Chocolate Pumpkin Cupcakes with Cinnamon Buttercream Frosting

Happy Halloween!

How's everyone doing on the east coast? This hurricane sandy was just crazy! But I just didn't want to let this hurricane keep me away from my baking. While I still have power, I wanted to bake up some very yummy Chocolate Pumpkin Cupcakes. Just in time for Halloween too! I wanted to incorporate some pumpkin into my chocolate cupcakes, so I found this wonderful recipe on I am Baker. This is the most moist cupcakes I've ever tasted!

For the Cinnamon Buttercream, I found this recipe on My Kitchen Addiction. I minus the brown sugar in this recipe because I didn't want it overly too sweet. This frosting is so darn good! I love the added cinnamon in this frosting, gives it a kick. Combine together makes the most delicious cupcakes, I've tried!

I also love these cute Halloween baking cups I bought from Tops. I think I'm going to go back and get some more for next year! ^_~

 For the finishing touch I drizzle some Vanilla Bean Caramel Sauce on these babies! This caramel sauce is so so good! I drizzle this sauce on everything, and I mean EVERYTHING! I love drizzling this on top of ice cream. Oh man...I think I'll have some when I'm done with this blog post...lol I will post this recipe soon!

This is a wonderful treat for Halloween. If your going to have a party, make them. If you have kids, make them, and if you don't and it's just you...make them!

Enjoy!

Chocolate Pumpkin Cupcakes

Makes 24 cupcakes

Ingredients:

1 cup brown sugar

1 cup white sugar

1/2 cup buttermilk

1 cup canned pumpkin

1 tablespoon vanilla

3/4 cups softened butter

4 Eggs

1 1/2 cups flour

2/3 cups cocoa

2 teaspoons baking powder

1 teaspoons baking soda

1/2 teaspoons salt

Instructions:

Heat oven to 350

In a small bowl combine buttermilk and pumpkin. Just mix together until incorporated.

In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt.

In a mixer, beat the butter, sugars, and vanilla together until light and fluffy. Add in eggs, one at a time, until fully incorporated.

Alternating, add the flour mixture and buttermilk mixture to the sugar mixture. Beginning and ending with the flour mixture.

Mix for 1 minute on low until fully combined. Using an ice cream scoop or 1/4 cup measuring cup, place batter in prepared cupcake pan.

Bake for 16-20 minutes. Cupcakes are done when an inserted toothpick comes out clean.

Source: I am Baker

Cinnamon Brown Sugar Buttercream

1 stick unsalted butter, softened
1/4 cup shortening
1/3 cup dark brown sugar, packed (I excluded this ingredient)
1/2 teaspoon cinnamon
3 cups powdered sugar (varies based on temperature/humidity)
3 tablespoons half and half (varies based on temperature/humidity)

In a large mixer bowl, combine the butter and shortening. Whip together with the whisk attachment until light and fluffy. 

Add the brown sugar and cinnamon and whisk until well combined.

Gradually add the powdered sugar, 1/2 cup at a time. Alternately add the half and half, whipping the icing on medium-high speed after each addition, until the desired consistency is reached.

Fill a pastry bag with the icing and pipe the icing onto the cupcakes. Top the cupcakes with Halloween candy and a sprinkle of cinnamon, if desired.

Source: My Kitchen Addiction

Chocolate Peanut Butter Layer Cake

I've always loved to bake birthday cakes for my family and friends. One of my dearest friend's birthday was coming up and I was having a bit of trouble deciding on what type of cake to bake for her. But as I thought I remembered her loving peanut butter. Peanut butter goes great with chocolate so I googled for a chocolate peanut butter cake recipe and came across this one from Annie's Eats Blog. I've made lots of recipes from her blog so I was super excited to give this cake a try!

The cake it self is delicious and very moist, so be careful when trying to assemble the cake layers. One of my layers broke in half, but it was okay cause once the cake layers come together, you wont noticed it. ~_^

This cake is absolutely delicious! The frosting is super yummy. It taste like peanut butter whipped cream! If you love peanut butter, you'll love this cake. This cake would be great for Halloween! Make it! You wont regret it!

Enjoy!

