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 POUND CAKES
These loaf cakes are always a winner, they always turn out great, they rise so high, and are so moist, if desired, you could add mini chocolate chips, or nuts, or both! If you like you could dust with icing sugar after baking.
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 4 mini loaf cakes
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees, (second lowest position).
- Grease bottoms only of mini loaf pans.
- In a large bowl, beat together sugar, butter, oil; add eggs, until well combined (about 2-3 minutes).
- Combine/sift flour, baking soda, cinnamon, nutmeg, cloves and salt.
- Add the dry mixture to egg mixture, with canned pumpkin; mix well.
- Pour/transfer into regular or fluted mini loaf pans, filling 3/4 full.
- Bake for about 25-30 minutes, or until cake test done with toothpick.
PUMPKIN CHOCOLATE CHIP MINI BUNDT® CAKES
This family favorite dessert is the perfect conclusion to a holiday meal. Add this dessert to your family dinner anytime of the year or enjoy with a favorite beverage. The combination of pumpkin and chocolate adds a delicate yet tantalizing sweet twist. Top off with ice cream or whipped cream.
Provided by Mrs. T
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini fluted Bundt® pans with cooking spray.
- Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add pumpkin puree; beat until well blended.
- Mix flour, salt, baking powder, baking soda, and ginger powder together in another bowl. Mix into pumpkin mixture. Fold chocolate chips into the batter.
- Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 472.5 calories, Carbohydrate 55.7 g, Cholesterol 49.6 mg, Fat 26.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 5.9 g, Sodium 791.4 mg, Sugar 34 g
MINI PUMPKIN CAKES
Colorful dessert ready in an hour! Enjoy these mini cupcakes made using Betty Crocker™ Super Moist™ white cake mix and fruit snacks.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 48 mini muffin cups. Make cake batter as directed on box--except stir in orange peel and 6 to 8 drops each red and yellow food colors. Divide batter evenly among cups, about 1 heaping tablespoonful each. Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan and cool completely, about 10 minutes.
- In medium bowl, stir together frosting, 6 drops red food color and 8 drops yellow food color. Frost top of each cupcake. Using black gel, draw 2 triangles on each cupcake to look like pumpkin eyes, and draw a circle to look like a mouth.
- Cut fruit snack into 48 (1-inch) pieces; tightly roll each piece to make a stem for each pumpkin. Place stem at top of each pumpkin. Store loosely covered.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Pumpkin Cake, Sodium 95 mg, Sugar 10 g, TransFat 1/2 g
MINI CHOCOLATE-PUMPKIN 'PIE CAKES'
Imagine a mini pumpkin pie baked into a chocolate cupcake. That's Mini Chocolate-Pumpkin 'Pie Cakes.' Now imagine how popular you'll be when you bring these pumpkin pie cakes to a potluck or Halloween party.
Provided by My Food and Family
Categories Dairy
Time 2h25m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400ºF.
- Place flour in large bowl. Cut in 4 oz. cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball. Place on lightly floured surface; pat into 1-inch-thick rectangle. Cut into 24 equal pieces; press onto bottoms and up sides of 24 mini muffin pan cups.
- Mix pumpkin, sour cream, sugar, egg and 1 tsp. cinnamon until blended; spoon into crusts.
- Bake 20 to 25 min. or until centers are set. Cool 10 min. in pan. Remove to wire racks; cool completely.
- Heat oven to 350°F. Prepare cake batter as directed on package. Blend in 2 tsp. of the remaining cinnamon. Spoon about 1 Tbsp. cake batter into each of 24 medium muffin pan cups sprayed with cooking spray. Place 1 pumpkin pie in each cup. Cover with remaining cake batter.
- Bake 18 to 20 min. or until toothpick inserted in centers of cupcakes comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
- Beat remaining cream cheese and marshmallow crème in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Frost cupcakes and sprinkle with remaining cinnamon.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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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- Allow egg to stand at room temperature for 30 minutes. Meanwhile, generously grease and lightly flour 6 fluted individual tube pans; set aside. In a medium bowl stir together flour, baking soda, cinnamon, nutmeg, salt, and cloves. In a small bowl combine pumpkin and milk. Set bowls aside.
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