Hello, fellow baking enthusiasts! I’m Melanie from Garnish & Glaze, and I’m absolutely thrilled to share a truly divine cupcake recipe with you today. As the leaves turn and the air grows crisp, there’s one flavor that reigns supreme: pumpkin! And why shouldn’t it? Its warm, inviting essence is simply irresistible, especially when baked into a tender, moist cupcake. This season, we’re diving headfirst into all things pumpkin, and these Chocolate Covered Pumpkin Cupcakes are guaranteed to become your new favorite fall indulgence.
Often, I find myself at a delicious crossroads, torn between two equally tempting options. When it comes to pumpkin desserts, the dilemma is usually between the tangy sweetness of cream cheese frosting and the decadent richness of chocolate. Both are phenomenal companions to pumpkin, creating distinct yet equally satisfying experiences. Rather than choose, I let my indecisiveness guide me to a culinary breakthrough. The result? These utterly delectable cupcakes that beautifully marry both worlds. They were so incredibly good, they had a delightfully short life in my kitchen!
Imagine this: a perfectly moist and spiced pumpkin cupcake, generously cloaked in a glossy layer of rich chocolate ganache, and then crowned with a swirl of airy, cinnamon-infused cream cheese frosting. It’s a symphony of flavors and textures in every bite – the earthy warmth of pumpkin, the deep indulgence of chocolate, and the bright, spicy kick of cinnamon cream cheese. These Chocolate Covered Pumpkin Cupcakes are not just a dessert; they’re a dream come true for any fall celebration or cozy evening treat. They strike the ideal balance between comforting tradition and sophisticated decadence, making them an unforgettable addition to your autumn baking repertoire.
Baking with Pumpkin: Fresh vs. Canned Puree
One common question I get when sharing pumpkin recipes is whether fresh pumpkin can be used instead of canned. The answer is a resounding yes! Making fresh pumpkin puree at home is surprisingly simple and can definitely be substituted for canned puree in most recipes, including these delightful cupcakes. To do so, simply cook your pumpkin (a sugar pumpkin or pie pumpkin works best) using your preferred method – boiling, baking, or steaming. Once tender, scrape the sweet, orange flesh from the skin and blend it in a food processor or with an immersion blender until smooth. Remember that fresh pumpkin often contains more liquid than canned varieties, so it’s a good idea to strain off any excess liquid before pureeing to achieve a consistent texture. Use the same amount of fresh puree as you would canned puree in the recipe, ensuring your cupcakes have that perfect pumpkin flavor and moisture.
Is Fresh Pumpkin Healthier Than Canned?
While fresh foods are often perceived as inherently healthier due to minimal processing, the truth is a bit more nuanced when it comes to pumpkin puree. Generally, fresh ingredients tend to retain a higher nutrient content compared to those that have been extensively cooked or canned. However, in the case of pumpkin, both fresh and good-quality canned purees are packed with an impressive array of nutrients. Both forms are excellent sources of potassium, essential for heart health, and boast high levels of Vitamin A, crucial for vision and immune function. They also provide a good amount of iron, vital for energy and blood health. So, whether you opt for the convenience of canned pumpkin or the satisfaction of making your own fresh puree, you can rest assured you’re incorporating a nutritious ingredient into your baking.
Tips for Perfect Cupcakes: Preventing Them from Sticking to Wrappers
There’s nothing more frustrating than baking a beautiful batch of cupcakes only to have them stubbornly cling to their wrappers. Achieving that effortless peel is key to a perfect cupcake experience. Here are some invaluable tips to ensure your Chocolate Covered Pumpkin Cupcakes release cleanly every time:
- Invest in Quality Wrappers: This is often overlooked, but cheaper, thinner cupcake wrappers tend to stick more easily. Opt for high-quality, sturdy paper or foil-lined wrappers that are less porous.
- Grease the Wrappers (Optional but Recommended): Even with good quality liners, a light spray of non-stick cooking spray can create an extra barrier, particularly if your liners aren’t foil-lined. Be careful not to over-spray, as too much oil can make the wrappers greasy.
- Add Moisture to the Oven: Placing a shallow pan of water on the lower rack of your oven while the cupcakes bake can increase the humidity in the oven. This extra moisture helps prevent the wrappers from drying out and fusing with the cake.
- Don’t Overfill: Overfilling cupcake liners can lead to tops that bake over the edges, making them difficult to remove and also creating sticky sides. Aim to fill liners about two-thirds to three-quarters full.
- Cool Properly: This step is critical. After removing the cupcakes from the oven, allow them to sit in the muffin tin for just a few minutes (about 5-10 minutes). This allows them to firm up slightly. Then, promptly remove them from the hot tin and transfer them to a wire cooling rack to cool completely. Cooling them in the hot tin for too long can create steam that makes them stick, while cooling them too quickly or impatiently trying to remove wrappers while warm can cause tearing.
