Pumpkin Pie Stuffed Chocolate Cupcakes (+ salted caramel cream cheese frosting and chocolate ganache)
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.
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Ingredients

  • Pumpkin Pie Filling
  • 3 batches of cupcakes)
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon (or pumpkin pie spice, if you prefer)
  • 2 large eggs
  • 15 ounces canned pumpkin (not pumpkin pie filling)
  • 12 ounces evaporated milk
  • Chocolate
  • 1 cup heavy cream (can take this down to 3/4 cup if you want extra-thick ganache)
  • 1 cup chocolate chips (or better quality chocolate, chopped)
  • 12-15 cupcakes (mine made closer to
  • sugar
  • 3/4 cup plus
  • 2 tablespoons flour
  • 7 tablespoons cocoa powder (not Dutch-processed)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup milk (I used almond breeze)
  • 1/4 cup vegetable oil
  • 1 tsp pure vanilla extract
  • 1/2 cup boiling water
  • 1 ratio of room-temperature cream cheese and butter (around 6 tablespoons), and then as much caramel as I thought tasted good (maybe 1/2 cup), a sprinkle of salt, and around 3 cups of powdered sugar until I realized adding more sugar was not going to help the runniness.

Instructions

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