Pumpkin Chili Cupcakes w/ Ganache Frosting & Pumpkin Seed Brittle

By on November 20th, 2007 . Filed under: Recipes .

Now that’s a mouthful! But these cupcakes look amazing! I think they would be a great substitute for pumpkin pie this Thanksgiving. But, seeing as I am attending a rather traditional Thanksgiving dinner I might just make them for my kids & DH this weekend.

From the Pastry Princess “This is a great fall cupcake, moist and full of warm, comforting flavors. The Ancho chili is a surprising but lovely treat, and the luxurious chocolate frosting seemed to temper the heat of the Ancho. I had to use every ounce of willpower to not eat myself into a semi-conscious state of sugar intoxication, as this chocolate frosting is sinful.”

Pumpkin Cupcakes
adapted from Martha Stewart.com
Makes about 24 cupcakes

2 cups of all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon of salt
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
1 teaspoon Ancho chili powder
pinch Cayenne
1/2 cup of packed light brown sugar
1 1/2 cups of sugar
1 cup unsalted butter, melted
4 large eggs, lightly beaten
15 ounces pumpkin puree

Preheat the oven to 350 degrees F.
Whisk together the flour, baking powder, soda, salt, and spices. Set aside.
Whisk together the sugars, butter, and eggs. Then add the dry ingredients and whisk them in. Whisk in pumpkin puree. Taste and adjust spices.
Fill cupcake papers about ½-2/3 full. Bake until they spring back to touch and a cake tester comes out clean, about 15-18 minutes. Transfer to a wire rack and let cool.

Chocolate Ganache Frosting
Adapted from Cupcake Bakeshop

14 ounces of chocolate (I used 70% since pumpkin is quite sweet)
1 1/4 cup whipping cream
1/4 cup butter, room temperature
3 cups powdered sugar
1/2 teaspoon of salt
1/2 cup of whole milk
1 teaspoon of vanilla

Chop chocolates and transfer into a heat proof bowl. Heat the cream in a small saucepan until bubbles form around the edge of the pan. Pour cream over the chocolate. Let sit for 1 minute, and then stir using a rubber spatula until combined. Add the butter to the chocolate, stirring until combined.
Sift the powdered sugar and whisk together with salt, milk and vanilla in another bowl until combined. Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.Let sit at room temperature until thickened. Beat with an electric mixer until fluffy. Pipe or spread onto cupcakes.

Pumpkin Seed Brittle

1 cup sugar
2 ounces butter
½ teaspoon vanilla
½ teaspoon Ancho chili powder
1 cup roasted and salted pumpkin seeds

Prepare a flat baking sheet with a non-stick baking mat or silpat.
Place the sugar in a small, non-reactive metal pan.
Cook over medium heat until caramelized in a deep amber color.
Immediately add the butter, vanilla and Ancho, whisking continuously until completely emulsified and combined.
Stir in the pumpkin seeds and spread onto prepared baking sheet.
Allow to cool and then break into shards and use to garnish cupcakes.

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4 Responses to Pumpkin Chili Cupcakes w/ Ganache Frosting & Pumpkin Seed Brittle

  1. Heather

    I made these last year and they are absolutely the best cupcake I have ever tasted! I made these for a friend of mine’s birthday who got pregnant that same weekend…I like to think that the delicious cupcakes can take the credit for this. Her baby shower is this weekend and I am in charge of making the cake. I would LOVE to make a cake version of this cupcake. Can anyone tell me how to alter the recipe so that it will work as a cake rather than cupcakes?

  2. shanda c. gordon

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  3. Solar Pumps

    I feel all warm and fuzzy inside just thinking about it :)

  4. Beaded Fringe Trim

    Nice post. I put you in RSS now so I can see more from you down the road.

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