- Ensure Complete Cooling: Absolutely make sure your cupcakes are completely cool before attempting to remove the wrappers or frost them. Warm cupcakes are much more prone to sticking and tearing. Patience is a virtue here!
By following these simple steps, you’ll ensure your pumpkin cupcakes not only taste fantastic but also look picture-perfect, ready for their delicious chocolate and frosting layers.
Rating: 4.67 out of 5 stars from 12 votes
Chocolate Covered Pumpkin Cupcakes
By Melanie from Garnish & Glaze
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 12
Print Recipe
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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 (lightly packed)
- 1/2 Cup Granulated Sugar
- 1/2 Cup Canola Oil
- 2 Eggs
- 3/4 Cup Pumpkin Puree
- 1 teaspoon Vanilla Extract
For the Ganache:
- 6 Tablespoons Whipping Cream (heavy cream)
- 3 Ounces Semi Sweet Chocolate (about 1/2 cup chocolate chips or chopped chocolate)
For the Frosting:
- 4 Ounces Cream Cheese, room temperature
- 1/4 Cup Butter (1/2 stick), room temperature
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Ground Cinnamon
- Pinch Nutmeg
- Pinch Salt
- 2 Cups Powdered Sugar (confectioners’ sugar)
Instructions
For the Cupcakes:
- Preheat your oven to 350 degrees F (175 degrees C). Line a standard 12-cup muffin tin with paper cupcake liners.
- In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, pumpkin spice, and salt until well combined. Set this mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the brown sugar and granulated sugar. Beat on medium speed until any lumps are gone and the sugars are well integrated.
- Pour in the canola oil and mix until fully incorporated. Then, add the eggs one at a time, beating well after each addition until the mixture is smooth and emulsified.
- Stir in the pumpkin puree and vanilla extract until thoroughly combined. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
- Gradually add the reserved dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to tough cupcakes.
- Spoon the cupcake batter evenly into the prepared cupcake liners, filling each about three-quarters full (approximately 1/4 cup per liner).
- Bake for 20-25 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean.
- Let the baked cupcakes cool in the muffin tin for about 5 minutes. This helps them set. After 5 minutes, carefully transfer the cupcakes to a wire cooling rack to cool completely before proceeding with the ganache and frosting.
For the Ganache:
- In a microwave-safe bowl, heat the heavy whipping cream for approximately 45 seconds, or until it’s very hot but not boiling.
- Immediately add the semi-sweet chocolate chips (or chopped chocolate) to the hot cream. Let it sit undisturbed for 2 minutes to allow the chocolate to melt.
- After 2 minutes, whisk the mixture gently until it’s smooth, glossy, and completely combined.
- Allow the ganache to cool and thicken slightly for about 5 minutes. Then, spoon approximately 1 teaspoon of the ganache onto the top of each cooled cupcake, letting it naturally drip down the sides.
- Let the ganache set on the cupcakes for about 10 minutes before applying the frosting. This creates a firm layer for the frosting to sit on.
For the Frosting:
- In the bowl of a stand mixer, beat the room-temperature cream cheese and butter together on medium speed until the mixture is smooth and free of lumps. This can take 2-3 minutes.
- Add the vanilla extract and mix briefly.
- Gradually add the cinnamon, nutmeg, salt, and powdered sugar, a little at a time, mixing on low speed until all the sugar is incorporated.
- Increase the mixer speed to medium-high and beat until the frosting is light, fluffy, and smooth, scraping down the bowl as needed.
- Transfer the prepared frosting to a piping bag fitted with your favorite star tip (or any decorative tip you prefer).
- Pipe generous swirls of the cinnamon cream cheese frosting on top of the ganache-covered cupcakes.
Recipe Notes
These delicious Chocolate Covered Pumpkin Cupcakes can be frozen for up to 3 months. To freeze, place unfrosted cupcakes in an airtight container once completely cooled. For frosted cupcakes, freeze them individually on a baking sheet until firm, then transfer to an airtight container, separating layers with parchment paper. Thaw overnight in the refrigerator before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
- Serving: 1g
- Calories: 436kcal
- Carbohydrates: 55g
- Protein: 4g
- Fat: 23g
- Saturated Fat: 9g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 10g
- Trans Fat: 1g
- Cholesterol: 56mg
- Sodium: 197mg
- Potassium: 167mg
- Fiber: 1g
- Sugar: 41g
- Vitamin A: 2782IU
- Vitamin C: 1mg
- Calcium: 54mg
- Iron: 2mg
We hope you adore these exquisite Chocolate Covered Pumpkin Cupcakes as much as we do! They truly embody the cozy spirit of autumn with every delightful bite. Don’t hesitate to share your thoughts and experiences in the comments below – we love hearing from you!
Craving More Pumpkin Goodness? Explore These Delicious Fall Recipes:
Pumpkin Roll White Chocolate Cake
Pumpkin Bread with Cream Cheese Frosting
Pumpkin Spice White Chocolate Cookies
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