Fudge Brownie Cupcakes with Pumpkin Cream Cheese Frosting.
I had my first bake sale this past weekend. Reader Maggie (hi Maggie!) from the Hillyer Art Space in DC approached me this summer and asked that I bring and sell a few baked goods to their art showing.
The original brownie cupcakes on my blog have been so popular, I knew a fall-inspired version of them would be a huge hit.
Plus, I’m a tad obsessed with pumpkin and I don’t think I’m alone in that. 😉
Needless to say, these babies were the first item to sell out.
For the cupcakes, I remixed my original recipe and melted some good quality chocolate in the batter instead of cocoa powder. The melted chocolate makes these brownie cupcakes dense, rich, moist, and decadent. Pure chocolate decadence. Is there really anything better?
Yes. There is something better. Adding pumpkin. The pumpkin cream cheese frosting was an afterthought. I spied some pumpkin puree leftover from my healthy pumpkin bars in my refrigerator, and instantly knew I should incorporate it into the cream cheese frosting.
It’s lusciously creamy, perfectly spiced with pumpkin pie spice and cinnamon, and the dollop of pumpkin gives it a beautiful light orange color. Doesn’t it just look like a puffy cloud on top? So soft and silky. I love the spice speckles peaking through!
What you will love most about this recipe is that it comes together fairly quickly.
With the dozens of cookies and other treats I made for the bake sale, an easy and quick cupcake was a glorious sigh of relief.
Wilton #12 piping tip always does the trick. 😉
Fudge Brownie Cupcakes with Pumpkin Cream Cheese Frosting
- 4 ounces unsweetened or bittersweet chocolate, chopped (I used Ghirardelli)
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 1 and 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
Pumpkin Cream Cheese Frosting
- 4 oz cream cheese, softened to room temperature
- 2 Tablespoons unsalted butter, softened to room temperature
- 1/4 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp nutmeg (OR 3/4 tsp pumpkin pie spice)
- 2 - 2.5 cups confectioners', sifted
- 1/4 cup flour (to thicken, as needed)
- salt, to taste
- Preheat oven to 325F degrees. Line 12 muffin tins with baking cups or spray with nonstick spray. Set aside.
- Melt the chopped chocolate and sliced butter together in the microwave in 30 second increments, stirring after each until completely smooth and combined. Allow to cool for a few minutes. Stir in sugar, then vanilla. Add in eggs, 1 at a time, mixing well after each addition. Mix in the flour and salt.
- Pour batter into 12 muffin tins and bake for 20-25 minutes. Mine took 22 minutes. A toothpick inserted in the center will have moist crumbs. Be careful not to overbake the cupcakes.
- While the cupcakes are cooling in the pan, make the pumpkin frosting. Using a handheld or stand mixer with a paddle attachment, mix the cream cheese, butter, pumpkin, and spices on medium speed until creamy. Add the 2-2.5 cups of sifted powdered sugar depending how sweet you'd like it. If frosting is much too thin, add in the flour to thicken it. Add salt to cut the sweetness, if you prefer. Frost cooled cupcakes as desired.
The frosting will not be super thick, but will still spread or pipe well and maintain its shape on the cupcake. I used a Wilton #12 tip for piping.
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The bake sale was so much fun! I knew today’s cupcakes would be popular. You can’t go wrong with chocolate & pumpkin! I also made some Cake Batter Chocolate Chip Cookies for it.
Many thanks to Maggie for the invite and to my best friend, Erin. Erin was my photographer for the day and navigated our way down to DC. I’m not very good at driving in that city!