Pumpkin Cream Cheese Cupcakes

I loved pumpkin baked goods.  Not only for their rich flavor – but also for pumpkin’s ability to keep a cake, cupcake, muffin or cookie moist.  It’s a shame that I only remember to bake with it around the holidays.

I concocted these pumpkin cupcakes from two recipes.  The cupcake base is from Ina Garten (The Barefoot Contessa), to which I’ve added mini chocolate chips.  The cream cheese layer and ganache frosting is from my Chocolate Ganached Cream Cheese Brownies recipes.  Put them together and “wow”.

However, they are a tad complicated.  Not hard, mind you, just a lot of steps.  You can streamline your efforts by leaving out the cream cheese layer (the pumpkin cupcakes on their own are divine) and/or using canned frosting.

With no further adieu, I bring you:

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