I can't tell you how I came up with the nutella/pumpkin combination, but once I discovered it, I was definitely proud of myself. The nutella is a perfect complement to the pumpkin. I modified Ina Garten's punkin cupcake recipe to add a little more spice since the icing can be sweet. I think they ended up great. I really liked the fact that I didn't have to use my mixer and was able to simply use my awesome Better Batter Tool (and were just featured on one of my favorite baking blogs Baking Bites). There is something about not having to use my stand mixer that makes me feel "old school"... even though I was using lots of baking related technology.
|Look Ma! No mixer|
|So i cleaned out my fridge....|
Probably the most fun part of my endevor was the use of my Cupcake Pen. Typically I use mini ice cream scoops to dispense batter and its kinda a mess. So I bought this batter pen, thinking it might make things cleaner. I first tried it with the Punkin cupcakes, but the batter was far too runny. This batter was definitely a lot thicker so it was much easier to fill and dispense. Overall I was very happy with the process and the cleanup was a lot easier.
I was very pleased with the way the cupcakes turned out and I think everyone enjoyed them and was impressed :)
Makes 12 cupcakes (or 24 minis!)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1-1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 extra-large eggs, at room temperature
- 1-1/4 cup canned pumpkin purée
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup vegetable oil
- Preheat the oven to 350 degrees. Line your pans with paper liners
- Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil.
- Add the flour mixture and stir until combined.
- Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely
- 2 sticks butter (room temperature)
- 2 cups powdered sugar
- 3/4 cups (or more if you want) Nutella
- 2-3 tablespoons of milk (for consistency)
Cupcakes adapted from Ina Garten