I cannot believe it’s taken me this long to share a pumpkin recipe this fall! Seriously, it’s October 9th!
Even though I’m super late to the party, I think this recipe’s worth it. It’s not the first pumpkin recipe I’ve tried this season, but it’s the first one that won me over and was considered blog-worthy.
The cupcake portion of the recipe is magical. It’s everything that you love about yellow cake, but pumpkin-flavored! Totally moist, perfectly spiced, and beautifully orange-tinted. These cupcakes are actually cakey, too, instead of being muffins parading around under the name cupcake.
And then there’s the ganache filling, because these cupcakes totally deserve ganache filling. It’s the best kind of surprise to bite into a cupcake and discover a pocket of chocolate goodness lies within. And then to top things off/make these cupcakes even more beautiful is a pillow of homemade marshmallow frosting that can be toasted (eek!!).
These are my weekend present to you. Happy fall weekend!
- 1 cup granulated sugar
- ½ cup + 2 tablespoons vegetable oil
- ½ teaspoon vanilla extract
- 1 cup canned pumpkin
- 2 eggs
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 teaspoon ground Saigon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- 6 ounces semi-sweet chocolate chips
- ¼ cup heavy whipping cream
- 3 tablespoons butter
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- pinch fine salt
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Place liners in cupcake tins.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
- In the bowl of a stand mixer, combine the sugar and oil. Beat to mix. Stir in the vanilla and pumpkin. Beat in eggs one at a time.
- Gradually add the dry ingredients to the wet ingredients, allowing to mix until just incorporated before the next addition.
- Fill cupcake liners ¾ of the way full using an ice cream scoop.
- Bake for 20 minutes, until a wooden toothpick inserted into the center of a cupcake comes out clean. Allow to cool in cupcake tin for a few minutes before transferring to a cooling rack to cool completely.
- When cupcakes are almost completely cooled, begin preparing the ganache filling.
- In a large microwave safe bowl, add the chocolate chips, heavy cream, and butter (you want the chocolate chips to be mostly covered by the heavy cream).
- Microwave until the heavy cream begins to boil, about 1-2 minutes.
- Whisk the chocolate mixture until smooth.
- Set aside for 15 minutes, stirring every 5 minutes, until ganache has thickened, but is still pourable.
- When ready to fill cupcakes, cut a small hole in the center of each cupcake (save the cut out pieces to have a for a snack later!). Pour in the ganache. Set cupcakes aside for frosting.
- Fill a medium-sized saucepan with approximately 1 inch of water. Bring to a simmer over medium heat.
- In the bowl of a stand mixer, whisk to combine egg whites, sugar, cream of tartar, salt, and vanilla.
- Place the bowl of the stand mixer over the saucepan with simmering water (the bottom of the bowl should not be touching the simmering water).
- Heat the egg white mixture while whisking constantly until the sugar has dissolved and the mixture is hot to the touch (approximately 120 degrees), about 6 minutes.
- Transfer the bowl of the stand mixer to a stand mixer fitted with a clean whisk attachment. Begin whisking the mixture at medium speed for 1 minute. After 1 minute, increase the speed to high. Whisk for an additional 5 minutes, until stiff, glossy peaks form.
- Transfer marshmallow frosting to a piping bag. Top cupcakes with marshmallow frosting.
- Optional: Toast marshmallow frosting using a kitchen torch or your broiler. Watch closely, as they can burn quickly!