Thanksgiving is almost here, and we all know that a huge part of it is amazing food. And, what is a festive meal without a dessert!
For this Thanksgiving, we’d like to share two dessert recipes to complete your celebration. They are both easy to serve (unlike many cakes and pies), look festive, and taste delicious.
Pumpkin Pie Cupcakes
When pumpkin pie meets the cupcake, the result is deliciousness galore! For all cupcake and pumpkin lovers, this will be a fabulous treat this Thanksgiving!
This recipe is simple to make, and so yummy that it’ll be hard to have just one, so make sure you bake plenty of them for your guests (and yourself). While it yields two dozen regular sized cupcakes, you can actually make one dozen regular sized cupcakes, and two dozen of the mini-cupcakes – and have more of the individual ones for everyone to have seconds.
For sprinkling over the frosting, we chose chocolate covered graham crackers instead of regular, as a little bit of chocolate can make all the difference!
If you are not a pro at decorating your desserts, simply buy a cake decorating kit with simple instructions, deposable frosting bags and a few tips that you can easily follow.
An important tip: make sure the butter and cream cheese is softened for the frosting.
Here’s what you’ll need for Pumpkin Pie Cupcakes:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 sticks unsalted butter, melted and slightly cooled
- 4 large eggs, lightly whisked
- 15 ounces can pumpkin puree (plain)
For the frosting, you’ll need:
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Crushed Asher's Milk or Dark Chocolate Covered Graham Crackers (about 1/4 cup)
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
Preheat oven to 350 degrees, and set aside a greased cupcake baking pan, or a pan lined with a baking sheet. In a bowl, mix flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. In the mixer bowl, combine brown sugar, sugar, butter, and eggs. Mix dry ingredients with wet ingredients until everything is incorporated together, then stir in pumpkin puree.
Fill each cupcake liner half-full with batter to get about two dozen regular sized cupcakes. Bake on the oven top rack for about 22 minutes; you’ll also know it’s done when a toothpick you insert in the middle of a cupcake comes out clean.
Allow the baked cupcakes to cool for about 2 minutes, and then transfer them to a wire cooling rack and allow to cool for about an hour. Now they’ll be ready for frosting.
For the frosting, beat butter with a mixer until it’s light and fluffy. Add in cream cheese and beat for a minute or two, and then add powdered sugar, one cup at a time mixing well before adding more. Mix in vanilla and beat until frosting is light and fluffy. Frost each cupcake, and finish up with a sprinkle of chocolate graham cracker crumbs.
Chocolate Fudge Cupcakes
Now, why not elevate your typical chocolate cupcakes and make these mouthwatering chocolate fudge cupcakes with decorative sprinkles on the top?
Here’s what you’ll need:
- 200g butter
- 200g plain chocolate
- 200g light, soft brown sugar
- 2 eggs, beaten
- 1 tsp. vanilla extract
- 250g self-raising flour
Preheat oven to 300 degrees and place muffins baking paper cups into a 12-hole muffin pan. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool while you weigh the other ingredients.
Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into muffin cups until just over three-quarters full, then set aside for 5 min before putting on a low shelf in the oven and baking for about 20 minutes. Once baked, leave to cool.
For the icing, you’ll need about 250gr of Asher's Chocolate Fudge (you can always opt for sugar-free Asher's Chocolate Fudge).
While the muffins are cooling, melt down the fudge in a heatproof bowl over a pan of barely simmering water. Or, you can melt the fudge on a low setting in the microwave. When ready, pour the fudge icing over the top of each cupcake. If it gets too thick, simply spoon bits of the fudge icing onto the cupcakes.
Finally, decorate your cupcakes with some Kerry sprinkles, in whatever color you like.
We hope you and your guests will enjoy every bite of these amazing cupcakes perfect for the holiday season!
At Weaver Nut Sweets and Snacks, we offer a broad selection of high quality chocolate and other confectionary, perfect for a holiday dessert, or any other occasion.