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{I transferred photos from my old phone and dang it, somehow didn’t transfer this one. Close your eyes and imagine what this might look like … I may just HAVE to make this again.}

Have you stumbled upon I am Baker? I am Envious. Her cakes make me want to lick my computer screen. While I know I’ll never have her decorating talents, at least I know that I can bake. I was looking for a pumpkin chocolate cake recipe that used yogurt and, of course, she already had one. She adapted a recipe from Country Living and now I adapted hers.

I added a layer of ganache and the tiramisu-inspired frosting was light and fluffy. I happened to have some salted caramel sauce in the refrigerator and drizzled this on top. Drizzled ganache would have been awesome too.

I used stand-alone liners that looked like mini-cakes rather than cupcakes.

(adapted from iambaker)

What you need:

Cupcakes:

  • 3/4 c butter, softened
  • 1/2 c brown sugar
  • 1 1/2 c pure cane sugar
  • 4 lg eggs
  • 1 1/2 c flour
  • 2/3 c cocoa
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fleur de sel (French sea salt)
  • 1/2 c raw yogurt
  • 1 c pumpkin puree, fresh or canned
  • 2 tsp pure vanilla

Ganache:

  • 1 c (8 oz) good-quallity semisweet chocolate chips
  • 1/2 c heavy cream
  • 1 tsp instant coffee granules or finely ground espresso

Pumpkin Mascarpone Frosting:

  • 1 c mascarpone
  • 1 c pumpkin puree
  • 1/2 c powdered sugar
  • Sprinkle of cinnamon

What you do:

Cupcakes:

  • Preheat oven to 325˚.
  • Line muffin pan with cupcake liners.
  • In mixer beat butter and sugars until light and fluffy.
  • Add eggs, one at a time, until fully mixed.
  • In med bowl sift flour, cocoa, baking powder and soda, and salt.
  • In sm bowl mix yogurt, pumpkin and vanilla until well incorporated.
  • On low, slowly alternate adding flour and yogurt mixtures.
  • Bake for 18-25 min, or until inserted toothpick comes out clean.

Ganache:

  • Melt chips (either in double boiler or in microwave), heavy cream and coffee.
  • Stir until smooth.
  • Spread over cooled cupcakes.
  • Let sit until chocolate sets; preferably a few hours in the refrigerator. (I know, it’s hard to wait.)

Pumpkin Mascarpone Frosting:

  • In mixer, add mascarpone, pumpkin and cinnamon.
  • Blend until well incorporated.
  • Slowly add cream and mix until fluffy.
  • Transfer to pastry bag fitted with desired tip and top cupcakes.
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