​Our pumpkins have been carved - and then eaten by a very large Weimeriner.  (All within a 12 hour period.)  The costumes pieces have been gathered up, the candy has been bought (and not COMPLETELY eaten) and we are officially ready for Halloween.  Bring on the trick or treaters!!!
Picture
Picture
​We live in a neighborhood that is absolutely loaded with trick or treaters on Halloween.  I love it.  I sit on my front porch with a cup of hot coffee and pass out candy to each princess and Ninja turtle that walks up my sidewalk.  Mia sits beside me and it might be the only night that she allows strangers to walk into our her yard without threatening to eat them.  To be honest, any small child who walks up carrying a wand or a sword or wearing any sort of mask causes my large grey dog to hide behind me in terror.  (Its actually quite hilarious to see her cower before Elsa the ice princess.)  
Picture
In preparation for Halloween, I am getting my pumpkin cupcakes ready as well.  (To hand out to the adults of course.)
Picture
Picture
Pumpkin Nutella Swirl Cupcakes
1/2 cup pumpkin puree
1/4 cup granulated sugar
1/3 cup brown sugar
1 egg
1/4 cup canola oil 
1/4 cup water
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1/4 cup Nutella
Whisk together the pumpkin, sugar, eggs, oil, water, and vanilla until combined. 
​Slowly add dry ingredients into the wet ingredients, mixing until smooth {make sure not to overmix}. 
Picture
Picture
​Pour batter into the baking cups, until approximately 2/3 full.
​Put the Nutella into a microwave-safe bowl and microwave for 20-30 seconds or until it thins out just enough to swirl. Using a spoon, drop a small spoonful or two of Nutella onto the top of each muffin and swirl using the tip of a knife.
Picture
Picture
​Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Picture
Picture
Picture
​Frost with whipped cream cheese.
Picture
Picture
Picture
​OK, NOW I'm ready for Halloween.

Ciao!
Click here for a printable version of this recipe
0 Comments

Pumpkin Snickerdoodle Cupcakes

10/29/2014

0 Comments

 
Picture
​What happens when you fuse a snickerdoodle and a pumpkin cupcake?  A pumpkin snickerdoodle cupcake happens - that's what.  
Picture
​A moist, cinnamon spiced pumpkin cupcake brushed with melted butter, dipped in a cinnamon sugar coating, topped with whipped cream cheese icing and a crunchy snickerdoodle cookie - now that's what I call Fall cupcake perfection. 
Picture
Picture
​It just doesn't get any more perfect than this.
Picture
​Pumpkin Snickerdoodle Cupcakes
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self- rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 cup pumpkin
Combine flours, baking powder, salt and cinnamon in a bowl.
​Beat butter and sugar together until light and fluffy.  Add eggs, one at a time.  Add vanilla.
Picture
Picture


​Add dry ingredients, alternating with pumpkin. 
Picture
​Scoop batter into muffin cups and bake 25 minutes at 350.  (For jumbo size cupcakes.)
Picture
Picture
Picture


​Melt 2 Tablespoons butter in a small bowl.  Combine 2 Tablespoons sugar and 1 Tablespoon cinnamon in a small bowl.
Picture
​Brush the top of each cupcake with butter and then dip in cinnamon sugar.
Picture
Picture
Picture
​ These really are good - just like this.  You can stop here OR add a swirl of cinnamon cream cheese frosting and a mini snickerdoodle cookie if you like.  
Picture
​The epitome of Fall in a cupcake!  Enjoy!

Ciao!
Click here for a printable version of this recipe
0 Comments

Hi Hat Cupcakes

10/28/2014

0 Comments

 
Picture
Picture
​I have made a LOT of different kinds of cupcakes and to be honest, I'll try just about anything in the name of experimental chocolate baking.  
Picture
​These hi hat cupcakes threw me for a loop though.  I was instantly drawn to the perfectly smooth chocolate coating that enveloped a delicate tower of meringue.  I couldn't even imagine how one would go about getting that thin chocolate shell on top of the cupcake without it dripping down the sides of the paper.  
Picture
​As I did some investigation, I realized that the only way to achieve hi hat cupcake perfection is to turn the cupcake - icing and all - upside down in a bowl of melted chocolate!  UPSIDE DOWN!  
Picture


​It took me about 6 months to work up the nerve to try this strange technique and as you could imagine, there is a huge learning curve.  My advice is to be patient and take your time because you WILL get better at dipping cupcakes in chocolate. And ...you can eat all of the mistakes.  
​Hi Hat Cupcakes
3 ounces unsweetened chocolate          
1 cup flour                      
½ teaspoon baking powder                
½ teaspoon baking soda              
¼ teaspoon salt               
½ cup butter                     
1 ¼ cups sugar
2 eggs                          
1 teaspoon vanilla                  
½ cups sour cream
1/2 cup coffee                

Meringue
2 cups sugar
8 egg whites
1/4 teaspoon cream of tartar

Chocolate Coating
1 bag of Wilton candy melts
1  Tablespoon canola oil
​Melt chocolate.  Cool slightly.
​Combine dry ingredients.
Picture
Picture
​Cream butter and sugar in mixer.
​On low speed, mix in chocolate.
Picture
Picture
​Add eggs, one at a time on medium speed.
Add vanilla and sour cream.
Picture
Picture
​Add flour mixture alternating with coffee.
​Fill cupcake liners.
Picture
Picture
​Bake 20 minutes at 350.  
Picture
Picture
Picture
Picture


​​Meringue:  Combine sugar, egg whites and cream of tartar in bowl over a double boiler.


