How To make Spicy Chocolate Pumpkin Mini Cakes
Batter 1 1/4 cups unsalted butter
softened
2 cups sugar
1 cup unsweetened cocoa powder
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
4 large eggs :
at room temperature
1 can (16 oz.) solid pack pumpkin
1/2 cup milk
2 teaspoons vanilla
2 2/3 cups flour
Brown Sugar Frosting 1 1/3 cups packed brown sugar
2/3 cup unsalted butter
1/4 cup milk
2 cups confectioner's sugar
1 teaspoon vanilla
1/3 teaspoon each red & yellow liquid food color
6 Pepperidge Farm Pirouette cookies -- For garnish
Hot oven to 350. Lightly grease twelve 1 cup capacity mini-bundt pans. (If you only have 1 pan with 6 wells, the batter can remain at room temperature while the first batch bakes.) You can also use regular 1/2 cup capacity muffin tins using 1/3 cup batter per well. For batter: In a large bowl with an electric mixer on medium low speed, beat butter, sugar, cocoa, pie spice, baking powder and baking soda unitl creamy, gradually increasing speed to high. Add eggs, one at a time and beat until mixture is fluffy. On low speed, beat in pumpkin, milk and vanilla (mixture will look curdled). Gradually add flour, beating just until blended. Fill each prepared well with 2/3 cup batter (if using separate tins). Smooth tops. Bake 18 to 20 minutes until a pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Invert pan on rack and tap to release cakes. Let cool completely. Place rack over a waxed paper lined baking sheet. For frosting: In a medium saucepan, bring brown sugar, butter and milk to a gentle boil. Stir until butter melts, sugar dissolves and mixture is smooth. Gradually beat confectioners' sugar and vanilla into hot mixture. Remove from heat and beat in red and yellow food color until frosting is pumpkin orange. (You may need to add some more food coloring.) Spoon frosting over cakes so it runs down sides, letting some cake show near the bottom. If frosting becomes too thick, stir over low heat or transfer to a microwave safe bowl and microwave on medium (defrost) until the right consistency. Cut wafer cookies in half crosswise and insert in center hole of cakes for "stems". (Frosing will help them stick.) Cover with plastic wrap and store at room temperature up to 3 days.
How To make Spicy Chocolate Pumpkin Mini Cakes's Videos
Easy Halloween Chocolate Pumpkin Cake
If you are celebrating Halloween and you are searching for an easy and quick dessert, here is an awesome idea that I am glad to share with you, an Easy Halloween Chocolate Pumpkin Cake. A moist chocolaty pumpkin cake topped with chocolate ganache and decorated with a white chocolate spiderweb. The cake is bursting with fall flavors due to the spice mix used to flavor the cake. The chocolate and pumpkin spice are a great combo and I highly recommend trying this Chocolate Pumpkin Cake this season.
To print the recipe check the full recipe on my blog:
#chocolatepumpkincake #halloweencake
0:00 - Intro
0:52 - Preparing chocolate pumpkin cake batter
2:50 - Pan Size
3:09 - Baking Time
3:13 - Preparing chocolate glaze
3:59 - Makin the spider web
5:12 - Enjoying the cake
Ingredients
1 cup (125g) all-purpose flour
⅓ cup (40g) unsweetened cocoa powder
3/4 tsp (4g) baking soda
1/2 tsp (2g) salt
1/2 tsp (1g) cinnamon
1/4 tsp (1g) ginger
1/4 tsp (1g) nutmeg
1/8 tsp cloves
1 egg
⅓ cup (70g) granulated sugar
¼ cup (50g) brown sugar
1/4 cup (60g) vegetable or canola oil
1 tsp (5g) vanilla extract
1 1/4 cup (300g) pumpkin puree
1/2 cup (80g) roughly chopped semisweet chocolate
Chocolate Glaze
4 oz (120g) semi-sweet chocolate
5 oz (140g) whipping cream
For decoration
1.5 oz (45g) white chocolate
Oreo crumbs
A mini oreo, for the spider, optional
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10 of the EASIEST Pumpkin Dessert Ideas
We love all things pumpkin! With Halloween and Thanksgiving right around the corner… pumpkin treats are one of our main desserts that we cook during this time of year! Take a look at this list… you will be amazed just how much you can do with pumpkin!
