Monday, August 26, 2013

Marble Pumpkin Chocolate Cupcakes with Cinnamon Frosting

I’ve been long overdue for a cupcake post.  Guys, I’m so sorry!  I used to make cupcakes all the time (and I mean all the time) but when I started this blog I was all ‘cupcaked’ out.  I find cupcakes totally deceiving.   I don’t feel guilty when I eat one, but then then think it’s okay to have another & another and well….that’s when the guilt kicks in.   Remember, moderation  is key with these babies!

I felt really out of practice making these cupcakes, but think they turned out well overall.  We both thought that they were just a little on the sweet side until I added the frosting.  Then everything seemed to balance out perfectly.  This recipe is perfect to get anyone excited for fall! 

Marble Pumpkin Chocolate Cupcakes with Cinnamon Frosting

Makes 18-24 cupcakes

INGREDIENTS

Chocolate Cake Ingredients:
1/2 cup sifted flour
1 & 1/2 teaspoons baking powder
1/8 teaspoon salt
1 oz unsweetened chocolate
1/4 cup boiling water
1/4 cup unsalted butter, softened
3/4 cup sugar
2 eggs separated
1/4 cup milk
1 teaspoon vanilla extract

Pumpkin Cake Ingredients:
2 eggs
¾ cup white sugar
1/2 cup canola oil
1 cup pumpkin puree
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda

Cinnamon Frosting Ingredients:
1 cup unsalted butter, softened
5-6 cups powder sugar
4 teaspoons cinnamon
3 teaspoons vanilla extract
2 tablespoons milk

DIRECTIONS

Preheat the oven to 350 degrees & line cupcake tins with liners.

Chocolate Cake Directions:

In a medium sized bowl, combine the flour, baking powder & salt. Stir to combine.

In a small bowl, add chocolate & boiling water. Stir until melted completely.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy. Add sugar & beat until light and fluffy, about 3-5 minutes.

Add egg yolks (keep the whites-put aside for now!) & add the cooled, melted chocolate & vanilla & beat until combined. 

Alternate the flour and the milk until it is all combined. Do not overbeat.

Beat the egg whites for 5 minutes & fold into the batter.

Spoon 1/3 of the batter into the prepared cupcake tins. Set aside.

Pumpkin Cake Directions:

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar, oil, pumpkin until light and fluffy.

In another medium sized bowl whisk together the flour, baking powder, cinnamon, salt & baking soda.

Add the dry mixture to the wet-beat until smooth & just combined. Do not overbeat.

Spoon the batter on top of the chocolate batter making sure it is filled evenly.

With a fork or a knife, swirl until a marbling effect occurs.

Bake for 18-22 minutes until cupcake ceentres spring back when touched lightly with figures. Remove from oven and let sit for 5 minutes in pans. Remove from tins & place on cooling racks. Cool completely before frosting.

Cinnamon Frosting Directions:

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter & sugar slowly until incorporated.  Add more sugar if required. Add the cinnamon & vanilla and beat until smooth.

Source: adapted from More Chocolate