Tag Archives: Frosting

Cupcake Bake-Off!

Day 10:

Sarah got into one of her baking moods tonight much to my delight for this means I get not one, but two sets of pumpkin cupcakes. If we hadn’t started so late there might have been three. Would that  be too many cupcakes? I don’t think so.

Shaving Nutmeg

Shaving Nutmeg

A few weeks ago we promised the local Gardening Club that we would have something baked for their Harvest Fest. That is this weekend and that’s where he majority of the cupcakes will go. So if you want to try them head over to the Garfield Heights Civic Center this Saturday between 1 and 4. Or you could just follow the recipes below. The first is a Pumpkin Cupcake with Chocolate & Walnuts (instead of Pecans) found at The Honour System. The second is a Pumpkin Cupcake with Dark Chocolate Frosting pulled from Sally’s Baking Addiction. Who will win the Cupcake Bake-Off? I will, I get two delicious cupcakes!

Pumpkin Cupcakes with Chocolate & Walnuts (we did not have pecans)
  • For the Pumpkin Cupcakes
  • 1/4 cup butter, melted
  • 1/4 cup nonfat sour cream
  • 1 ½ cups pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup sugar
  • 2 cups flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp salt
  • 1 ½ tsp baking powder
  • ¼ cup chopped walnuts
  • For the Chocolate Glaze
  • ½ cup dark chocolate chips
  • 1tbsp coconut oil


  1. Preheat oven to 350 and line muffin tin
  2. In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, salt, and baking powder and set aside.
  3. In a large bowl, stir together the butter, sour cream, and pumpkin puree
  4. Add the eggs and vanilla and stir until fully combined, then stir in the sugar
  5. Add in the flour mixture and stir until just combined. Don’t over mix!
  6. Spoon batter into lined muffin tin
  7. Bake for 15-20 minutes, or until golden and a toothpick inserted in the centre comes out clean
  8. Let the cupcakes cool in the pan for about 5 minutes. Meanwhile, make the chocolate glaze
  9. Add chocolate chips and coconut oil in a small microwaveable bowl and microwave for 35-45 seconds. Stir well until smooth
  10. Transfer cupcakes from muffin tins to a wire rack that has parchment paper underneath it for easier clean up
  11. Drizzle the chocolate glaze over the cupcakes and sprinkle with chopped walnuts
Kind of Nutty.

Kind of Nutty.

Pumpkin Chocolate Chip Cupcakes
  • 1 and 3/4 cups (220 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (100 grams) dark brown sugar
  • 2 large eggs
  • 1 cup (227 grams) pure pumpkin (not pumpkin pie filling)
  • 1/2 cup (120 ml) vegetable oil
  • 1/3 cup (80 ml) milk
  • 1 teaspoon vanilla extract
  • 1/2 cup (90 grams) mini chocolate chips

Dark Chocolate Frosting

  • 2 and 3/4 cup (270 grams) confectioners’ sugar
  • 2/3 cup (80 grams) unsweetened cocoa powder
  • 6 Tablespoons (90 grams) unsalted butter, softened to room temperature
  • 6 Tablespoons (95 ml) heavy cream
  • 1 teaspoon vanilla extract               


  1. Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.
  2. Make the cupcakes: In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
  3. In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter. Fold in the chocolate chips.
  4. Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  5. For the frosting: Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.
  6. With a handheld of stand mixer, beat the butter at medium speed until fluffy – about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low-speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet. Frost cooled cupcakes.



Tomorrow will we actually stay on schedule and make Pumpkin Smoothies? Saturday is MEGASAURUS! and a PUMPKIN CANNON!

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