Description
Moist, spiced pumpkin cupcakes topped with a rich, glossy dark chocolate ganache. A sophisticated autumn treat that balances earthy pumpkin with decadent cocoa.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup vegetable oil
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 4 oz semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- In a separate bowl, beat eggs, brown sugar, and oil until smooth, then stir in pumpkin puree and vanilla extract.
- Fold the dry ingredients into the wet ingredients until just combined; do not overmix.
- Fill each cupcake liner 2/3 full and bake for 18-22 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- Heat heavy cream in a saucepan until simmering, then pour over chopped chocolate in a heat-proof bowl.
- Let the chocolate sit for 5 minutes, then whisk gently until a smooth, glossy ganache forms.
- Spoon the ganache onto cooled cupcakes and spread evenly to the edges.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American