I’m thrilled to share a delightful treat that combines the rich flavors of chocolate and the warmth of pumpkin in every bite – chocolate pumpkin cream filled cupcakes. Imagine a fluffy pumpkin-spiced cupcake, filled with luscious chocolate whipped cream, and crowned with a decadent dairy-free ganache. It’s the ultimate autumn dessert dream for any chocolate lover.
This recipe may have a few components, but trust me, the effort is well worth it. From the tender cupcakes enhanced with a secret ingredient to the surprise of biting into a creamy pumpkin center, each element adds up to pure magic. Whether you’re indulging solo or sharing with friends, these cupcakes are guaranteed to disappear quickly. Get ready to experience the perfect blend of flavors and textures in every scrumptious bite of these chocolate pumpkin cream filled cupcakes.
Ingredients
Indulge in the perfect blend of chocolate and pumpkin flavors with these delightful cupcakes. Below are the ingredients you’ll need to create these heavenly chocolate pumpkin cream filled cupcakes.
For the Cupcakes
- 130 g (1 cup) plain all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- Pinch of salt
- 1/4 cup black cocoa powder
- 1/2 cup granulated sugar
- 1 large egg and 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup whole milk, room temperature
- 1/4 cup sour cream, room temperature
- 1/2 cup canned pumpkin puree
For the Pumpkin Cream Filling
- 1 cup heavy cream
- 4 tablespoons powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 4 oz cream cheese, cold
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- Fall-colored sprinkles for garnish
Required Tools and Equipment
To prepare these delectable chocolate pumpkin cream filled cupcakes, you will need a few essential tools and equipment to ensure a smooth baking process and delightful outcome. Here’s a list of what you’ll need:
Tools:
- Cupcake pan
- Paper liners
- Large mixing bowl or stand mixer
- Electric mixer
- Piping bag with a decorative tip
- Wire rack for cooling
- Measuring cups and spoons
- Mixing spatula
- Cookie scoop
- Oven for baking
- Plate for preparing ingredients
- Paper towels for drying pumpkin puree
- Sifter for powdered sugar
Having these tools and equipment ready will streamline the cupcake-making process and help you achieve perfectly baked and beautifully decorated chocolate pumpkin cream filled cupcakes.
Preparation Steps
Preparing the Cupcake Batter
I start by preheating the oven to 350 degrees F (175 degrees C) and lining two 12-cup muffin tins with paper liners. In a bowl, I combine sugar, flour, cocoa powder, baking powder, baking soda, and salt, then mix briefly. Next, I add pumpkin puree, milk, canola oil, and vanilla extract. I mix on medium speed for 2 minutes before adding water and mixing until just blended. I spoon the batter into the prepared muffin cups, filling each almost to the top.
Making the Pumpkin Cream Filling
To create the rich pumpkin cream filling, I combine softened cream cheese, sugar, pumpkin puree, and cinnamon in a bowl. I then fold in Cool Whip until well incorporated. For a festive touch, I add orange gel food coloring. This creamy pumpkin mixture serves as the delicious surprise inside each cupcake.
Preparing the Frosting
For the decadent frosting, I blend softened butter, vanilla extract, salt, powdered sugar, and heavy whipping cream until smooth and creamy. Scraping the seeds from half of a vanilla bean adds an extra depth of flavor. I then assemble the frosting into a piping bag for a beautiful and flavorful finish on top of each cupcake.
Baking the Cupcakes
To begin baking these scrumptious chocolate pumpkin cream-filled cupcakes, follow these simple steps:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners. This ensures easy removal of the baked cupcakes later on.
- Sift the Dry Ingredients:
- In a mixing bowl, sift together 1 and 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and a pinch of nutmeg. Set this dry mixture aside for later use.
- Mix the Wet Ingredients:
- In another bowl, combine 1/2 cup of vegetable oil and 2 eggs. Whisk them together vigorously for about 1 minute until well blended.
- Incorporate Sweetness:
- Add 1/2 cup of granulated sugar and 1/2 cup of brown sugar to the oil and egg mixture. Whisk again until the sugars are fully incorporated.
