I have hardly felt like it is Halloween yet, school has loaded me up with so many midterms and papers I haven’t had much time to think about much else. I thought for Halloween I would get a break but no the day after Halloween I have two exams and a paper due, terrific! Just because I have a lot of school work though doesn’t mean I haven’t been baking; my mums work is having a really big Halloween party today so I made these witch hat cupcakes and a few other goodies. I got this idea from two really awesome blogs Back to the Cutting Board and Whisk Kid. Right now everything I have been baking has not just been pumpkin because of the season but the Giants are in the world series!!! Everywhere you look around here people are wearing black and orange it’s really been fun!
Chocolate-Pumpkin Marble Cupcakes Adapted from Back to The Cutting Board
1 1/4 cup pumpkin puree
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
3/4 cup butter, softened*
4 large eggs
1 tsp. vanilla
2 3/4 cups cake flour, divided
3 tsp. pumpkin pie spice
2 tsp. baking powder, divided
1 tsp. salt, divided
3/4 cup Dutch-processed unsweetened cocoa
1 1/3 cup regular or low-fat buttermilk, divided
Preheat oven to 350 degrees (F). Put 24 cupcake wrappers in the cupcake pans.
Meanwhile, in a large mixer bowl cream butter until light. Add both sugars in a steady stream and mix on medium for about 5 minutes.
Add eggs, one at time, mixing well after each. Add in vanilla.
Transfer half of the mixture into another large bowl (another mixer bowl would be helpful, but any large bowl will work). Set aside.
Add pumpkin to the first bowl. Mix well.
In a smaller bowl combine 1 3/4 cup flour, pumpkin pie spice, 1 tsp. baking powder and 1/2 tsp. salt.
Add half of the flour mixture to the pumpkin mixture and mix well. Mix in 1/3 cup buttermilk. Then add the remaining flour and mix until combined. Set aside.
In the smaller bowl combine 1 cup flour, 3/4 cup cocoa, 1 tsp. baking powder and 1/2 tsp. salt.
Add half of the flour/cocoa mixture to the other large bowl and mix well with a whisk or your mixer. Mix in 1 cup of buttermilk. Then add the remaining flour and mix until combined.
Spoon about a tablespoon of pumpkin in each cupcake liner, then a tablespoon of chocolate batter, then another tablespoon on pumpkin. Using a toothpick swirl the layers together.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on wire rack for 20 minutes.
Then Frost with Cream Cheese frosting.
Witch Hats via Whisk Kid
Red royal icing
Pipe a thick line of icing around the bottom of a chocolate kiss. Press firmly onto the center of a chocolate coin so the icing spreads around the kiss to hold it in place. Stick on top of Cupcakes and enjoy!