Now as a busy mom, I don't love spending time on meal planning. Let us help you out! Join over 8000 others to our meal planning app! We promise you will save time and money! Try it out for 7 days FREE here:
Find all of the printable Pumpkin recipes here:
1. 3 Ingredient Pumpkin Cookies:
2. Carmel Pecan Turtle Pumpkin Pie
3. Simple Pumpkin Pie:
4. Caramel Pumpkin Poke Cake:
5. Mini Pumpkin Poppers:
6. Pumpkin chocolate chip bread:
7. Pumpkin Sheet Cake:
8. Pumpkin Pie Milk Shakes:
9. Pumpkin Pie Truffles:
10. Pumpkin Snickerdoodle Bread:
Timestamps:
0:00 Top 10 Pumpkin Desserts
0:24 Caramel Pecan Turtle Pumpkin Pie
3:03 3 Ingredient Pumpkin Cookies
4:55 Simple Pumpkin Pie
6:23 Caramel Pumpkin Poke Cake
8:43 Mini Pumpkin Poppers
9:38 Pumpkin Chocolate Chip Bread
14:10 Pumpkin Sheet Cake
20:15 Pumpkin Pie Milkshakes
22:15 Pumpkin Truffles
25:25 Pumpkin Snickerdoodle Bread
#pumpkinrecipes #sixsistersstuff
Pumpkin Spice Bundt Cake | Kitchen Confidante
RECIPE:
This easy Pumpkin Spice Cake recipe has all the flavors of fall baked in a Bundt pan! Buttermilk makes it moist, and cinnamon, nutmeg & cloves makes it cozy. Perfect for gift giving, or keep it all for yourself!
Kitchen Confidante is a food blog by Liren Baker based in San Francisco, where she shares the taste and inspiration behind the food she shares from her kitchen. Find this recipe and more at
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Pumpkin Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pumpkin Cake. Fall brings cooler days which means we can start baking again. One cake I particularly enjoy is this honey colored Pumpkin Cake with its shiny chocolate glaze. This cake is full of flavor and keeps fresh for days, thanks to the pumpkin puree and oil. The chocolate glaze is really a Ganache which is a delicious mixture of semi sweet or bittersweet chocolate and cream. I like to make this Pumpkin Cake the day before serving, so the flavors of the cake and chocolate glaze have time to soften and mingle.
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How to Make a Pumpkin Bundt Cake
How to Make a Pumpkin Bundt Cake
There's something about a good bundt cake that's so appealing. I wonder if it's the promise of several pieces accompanying my morning coffee the next day that I enjoy so much... This little number has pumpkin purée, maple syrup and lots of spices. It's topped off with a thick maple glaze and chopped candied nuts. I have been making tons of candied maple nuts this season; they add a lot of texture and flavor but most importantly they're a perfect baker's snack! I don't know if it's just me but all this holiday baking has meant that I'm eating chocolate chips and stray pieces of cake for lunch instead of some healthy protein or salad situation ???? So at least the nuts are good for you right? Full recipe and more pics up on the blog check it out! ????
Mini Pumpkin Spice Cakes
This perfect for Fall recipe is for all Pumpkin Spice lovers! Easy and straightforward to make, you’re gonna love it!
This recipe yields around 15 mini cakes. You can also make a round cake using 1 8inch pan.
Here are the ingredients:
- 3 Eggs
- 1 tsp Vanilla
- Pinch of salt
- 1/2 C. Granulated Sugar
- 1/2 C. Brown Sugar
- 3/4 C. Vegetable Oil
- 1 C. Pumpkin Purée
- 1 1/2 C. All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Cinnamon Powder
- 1/2 tsp Pumpkin Spice
To make the Pumpkin Spice Cream Cheese Glaze:
Combine:
- 1/4 C. Cream cheese
- 1/4 C. Powdered Sugar
- 1-2 Tbsp. Milk
- Pumpkin Spice Powder (to taste - I used about 1/4 tsp)
NOTES:
- Don’t be afraid to mix eggs/sugar mixture for a few minutes on high.
- Make sure to mix on the lowest setting or by hand when you incorporate the dry ingredients. Stop as soon as everything is combined.
- The mold I’m using is from nycake.com (feel free to use my code BUTTER10 for 10% off your order - not affiliated)