Day 70 – Brownie Cupcakes with Pumpkin Cream Cheese Frosting

9 Oct

It’s officially into October now, so it’s perfectly acceptable to enjoy a Pumpkin dessert…or 2….or 12…but who’s counting?!

It’s no secret that I love brownies.  I mean, I love chocolate, so who’s surprised.  When I was a kid, I used to only put about 2/3 of the brownie batter in the actual pan.  The rest went into the living room with me and a spoon…

Did you do that too??

If you did (or know someone who did), you need to try these Brownie Cupcakes with Pumpkin Cream Cheese Frosting (recipe below from Sally’s Baking Addiction).

Brownie-Cupcake     Mini-Brownie-Cupcake

These cakes have the texture of a brownie, very dense and very moist!  They also taste like a dark, fudgy brownie. Not terribly sweet.

Pumpkin-Frosting

The frosting seems like it’s going to be rather thin, but it sits on the cupcakes quite well – wasn’t sliding off.  It is also very sweet and spicy (as in cinnamon/pumpkin spice, not cayenne…).

Cupcake-with-frosting     Mini-Cupcake-w-frosting

These are lovely.  My husband said, “Like pumpkin pie in your mouth, then you get chocolate at the end.” That’s a fairly accurate description. I said it was more like a pumpkin-filled chocolate pastry. Very enjoyable. These would be perfect for any holiday gathering. They look autumn-y, they’re super easy to put together and they are delicious!  Note: The minis are a nice version too, very accurate to the taste!

Scoring Sheet:

  • Cupcake Taste: 4 (I love brownies)
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4.5 (batter is all in 1 bowl, my favorite kind!!)
  • TOTAL: 20

RECIPE

Brownie Cupcakes with Pumpkin Cream Cheese Frosting (recipe from Sally’s Baking Addiction)

Brownie Cupcakes

  • 4 ounces unsweetened or bittersweet chocolate, chopped (I used Ghirardelli)
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 1 and 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt

Pumpkin Cream Cheese Frosting

  • 4 oz cream cheese, softened to room temperature
  • 2 Tablespoons unsalted butter, softened to room temperature
  • 1/4 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp nutmeg (OR 3/4 tsp pumpkin pie spice)
  • 2 – 2.5 cups confectioners’, sifted
  • 1/4 cup flour (to thicken, as needed)
  • salt, to taste

For directions visit Sally’s Baking Addiction.

*Tomorrow: Caramel Macchiato Cupcakes*

3 Responses to “Day 70 – Brownie Cupcakes with Pumpkin Cream Cheese Frosting”

  1. Sally October 14, 2013 at 6:25 pm #

    Thank you so much for trying out my brownie cupcakes. The pumpkin frosting makes them perfect for this time of year. 🙂 I have to make them again soon!

    • My Year of Cupcakes October 14, 2013 at 6:35 pm #

      Of course! I have a feeling we’ll be making them often. Thanks for stopping by my site!

Trackbacks/Pingbacks

  1. Weekly Winner #10 | my year of cupcakes - October 15, 2013

    […] Brownie Cupcakes with Pumpkin Frosting from Sally’s Baking Addiction (check out that day here).  AND the Chocolate S’mores Cupcakes from Authentic Suburban Gourmet (check out that day […]

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