Pumpkin Cupcakes with Chocolate Ganache and Spiced Cream Cheese Frosting
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups all-purpose flour
1 Tbsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
3/4 cup vegetable oil
2/3 cup unsweetened applesauce
1 cup granulated sugar
3/4 cup light brown sugar
2 tsp vanilla extract
3 large eggs
1 3/4 cups canned unsweetened pumpkin puree
1/3 cup low-fat buttermilk
1 recipe Thick Chocolate Ganache
1 recipe Spiced Cream Cheese Frosting
3/4 cup chopped pecans
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
8 oz cream cheese
1/2 cup unsalted butter
1 tsp vanilla
1/8 tsp salt
4 cups powdered sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
Directions
Preheat oven to 350degrees. In a large mixing bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, set aside. In a separate large mixing bowl, using an electric mixer, combine vegetable oil, applesauce, granulated sugar, brown sugar and vanilla. Add eggs and stir until combine. Stir in pumpkin puree and buttermilk and stir until well combine. Slowly add dry ingredients. Stir until no longer lumpy about 1 - 2 minutes. Pour about 1/4 cup mixture into buttered muffin cups or paper lined muffin cups and bake 20 - 23 minutes until toothpick inserted in center comes out clean. Let muffins cool 5 minutes in muffin tin. Remove to a wire rack and let cool 30 minutes.