Fresh Pumpkin Cupcakes with White Chocolate Chunks and Cream Cheese Frosting77

Posted by chockylit in Cheese, Chocolate, General, Simple Recipe, Spices, Squashes & Gourds (Sunday October 22, 2006 at 11:35 am)

fresh pumpkin and white chocolate cupcake

A very good friend came to my house, made a mess of my kitchen making pumpkin muffins and left me with tons of leftover pumpkin meat. The nerve! So, what did I do? Make pumpkin cupcakes, of course.

This is a relatively simple recipe, easy to do, but yummy none the less. Very much like a carrot cake, the pumpkin flavor is subtle and the spices stand out. The cupcakes are not very sweet so the addition of the white chocolate is nice while not being overbearing. I topped them off with a standard cream cheese frosting from a recipe that can be found elsewhere on the blog.

Just a simple, tasty recipe for those leftover pumpkins…

I wanted to mention a couple of other things while I am at it…

Vegan Cupcakes Take Over the Worldis a new and unique cupcake cookbook with all vegan recipes. I contributed a recipe for vegan lychee-coconut cupcakes that can be found on page 122. I haven’t received my copy yet, so I can’t tell you much more about it, but I am really looking forward to checking it out. For those of you that have asked about dairy or egg-free recipes, this is the cookbook for you. I also hear that there are some gluten-free recipes as well.

I got an email about a new product. I rarely mention these types of things on the blog, as there are other venues for that, but I am terribly excited about this one. The Cupcake Courier seems like the perfect answer to, “How am I going to get a load of cupcakes to work without damaging them?” Normally I buy the disposable, plastic cupcake containers, but still need to find an appropriately sized bag, etc. I am really looking forward to seeing how well this works for carting cupcakes on the Vespa.

Pumpkin Cupcakes
24 regular cupcakes / 350 degree oven

3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
2 cups sugar
1 cup vegetable oil
3 eggs
2 teaspoons vanilla
4 cups shredded fresh pumpkin
4 ounces white chocolate, chopped

1. Cut open a pumpkin, take out the seeds and inner flesh, then chop into manageable chunks. Grate the pumpkin chunks, skin and all, with a box grated or food processor until you have four cups of grated flesh.
2. Measure the flour, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg into a medium sized bowl and whisk to combine.
3. Measure the sugar, oil, eggs, and vanilla into a large size bowl and stir to combine.
4. Add about a fourth of the dry mixture to the wet and stir to combine. Continue adding in fourths until all the dry is incorporated. The result with be a very thick batter (and a sore arm).
5. Fold in the pumpkin and chocolate chunks into the batter and scoop into cupcake papers about 2/3s full.
6. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.

Assemble
1. Top cooled cupcakes with cream cheese frosting.
2. I decorated the cupcakes with store bought pumpkin candies for the sake of time (and because I actually love/hate those both those and candy corn), but you could always get creative with marzipan if you have the time and inclination.

fresh pumpkin and white chocolate cupcakes

Ginger-Cream Filled Pumpkin Cupcakes with Chocolate Ganache Frosting15

Posted by chockylit in Chocolate, Spices, Squashes & Gourds (Monday October 31, 2005 at 8:51 am)

I haven’t really made pumpkin cupcakes before, but I have tasted a number of pumpkin muffins and have never really been very happy with them. I decided to use a Martha Stewart recipe as a base – I am rarely disappointed with the recipes on her site – and I wasn’t this time. The cupcakes themselves were surprisingly tasty, moist, and pumpkin-y. I topped half of them with ginger-cream for more of a breakfast treat and filled the other half with ginger-cream and topped them with chocolate ganache frosting.

Cupcakes from Marthastewart.com
30 regular cupcakes / 350 degree oven

2 cups flour, all-purpose
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
15 ounces pumpkin puree

1. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
3. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin purée.
4. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool.


cinnamon, allspice, ginger, and nutmeg

Ginger Whipped Cream
this whipped cream is stabilized with gelatin which is optional

2 tablespoons cold water
1 teaspoon unflavored gelatin
2 cups chilled whipping cream
1 teaspoon vanilla extract
1/4 cup flavored simple syrup

1. First make the simple syrup. Heat 1/4 cup sugar, 1/4 cup water, and a 2″ chunk of ginger that has been peeled and julienned until boiling and simmer for 3 to 5 minutes. Set aside to cool and strain before using. (I rolled the strained out pieces of ginger in sugar and let them dry overnight. I dipped them in orange-tinted white chocolate and used them as a garnish.)
2. In a small metal bowl, soak plain gelatin in cold water for 5 minutes.
3. Place the bowl over a small pot of simmering water and stir until dissolved. Set aside to cool.
4. In the bowl of an electric mixer, beat cream until soft and billowy.
5. Slowly drizzle in the simple syrup and vanilla, continuing to whip as you do.
6. Add the gelatin all at once and continue whipping until soft peaks form.
7. Finish beating with whisk to adjust consistency.


whisking dry ingredients

Chocolate Ganache Frosting

10 ounces bittersweet chocolate
4 ounces unsweetened chocolate
1-1/4 cup whipping cream
1/4 cup butter, room temperature
2 cups powdered sugar
1/2 teaspoon salt
1/2 cup whole milk
1 teaspoon vanilla

1. Chop chocolates and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add butter to the chocolate (make sure its soft and at room temp) and stir until combined.
5. Whisk together sugar, salt, milk, and vanilla in another bowl until combined.
6. Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.
7. Let sit at room temperature until thickened.
8. Beat with an electric mixer until fluffy.

Assemble
1. Using a melon baller, scoop out a semi-circle of cupcake and set aside.
2. Pipe or scoop ginger cream into the cavity.
3. Cut the excess cake off the scooped out bit and cover the cream-filled hole with it.
4. Frost the cupcake.
5. Top with the white chocolate dipped candied ginger or whatever else you have on hand.