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Tuesday, September 27, 2011

Pumpkin Cupcakes With Chocolate Ganache and Cream Cheese

I originally had no intention of doing a pumpkin cupcake this year. I have so many ideas for fall, with the skull cakes and the apple cider cupcakes and I thought pumpkin was just too predictable. I was talking to my friend Greta, about a beer and pumpkin cupcake she was creating and it got me in the mood. The result was great. I'm sure the ladies at my daughter's preschool will be happy to know these are going to them tomorrow morning. I plan to make them again for Thanksgiving, however I will be making them gluten free for that event.  They weren't overly sweet, which is just how I like my cupcake and frankly the cupcake itself could easily be converted in to a pumpkin bread.

Pumpkin Cupcakes
350 oven 25 minutes
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/4 teaspoon allspice
1 cup brown sugar packed
1 cup granulated sugar
4 eggs
2 sticks melted butter unsalted
1 15oz can pumpkin puree

In a large bowl whisk together spices, flour baking soda, baking powder, and salt. Add both sugars slowly ad whisk so there are no lumps.
In a separate bowl beat eggs with an electric mixer until yokes and whites are combined. Add pumpkin puree and mix. Add melted butter and mix again. Slowly add dry ingredients and mix until well combined.

Fill cupcake papers 3/4 full and bake for 25 minutes.
Once cupcakes are done and cooled you can make the ganache

1 4 oz Ghiredelli Semi Sweet bar
1 4oz Ghiredeli 60% bar
6 tablespoons of butter (room temperature)
1 teaspoon vanilla
Using a double boiler (or a pot of boiling water with a metal bowl on top) Melt chocolate with half the butter. Remove from heat, add remaining butter and add vanilla.
While ganache is hot dip each cupcake in to the ganache and set aside to cool.
The ganache will get firm and glossy as it cools it's a great presentation. Don't be afraid of ganache if you haven't worked with it before, it's unbelievably easy.

Cream Cheese Frosting
8oz softened cream cheese
6 tablespoons butter
4 cups powdered sugar
1 teaspoon vanilla

Combine all ingredients.
I didn't want a super stiff and sweet frosting for this cupcake, so I wouldn't recommend a fancy piping job. I used a round tip and I got a great presentation. I made little leaves out of marshmallow fondant to top the cupcakes, and I frosted them slightly in from the edge, so you would see the chocolate.
They came out great, I can't wait to make them again for Thanksgiving.
If you are typically not great at presentation, this is a great cupcake to try, it really is easy to make them look good.


Kimberly said...

Those look perfect.

Anonymous said...

Absolutely delicious!!! I have had so many of my coworkers asking me if you would make them some for special events. Thanks you it was very a sweet of you to bring them in and scrumptious :-)

KitschyGirl said...

I'm glad everyone enjoyed them. :)

missy said...

awwww I think I want this recipe instead looks easier and no alcohol. I am just gonna use the cream cheese part lol kidding. Anywho I am loving your blog!! YOu are so talented. I was reading your recent post about cupcakes and you really should do for it, you are super talented and If I lived close to you you better belive I would be having you make my dd cupcakes for her party!!! This is misssy2000 btw!

Megan said...

I just happened upon your blog today and these cupcakes look absolutely delicious!! My only question, before trying them, is whether or not there's a good substitute for the Ghirardelli chocolate. Nearly all of Ghirardelli chocolates are made in a facilities that share equipment that is also used to make product containing peanuts. And my 3 year old has a peanut allergy. :)

Robin Merrill said...

You've been cupcaked! ;)

Donna said...

Congratulations! The same thing happened to me with my cookies and cupcakes. That's how a business gets started. I shared your blog on My Life.s facebook page. Donna

Wendy said...

Here's a tip that I tell my friends that bake. Vanilla extract is expensive at the market so I buy it on eBay. Plus I look for the Mexican brands because to me they are better than the kind you get here in the states. I looked at what's there just prior to posting. The best deal I spotted was a two pack of 1 liter bottles- one regular, one clear (for those recipes that you don't want to have the color altered) for 18.99 with free fedex shipping. The brand is called Danncy and the seller is Mexistorecom and their feedback is perfect. I've got some of those massive bottles and so I just pour my vanilla in without measuring to my hearts content:)

Anonymous said...

You go girl!!! Love your story!

KitschyGirl said...

Missy, the recipe I gave you was for a stiff frosting. As I said before you sub milk for the alcohol. You can use this frosting if you would like, it will go with just about any flavor, but it is not a stiff piping frosting like you asked for.

KitschyGirl said...

Megan, you can use any high quality chocolate.:)

KitschyGirl said...

Thank you Wendy. I use organic vanilla or actual beans myself.

Jo said...

The cupcakes look yummy and the recipe looks easy enough. Will try them soon. Once more congratulations and wishing you all the best with your cupcakes.

claudia832 said...

love love love love this thanks sooooo much !!!!!!! u are my hero lol keep up the great work!!!!

Alysia said...

I read a story about you at CafeMom the other day about how you found the encouragement to start something new with your cupcakes. I just wanted to tell you congratulations and that your story inspired me to try something new for myself. It's always nice to find inspiration in unforeseen places. So thank you and good luck with all your endeavors.

Tosha said...

These look sooo good ,I'm going to attempt to make them close to Halloween for my family :)

Tabby Large said...

Lovely cupcake. It looks so nice and pretty sure taste goods with all the flavors in it. Thanks for the recipe.

Doll PLay said...

These cupcakes look stunning! Thank you for the recipe and the great tips!

Piano Toy said...

Wow! Yummy! Your Pumpkin Cupcakes With Chocolate Ganache and Cream Cheese is perfect for all occasion particularly birthday party. I will surely bake this during my son’s birthday party next week. Thanks for sharing the recipe!

Anonymous said...

How many cupcakes does this make? Maybe I've overlooked it. .I keep looking and cant find it though.

KitschyGirl said...

It makes 2 dozen. I'm sorry I didn't have it in the original post. When I made them the first time I let my daughter have some of the batter to make her own mini cupcakes. I was unsure how many the recipe would yield. I've made them again since then though and I got 24. :)

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DTilley said...

These look AWEsome. So excited to make these this weekend! Sunday is my husband's birthday, and he loves all things pumpkin =)
Thank you!

NanaKim said...

I have made these wonderful cupcakes many times. I always receive lots of great comments.
Thank you for sharing