Chocolate Pumpkin Cake And Cupcakes Recipes

CHOCOLATE PUMPKIN CUPCAKES

Steps:

• cut the pumpkin into 1-inch x 1 inch /2.5 cm x 2.5 cm cubes. Place pumpkin cubes, sugar, and water in a saucepan and cook over medium heat for 35 minutes. Drain pumpkin cubes with a colander for 30 minutes. Keep the pumpkin syrup for later.
• Preheat oven to 175 F/80 C. Place pumpkin cubes on parchment paper and dry in the oven for 2 to 3 hours. Let cool and roll pumpkin cubes, a few at a time, in granulated sugar.
• cut the pumpkin into small cubes and cook with sugar and water over medium heat for 20 minutes until the pumpkin is soft. Drain the pumpkin with a colander and make the puree using a food processor. Set aside.
• Preheat oven to 335 F/170 C. To make the batter, sift flour, icing (powdered) sugar, cacao powder, salt, and baking powder and put aside. Beat softened butter with the dry ingredients using a stand mixer. Add eggs, egg whites, and mix. Gradually add warm milk, and mix to combine. Pour/spoon the batter into cupcake liners, filling up to 2/3. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before decorating.
• , place softened butter, sugar, and 85 ml of pumpkin syrup (remained after making the sugared pumpkin) in a bowl and beat with an electric mixer till the mixture becomes creamy. Add cream cheese at room temperature and beat it till the cream becomes smooth and homogeneous.
• remove the center of cupcakes with a cupcake corer and fill each cupcake with pumpkin filling. Place pumpkin frosting in a pastry bag with the open star pastry tip (Wilton 1M) and pipe on top of cupcakes. Decorate each cupcake with a candied pumpkin cube.

CHOCOLATE PUMPKIN CAKE AND CUPCAKES

Steps:

• Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
• Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
• Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.).
• Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.

CHOCOLATE PUMPKIN CUPCAKES

Steps:

• Preheat oven to 375°F.
• Line cupcake trays with paper liners (24), or the bottoms of 2 8 inch cake pans with parchment paper, lightly buttered.
• Sift flour, cocoa, baking powder, baking soda and salt together and set aside.
• Stir the buttermilk, pumpkin and vanilla together in a small bowl and set aside.
• Beat the butter and sugars together using a stand mixer on medium speed until light and fluffy.
• Beat in the eggs and egg yolk, one at a time.
• Reduce mixer speed to low and alternately beat in the flour mixture and the buttermilk mixture in thirds.
• Pour the batter into the pans and bake until a toothpick can be inserted into the center and comes out clean. (about 22 minutes for cupcakes, about 35 minutes for a cake).
• Cool completely before icing with the Easy Buttercream Icing #425083.
• For the cake, after iced, you can cover with a chocolate glaze.
• To make the glaze, place the bittersweet chocolate, cold butter and corn syrup in a medium heatproof bowl.
• Bring heavy cream to a boil and pour it over the chocolate and let sit for 3 minutes.
• Gently stir using a whisk until smooth.
• Let sit until thickened, about 3 to 5 minutes.
• Pour the glaze onto the center of the iced cake, allowing it to drip over the edges.

CHOCOLATE-PUMPKIN CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of an electric mixer. Mix briefly until combined. Add pumpkin, milk, canola oil, and vanilla extract; mix on medium speed for 2 minutes. Add water and mix until just blended.
• Spoon batter into the prepared muffin cups, filling each almost all the way to the top.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool in trays for about 10 minutes before transferring to wire racks to cool completely.

CHOCOLATE PUMPKIN CAKE WITH CINNAMON CHOCOLATE GLAZE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 12-cup bundt pan.
• In an electric mixer, combine cake mix, spices, baking soda, pumpkin, water and eggs.
• Mix on low for 1 minute.
• Scrape down sides of bowl.
• Increase speed to medium and mix for 2 more minutes or until thoroughly combined and batter is smooth.
• Fold in chocolate chips and nuts.
• Spoon batter into prepared bundt pan and smooth out top with a spatula.
• Bake for 40 minutes or until top springs back when lightly pressed.
• Cool in pan on a wire rack for 20 minutes then turn out onto rack to cool for 20 minutes more.
• To prepare glaze: combine sugar, butter and milk in a medium saucepan and stir until butter melts and mixture comes to a boil.
• Boil for 1 minute while stirring constantly.
• Remove from heat.
• Mix in cinnamon chips, cocoa powder and vanilla and stir until smooth.
• Let sit a few minutes to thicken.
• Pour over cooled cake.
• Dust with powdered sugar if desired.

CHOCOLATE PUMPKIN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
• Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.

CHOCOLATE CUPCAKES WITH PUMPKIN CHEESECAKE FILLING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Place cream cheese, 1/3 cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. Beat using an electric mixer until thoroughly combined and no lumps remain. Stir in chocolate chips.
• Whisk flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a large bowl. Mix in water, oil, vinegar, and vanilla extract until batter is well blended.
• Fill muffin cups 1/2-full with batter; top with 1 tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

DOUBLE CHOCOLATE PUMPKIN CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
• Sift the flour, cocoa, baking powder, baking soda and salt together; set aside. In a separate bowl, stir together the yogurt, pumpkin, vinegar, and vanilla extract, set aside.
• In a large mixing bowl, and using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Alternately beat in the flour and pumpkin mixtures in thirds (for example, beat in 1/3 flour mixture followed by 1/3 pumpkin mixture and repeat until everything is combined). Fold in the mini chocolate chips.
• Working quickly, spoon batter into cupcake cups, filling each about 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven and bake approximately 25 minutes. Cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes then remove cupcakes from pans and let cool completely on the wire racks.

PUMPKIN CHOCOLATE DESSERT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
• In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.
• Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.
• Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.