Chocolate Pumpkin Cupcakes

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PREP TIME: 30 MIN

BAKE TIME: 18 MIN

TOTAL TIME: 48 MIN

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The coziest cupcakes this Fall!

Ingredients

Ganache

• 1 Cup Dark Chocolate Chips
• 1/2 Milk Chocolate Chips
• 3/4 Cup Heavy Whipping Cream

Cupcakes

1/3 Cup Buttermilk

1/4 Cup Coffee

4 Tbsp Melted Crisco® All Vegetable Shortening

1 Cup Granulated Sugar

1/3 Cup Pumpkin Puree

1 Large Egg

1 Tsp Vanilla

1 Cup + 2 Tbsp All Purpose Flour

1/3 Cup Dark Cocoa Powder

1 Tsp Baking Soda

/4 Tsp Clabber Girl® Baking Powder

1/4 Tsp Salt

Chocolate Shavings

2oz Milk Chocolate Bar

Instructions

1. This makes 12 cupcakes.
2. Begin by making the chocolate ganache since it has to set. In a microwave safe bowl add the chocolate chips and heavy whipping cream. Heat in High in 45 second intervals mixing in between. should take 2-3 intervals and once it's fully melted together and silky set aside to cool for about 2-3 hours until it's thickened
3. Next prepare the cupcakes.
4. Preheat the oven to 350F. Place cupcake liners in a cupcake pan.
5. In a small microwave safe bowl add the shortening and microwave for two 20 second intervals mixing in between until melted and allow it to cool down for about 10 minutes.
6. In a large bowl combine buttermilk, coffee, melted vegetable shortening, sugar, pumpkin puree, egg and vanilla. Mix until combined.
7. In a separate bowl, sift flour, cocoa powder, baking soda, baking powder and salt.
8. Add your dry ingredients to your wet ingredients and mix until combined.
9. Fill cupcake liners 2/3 of the way.
10. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
11. Allow cupcakes to cool completely.
12. Using a piping bag and a round piping tip pipe ganache swirls on the cupcake.
13. Sprinkle chocolate shavings on top carefully shaving the side of the milk chocolate bar with a peeler.
14. Enjoy!

TIPS

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