I have a little confession. I found my new favorite cupcake about a week ago...triple white chocolate....and I haven't shared it with you yet. I know...I'm sorry, please can we still be friends? It's not that I don't want to share...I made them for a ladies night in at my house, and they were gone as fast as I could whip them up. So I'll be making a second batch and sharing it with you, very soon. Promise.
...so this weekend I was making some treats with one of my favorite candy's pumpkin Hershey kisses. I don't think I even knew I liked pumpkin until I tried them a few years back, now I hunt them down the second I see pumpkin in the stores ;). If you haven't had them they are a melt in your mouth mix of white chocolate and pumpkin. Which of course as I'm baking with them I realize...I could add one of Duncan Hines new pumpkin spice flavor creations in to that white chocolate icing and it just may create the same flavor combo as the Hershey kisses I love so much. So as soon I got a chance I whipped up some pumpkin cupcakes and mixed my white chocolate icing with a pumpkin spice flavor creation. I really like really love this combo. This will be a yearly treat for sure, and I'm pretty sure these will be making a Thanksgiving day appearance as well ;)
Here's what your going to need:
Pumpkin Cupcakes (adapted from Martha's)-
1 cup flour
1/2 tsp. baking powder
1/2 tsp. coarse salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. grated nutmeg
1/8 tsp. ground all spice
1/2 cup brown sugar
1/2 cup sugar
1 stick unsalted butter
2 large eggs
7 oz pumpkin puree
White Chocolate Pumpkin Icing-
1 white chocolate Philadelphia indulgence cream cheese
1 stick unsalted butter
4 cups powdered sugar
3-5 TBS milk
1 Duncan Hines frosting creations pumpkin spice flavor packet
This will make and ice 18 cupcakes.
Step 1: Preheat oven to 350. Mix together flour, baking powder, coarse salt, ground ginger, cinnamon, grated nutmeg, and all spice in a bowl.
Step 2: In the bowl of a mixer, combined brown sugar, sugar, melted butter, and eggs. Mix well.
Step 3: Slowly add in dry ingredients until smooth.
Step 4: Mix in pumpkin puree.
Step 4: Add 3 TBS of batter to each cupcake liner. Bake for 16-18 minutes at 350.
Now on to the white chocolate pumpkin icing...
Step 1: Beat butter until soft, add it cream cheese and beat together until well blended.
Step 2: Add in 4 cups of powdered sugar.
Step 3: Add in 3-5 table spoons of milk. I use 3 because I like mine to be more stiff. The more milk you add the softer and smoother it will become.
Step 4: Mix in pumpkin spice flavor creation packet.
Once your cupcakes are nice and cool pipe a nice smooth swirl of yumminess on top of them and enjoy! I only use a round tip when piping with any cream cheese icing because it doesn't hold up well to design tips. This icing even crusts just a small bit...so easy to work with!
Hope you love these are much as I do!
Happy Baking!