Remove from double boiler and whisk on high until stiff peaks form.

​
Picture
Picture
​Transfer to a pastry bag fitted with a plain ½” tip.  Pipe a spiral of frosting into a 2” cone on top of each cupcake.  Freeze 10 minutes.
Picture
Picture
Picture
Chocolate Coating:  Combine chocolate and oil in bowl and microwave until melted.
Picture
Picture
​Holding each cupcake by its bottom, dip in chocolate to coat.
Picture
Picture
Picture
Picture
​Transfer to a baking sheet and let stand 15 minutes.  Cover and refrigerate 2 hours – serve cold.  
Picture
Picture
Picture
​Sorry about the awkward pictures but if you think it's hard to dip a frosted cupcake upside down melted chocolate, you should try it one handed while trying to use a phone to take pictures with the other.  (AWKWARD)
Picture
Picture
Picture
The most important thing to remember is to freeze the frosted cupcakes for at least 10 minutes before dipping.  This will prevent the frosting from sliding off when you turn it upside down - hopefully. Give this recipe a try - it really is fun and the results are delicious.

Ciao!
Click here for a printable version of this recipe
0 Comments

Crumb Topped Coffee Cake

10/27/2014

0 Comments

 
Picture
​The mornings are cooler and it's getting harder and harder for me to get out of bed in the mornings it seems.  I just want to stay snuggled up under my covers lately.
Picture
​So what is a girl to do who needs some inspiration to jump out of bed in the morning?  Well, this girl programs the coffee pot to make hot water for my tea in the morning and then makes coffee cake before she goes to bed.
Picture
​Yep, nothing motivates me to jump out of bed in the morning like the thought of a giant slice of crumbly coffee cake waiting for me in the kitchen.  (Whatever it takes right?)
Picture
Crumb Topped Coffee Cake
1 Tablespoon flour, for coating the pan
2 cups all-purpose flour
1 cup + 2 Tablespoons granulated sugar
1 teaspoon salt
10 Tablespoons (1 and 1/4 stick) unsalted butter, firm and cold
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk, at room temperature
1 large egg, at room temperature
2 teaspoons vanilla extract
2/3 cup brown sugar
2 teaspoons ground cinnamon
Preheat oven to 350F. Generously spray a 9-inch springform pan with cooking spray. Whisk the flour, sugar, and salt together in a food processor until combined. Cut in the butter in very small pieces - until the mixture resembles coarse crumbs. 
Picture
Set aside 1 cup of the flour mixture.  Transfer mixture to a mixing bowl.  Mix the baking powder and baking soda into the remaining flour mixture. 
Picture
Picture
Add the room temperature buttermilk, egg, and vanilla.  Beat well.
Spoon the batter into the prepared springform pan, smoothing the top.
Picture
Picture
Add the brown sugar and cinnamon to the reserved flour mixture. Toss with a fork until well blended. 
Picture
Picture
Picture
Sprinkle the crumbs over the batter, pressingly lightly so they stick. 
Bake the cake until the center is firm and a toothpick inserted in the center comes out clean - 50-58 minutes. Allow to cool for 10 minutes, then remove the sides of the springform pan and allow cake to cool completely before serving (about 2 hours). 
Picture
​The only problem with this morning coffee cake motivation is that I have to resist the urge to eat it BEFORE I go to bed.

Ciao!
Click here for a printable version of this recipe
0 Comments
<<Previous
    Like my page on facebook.

    Follow me on Instagram


    Follow Me on Pinterest

    Categories

    All
    30 Minute Meals
    30-minute-meals
    Big Green Egg Recipes
    Chocolate
    Christmas Classics
    Comfort Foods
    Crock Pot Meals
    Fall Favorites
    Healthy-choices
    Healthy-choices
    My Favorites
    Springtime Treats
    St Patrick's Day Goodies
    Summertime Specialties
    Thanksgiving Classics
    Valentine Treats
    Vegetarian
    Winter Warm Ups

    Archives

    May 2025
    April 2025
    March 2025
    February 2025
    January 2025
    December 2024
    November 2024
    October 2024
    September 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    September 2023
    August 2023
    July 2023
    June 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011
    September 2011
    August 2011
    July 2011

Photos from Free Public Domain Illustrations by rawpixel, Texas_Custom_Patios
  • Recipe Index
  • Blog Posts
  • My Story
  • Connect