- Add Pumpkin Goodness:
- Blend in 1 cup of pumpkin puree and 1 teaspoon of vanilla extract into the wet ingredients. Whisk thoroughly until all ingredients are well combined.
- Combine Dry and Wet Mixtures:
- Gradually add the sifted dry ingredients into the wet mixture. Mix gently with a spatula until just combined. Be careful not to overmix the batter.
- Fill the Cupcake Liners:
- Divide the cupcake batter evenly among the 12 lined cupcake tins. This ensures uniform cupcakes during baking.
- Bake to Perfection:
- Place the cupcake pan in the preheated oven and bake for 12-15 minutes. To check for doneness, lightly touch the top of a cupcake with your finger; it should spring back when ready.
- Cooling Stage:
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for a few minutes. Then transfer them to a cooling rack to cool completely before frosting.
Following these precise steps will result in delectable chocolate pumpkin cream-filled cupcakes that will delight your taste buds with every bite.
Filling and Frosting
Filling the Cupcakes
To add a decadent surprise to these chocolate pumpkin cream-filled cupcakes, I recommend filling them with a luscious chocolate whipped cream mixture. The filling adds a creamy and rich element to each bite, enhancing the overall flavor profile of the cupcakes.
- Begin by cooling the cupcakes completely. Use a knife or a cupcake corer to create a cavity in the center of each cupcake.
- Prepare a sumptuous chocolate whipped cream by melting chocolate gems with coconut milk until smooth.
- Incorporate part of the chocolate mixture into coconut whipped cream or yogurt for added creaminess.
- Fill each cupcake cavity with the chocolate whipped cream using a spoon or a piping bag for precision and neatness.
Frosting the Cupcakes
For a delightful finishing touch, the cupcakes are frosted with a smooth and velvety pumpkin cream cheese frosting. This frosting complements the chocolate and pumpkin flavors perfectly, adding a layer of creaminess and sweetness to the cupcakes.
- Cream together butter and cream cheese until fluffy in an electric mixer, ensuring the ingredients are fully incorporated.
- Gradually add sugar, pumpkin puree, orange zest, and vanilla bean paste to the frosting mixture, mixing until smooth and well combined.
- Beat in powdered sugar incrementally until the frosting is light and fluffy. Adjust the consistency with additional sugar if needed.
- Transfer the frosting to a piping bag with your preferred piping tip and chill in the refrigerator for 30 minutes to enhance its shape-holding properties.
- Once the cupcakes have cooled, frost them according to your preference, creating beautiful swirls or patterns on top for an elegant presentation.
Additional Tips
Storage and Serving Tips
For optimal freshness, store the chocolate pumpkin cream-filled cupcakes in an airtight container in the refrigerator. This helps preserve the moistness of the cupcakes and ensures the flavors remain intact. When serving, bring the cupcakes to room temperature for about 15-20 minutes before serving to enhance their taste and texture.
Make-Ahead Recommendations
To save time, you can prepare the cupcake batter and the pumpkin cream filling ahead of time. Store the batter in the refrigerator for up to 24 hours, ensuring it is covered to avoid drying out. The pumpkin cream filling can also be made a day in advance and stored in the refrigerator. When ready to assemble the cupcakes, simply fill them, bake, and enjoy fresh, delicious treats in no time.
Conclusion
I’ve shared a comprehensive guide on crafting delectable chocolate pumpkin cream-filled cupcakes that perfectly blend the rich flavors of chocolate and pumpkin. From the essential tools to the step-by-step process of creating the cupcake batter, pumpkin cream filling, and frosting, this recipe ensures a delightful treat for any occasion. Remember to preheat the oven, mix the ingredients thoroughly, and allow the cupcakes to cool before serving. For optimal taste, store them in the refrigerator and serve at room temperature. By preparing the batter and filling in advance, you can effortlessly assemble these cupcakes whenever you crave a fresh and flavorful dessert. Enjoy the indulgent combination of chocolate and pumpkin in every bite!
