Fall is almost here, and one of the best things about fall is pumpkin flavored everything! What goes great with pumpkin? Chocolate, of course. These cupcakes are packed with pumpkin flavor, chocolate chips and all of those lovely fall spices that I crave this time of year.
Because these cupcakes are so rich and delicious; I thought what better way to top them than with a light covering of chocolate ganache and a bit of fresh whipped cream. These cupcakes would be perfect for any fall occasion, including Halloween and Thanksgiving!
Give this recipe a try and let me know what you think in the comments below!
Pumpkin Chocolate Chip Cupcakes
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon pumpkin pie spice
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 sticks unsalted butter (melted)
- 4 large eggs
- 15 ounce can of pumpkin puree
- 1 1/2 cups chocolate chips
Pumpkin Chocolate Chip Cupcakes
- 8 ounces bittersweet chocolate chips
- 1 cup heavy cream
- 2 teaspoons butter
Chocolate Ganache
- 2 cups heavy cream, well chilled
- 1 cup confectioner's sugar
- 1 teaspoon vanilla extract
Whipped Cream Frosting
Instructions
- Preheat the oven to 350° F and line 24 muffin cups with paper liners.
- Sift together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice in a medium bowl.
- Cream together the butter, brown sugar, and granulated sugar until fully combined.
- Add eggs one at a time to the butter-sugar mixture.
- Add dry ingredients and mix until smooth. Mix in the pumpkin puree.
- Fold the chocolate chips into the batter.
- Divide the batter into the liners, filling the cups half way. Bake for 20 to 25 minutes. Transfer to a cooling rack to let cupcakes cool.
Pumpkin Chocolate Chip Cupcakes
- Place chocolate chips in a heatproof bowl.
- Combine the cream and butter in a saucepan and heat until it is just about to start boiling.
- Pour hot cream mixture over the chocolate chips and let sit for 5 minutes.
- Stir with a spatula until completely combined.
- Let the ganache cool to about 105° F, the perfect dipping temperature.
- Dip the top of your cupcakes into the ganache.
Chocolate Ganache
- Beat the heavy cream in the bowl of a stand mixture with a whisk attachment.
- Gradually add in the vanilla and confectioner's sugar.
- Whip until it becomes a light, fluffy, thick consistency.
- Frost your cupcakes, and enjoy!
Whipped Cream Frosting
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