MINI PUMPKIN CUPCAKES WITH CHOCOLATE FROSTING
Provided by Giada De Laurentiis
Time 1h
Yield 36 mini cupcakes or 12 regular-sized cupcakes
Number Of Ingredients 12
Steps:
- Cupcakes: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 36 mini cupcake molds with paper liners. Set aside.
- In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice. Using an electric hand mixer, beat the mixture on low speed until smooth. Increase the speed to high and beat until light and fluffy, 2 minutes. Using a small ice cream scoop, fill the prepared molds with the batter. Bake until puffed and golden, about 10 to 12 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before frosting, about 20 minutes.
- Frosting: In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream. Using a hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
- Using a small spatula, spread the frosting on top of the cupcakes. Decorate with mini-chocolate chips, sprinkles, colored sugar, and small candies.
MINI PUMPKIN CUPCAKES
These delicious little morsels were featured as part of an "Open House Buffet for 12" that was in a December 1985 issue of Bon Appetit. Serve with fresh fruit and berries. Leftovers are great for breakfast the next day!
Provided by Leslie in Texas
Categories Dessert
Time 35m
Yield 48 mini cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Line 48 miniature muffin cups with paper liners.
- Using electric mixer, beat pumpkin,butter,juice and eggs until smooth.
- Add remaining ingredients except powdered sugar and beat until smooth, stopping to scrape down sides of bowl.
- Spoon 1 tablespoon batter into each paper liner.
- Bake until tester inserted in center of cupcake comes out clean, about 10 minutes.
- Cool completely in pans.
- Sprinkle with powdered sugar and serve.
MINI PUMPKIN CAKES
I saw these cute cakes at a local grocery store and decided to make my own version at home. They're a hit at any fall gathering. -Jennifer Dorff, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fold in walnuts. Spoon by 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350° until set, about 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the confectioners' sugar, water and maple flavoring until smooth; tint orange with red and yellow food coloring. Place wire racks with cakes over waxed paper. Spoon half of the glaze evenly over tops and sides of cakes, letting excess drip off. Let stand until glaze is set. Repeat with remaining glaze. , In a small bowl, beat confectioners' sugar and water until smooth; tint green. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round pastry tip. Fill bag with green frosting. Pipe vines on the pumpkins. For stem, insert a Tootsie Roll piece in the center of each pumpkin.
Nutrition Facts : Calories 813 calories, Fat 21g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 481mg sodium, Carbohydrate 152g carbohydrate (127g sugars, Fiber 2g fiber), Protein 7g protein.
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