Chocolate Peanut Butter Layer Cake

Yield: about 16 servings for 8-inch round cake pan

 

Ingredients:

For the cake
1¾ cups plus 2 tbsp. (9 3/8 oz.) all-purpose flour
1½ cups (4½ oz.) unsweetened cocoa powder, plus more for dusting the pans
1 tbsp. instant espresso or coffee powder
1½ cups boiling water
¾ cup sour cream
1 tbsp. vanilla extract
1½ cups (3 sticks) unsalted butter, at room temperature
2½ cups plus 2 tbsp. (18 3/8 oz.) sugar
3 large eggs, at room temperature
1¼ tsp. baking soda
¾ tsp. salt

For the filling and frosting
¾ cup heavy cream, chilled
3¼ cups confectioners’ sugar, sifted, divided
1½ cups (3 sticks) unsalted butter, at room temperature
1 cup creamy peanut butter
1 tbsp. vanilla extract
Pinch of coarse salt

To garnish
Mini peanut butter cups, halved
  
Directions:

 

To make the cake, preheat the oven to 350˚ F. Butter the edges of 3 8-inch round cake pans and dust with cocoa powder, shaking out the excess. Line the bottoms of the pans with parchment paper. In a medium bowl, combine the cocoa powder, espresso powder, and boiling water. Whisk until smooth; set aside to cool slightly. When cooled down a bit, whisk in the sour cream and vanilla. Set aside. In the bowl of an electric mixer, beat the butter on medium-high speed until smooth, about 1 minute. Gradually blend in the sugar and whip on medium-high speed until light and fluffy, 2-3 minutes more. Blend in the eggs one at a time. In a medium bowl, combine the flour, baking soda, and salt; whisk to blend. 

 

With the mixer on low speed, add the dry ingredients in three additions alternating with the sour cream mixture, beating each addition just until incorporated. Divide the batter evenly between the prepared pans. Bake the cake layers for about 30-32 minutes or until a toothpick inserted in the center comes out clean, rotating the pans during halfway through to ensure even baking. Transfer the baked cake layers to a wire rack and let cool in the pans at least 30 minutes before inverting onto the rack to cool completely. 

 

To make the filling and frosting, combine the heavy cream and ¼ cup of the confectioners’ sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until light, fluffy, and stiff peaks form, being careful not to over mix. Transfer the whipped cream to a separate bowl. In the now empty mixer bowl fitted with the paddle attachment, combine the butter and peanut butter. Beat on medium-high speed until smooth, about 45 seconds. Add the remaining confectioners’ sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Blend in the vanilla extract and salt, and continue to whip on high speed until very fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed. Use a large spatula to gently fold about a third of the whipped cream into the peanut butter frosting. Once the first addition has been evenly incorporated, gently fold in the remaining whipped cream until no streaks remain.

 

To assemble the cake, place one of the cake layers on a cake board or serving platter. Spread an even layer of the frosting over the top of the cake. Top with a second cake layer and another layer of the frosting. Place the final cake layer on top. Frost the top and sides of the cake using a thin crumb coat at first.  Place in the freezer for 30 minutes to set. Reserve about 1 cup of the remaining frosting in a pastry bag fitted with a decorative tip (Annie used a Wilton #21). Once the crumb cake is set, frost the top and sides of the cake again using an offset spatula for a smooth finish. Use the reserved frosting to pipe a border around the base of the cake. Pipe swirls evenly around the top border of the cake. Finish by garnishing with halved peanut butter cups. (I find that freezing the candy for an hour or so beforehand helps them unwrap and cut while still looking nice.) Refrigerate the cake until ready to serve.

 

Source: Annie's Eats

 

Notes: I used a Wilton #1M

Pumpkin Cinnamon Streusel Coffee Cake

I love fall! I also love when the holidays come around and I get to bake up some delicious warm holiday foods. I love the smell of spices when something is being baked in the oven. 

It's been getting a bit colder where I live so I thought "What better way to warm up then to bake up some coffee cake!" But not just any old coffee cake, pumpkin coffee cake. Loaded with cinnamon streusel in the inside and out. 

I found this recipe on Two Peas & Their Pod. Looked so good that I just had to give this cake a go! This cake is delicious and easy to bake. I love when it bakes and all the smells come together. My house starts smelling like the holidays, love it! 

If your not so sure about pumpkin, don't be afraid. The flavor isn't over powering, so your going to taste all the yummy flavors that are included in this recipe. I'm planning on making this again, and again. It's that good!

Enjoy!

Pumpkin Cinnamon Streusel Coffee Cake

Yield: Serves 8 Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 60 minutes

Ingredients:

For the cinnamon streusel:

2/3 cup all-purpose Gold Medal flour
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into small chunks

For the cake:
1 1/2 cups all-purpose Gold Medal flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup plain Greek yogurt (I used Coconut Milk)

For the glaze:
1/2 cup powdered sugar, sifted
1/8 teaspoon ground cinnamon
2 teaspoons milk
1 teaspoon vanilla extract

 

Directions:

Preheat an oven to 350°F. Grease a 9-inch springform pan or a 9-inch cake pan with cooking spray. Set aside.

