The chocolate and pumpkin cupcake in this festive recipe is enhanced by the creamy hazelnut frosting.
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Yields:
12
Prep Time:
0
hours
40
mins
Total Time:
1
hour
30
mins
Chocolate Pumpkin Cupcakes
c.
cocoa powder
1
c.
all-purpose flour
3/4
tsp.
baking soda
3/4
tsp.
fine sea salt
1/2
tsp.
ground cinnamon
1/2
tsp.
ground ginger
tsp.
ground allspice
1
c.
brown sugar
11
tbsp.
unsalted butter
3
large eggs
3/4
c.
pumpkin puree
1
tsp.
vanilla extract
Hazelnut Cream Cheese Frosting
6
oz.
black candy melts
12
pointy sugar ice-cream cones
Black paper cupcake liners
Hazelnut Cream Cheese Frosting
1
package cream cheese
2
stick unsalted butter
1
c.
confectioners’ sugar
1/4
c.
hazelnut chocolate cream spread
1
tsp.
vanilla
- Heat oven to 350 degrees F.
- Whisk first 7 ingredients in a medium bowl to combine. In a large bowl, beat sugar and butter using an electric mixer until light and fluffy. Add eggs and pumpkin puree, and beat to combine. Stir in vanilla. Add flour mixture, and beat until well combined.
- Line a 12-cup muffin pan with paper liners. Divide mixture among prepared muffin cups, filling each 3/4 full.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Line a baking sheet with parchment paper. Microwave candy melts in a heat-proof bowl on high for 30 seconds, stirring at 10 second intervals. Use a pastry brush to cover the ice cream cones with the candy melt. Set on baking sheet to dry. Cut a 1 3/4 inch diameter hole in the center of a paper cupcake liner. Place over candy-coated ice-cream cone to form the brim of the witch’s hat.
- Frost cupcakes with Hazelnut Cream Cheese Frosting. Top each with a witch’s hat.
- To make the Hazelnut Cream Cheese Frosting: Place all ingredients in a large bowl. Beat until light and fluffy using the whisk attachment of an electric mixer.
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