To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Add in the butter, using 2 table knives or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs. Set aside.

To make the cake batter, in a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt. In the bowl of a stand mixer, beat together the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add in the vanilla extract. Add the pumpkin puree and Greek yogurt and mix until just combined. Slowly add in the flour mixture. The batter will be thick.

Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Spread the remaining batter over the streusel and top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire cooling rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.

Make the glaze while the cake is cooling. In a small bowl, whisk together powdered sugar, cinnamon, milk and vanilla. Drizzle over the top of the cake. Cut into wedges and serve.

Source: Two Peas & Their Pod

Cinnamon Swirl Banana Bread

Nothing smells better than a freshly baked banana bread! Plus cinnamon...smells soooo gooood! I love Banana Bread, and so do my family. So when I told my dearest friend I would make her a recipe of Cinnamon Swirl Banana Bread for her birthday. She was so excited to get her hands on it. When it comes to sharing, it's not an option! She was not going to share with anyone! (well she did share with me!)

Anyways I just had to bake up another Cinnamon Swirl Banana Bread for my boy friend and I. I couldn't past this recipe by because of the cinnamon swirl sugar and the sugar glaze. Adds that extra goodness to your banana bread.

 

Biting into this was just like walking into heaven. This bread is so moist and delicious. The yogurt in this recipe will make for a really moist banana bread. So don't skip out on that! Like always I used coconut milk, instead of milk or yogurt. 

I used 1 cup of whole wheat flour and 1 cup of all-purpose flour. I love how whole wheat flour adds that texture to this banana bread. I also love how you can actually see the cinnamon swirl in this bread. Can you say Yummy!

If you have over-ripped bananas that are just about hitting that rotten stage, don't throw them away! There just about perfect for this recipe. Over-ripped bananas will bring out that sweetness in this bread. This is a simple easy recipe so give this a try!

Enjoy!

Cinnamon Swirl Banana Bread

Makes 1 9×5-inch loaf

Ingredients: 

2 cups white whole wheat flour (or all-purpose flour) 

3/4 tsp baking soda

1/2 tsp salt

1  tsp cinnamon

1/2 cup light brown sugar

4 Tbsp (1/2 stick) unsalted butter, softened to room temperature

2 large eggs

1 and 1/2 cups mashed very ripe banana (about 3 bananas) 

1/3 cup vanilla greek yogurt (I used Chobani Vanilla 0%) 

1 tsp vanilla extract

Cinnamon Swirl

1/4 cup sugar
1 tsp cinnamon

Simple Glaze

1/2 cup powdered sugar, sifted
1 Tbsp heavy cream (or half-and-half or milk)

Directions:

Preheat oven to 350F. Spray a 9×5-inch loaf pan with cooking spray. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.  In a separate large bowl, beat the brown sugar and butter with a stand or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla.  Slowly add in the dry ingredients. Do NOT over mix.  Batter will be thick.

Spoon half of the batter into prepared loaf pan.  Sprinkle with cinnamon-sugar swirl ingredients.  Top with remaining batter. Bake for 40-45  minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

While the bread is cooling, make the glaze in a small bowl by combining the powdered sugar and heavy cream.  Add more powdered sugar until you reached desired thickness.  Drizzle over banana bread.

Source: Sallys Baking Addiction

Blueberry Muffins

I’m telling you, one day I’m going to turn into a blueberry…lol I love blueberries, there one of my most favorite fruits! Love adding them to pancakes, pies, muffins and even just munching on them alone is a great treat. Since I had some in the fridge, thought I whip up some Blueberry Muffins. Any kind of muffin is my type of morning breakfast, hell even cupcakes will do! I also love when recipes have a crumb or streusel topping. In this recipe you make a crumb topping, which is the best part!

This recipe is from Allrecipes.com. I love going to this site, especially when the holidays are around the corner. There are some great recipes on there!  

These Blueberry Muffins are so good. They’re more of a cake like batter. Meaning they taste denser. These did taste a little dryer then other types of blueberry muffins I had before. But that didn’t stop me from having one or two. There really good but I wouldn’t say there to “ to die for”. I’ll let you be the judge of that! 

 If you want a simple easy recipe, I say give this one a try!

Enjoy!

 

 Blueberry Muffins 

Prep Time: 15 minutes Cook Time: 25 minutes Ready In: 40 minutes Serving: 8

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk (used coconut milk)

1 cup fresh blueberries

Crumb Topping:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Directions:

Preheat oven to 400 degrees F (200 degrees C.). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To make the Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated over, or until done.

Source: Allrecipes.com