The best delicious Spicy Chocolate Pumpkin Mini-cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spicy Chocolate Pumpkin Mini-cakes recipe today!
Hello my friends, this Spicy Chocolate Pumpkin Mini-cakes recipe will not disappoint, I promise! Made with simple ingredients, our Spicy Chocolate Pumpkin Mini-cakes is amazingly delicious, and addictive, everyone will be asking for more Spicy Chocolate Pumpkin Mini-cakes.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spicy Chocolate Pumpkin Mini-cakes.
Ready to make this Spicy Chocolate Pumpkin Mini-cakes Recipe? Let’s do it!
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Batter
1 1/4 c Unsalted butter; softened
2 c Sugar
1 c Unsweetened cocoa powder
1 tb Pumpkin pie spice
2 ts Baking powder
1 ts Baking soda
4 lg Eggs; at room temperature
1 Can (16 oz.) solid pack
-pumpkin
1/2 c Milk
2 ts Vanilla
2 2/3 c Flour
Brown Sugar Frosting
1 1/3 c Packed brown sugar
2/3 c Unsalted butter
1/4 c Milk
2 c Confectioner’s sugar
1 ts Vanilla
1/3 ts Each red & yellow liquid
-food color
6 Pepperidge Farm Pirouette
-cookies; For garnish
Hot oven to 350. Lightly grease twelve 1 cup capacity mini-bundt pans. (If
you only have 1 pan with 6 wells, the batter can remain at room temperature
while the first batch bakes.) You can also use regular 1/2 cup capacity
muffin tins using 1/3 cup batter per well. For batter: In a large bowl with
an electric mixer on medium low speed, beat butter, sugar, cocoa, pie
spice, baking powder and baking soda unitl creamy, gradually increasing
speed to high. Add eggs, one at a time and beat until mixture is fluffy.
On low speed, beat in pumpkin, milk and vanilla (mixture will look
curdled). Gradually add flour, beating just until blended. Fill each
prepared well with 2/3 cup batter (if using separate tins). Smooth tops.
Bake 18 to 20 minutes until a pick inserted in center comes out clean. Cool
in pan on a wire rack for 10 minutes. Invert pan on rack and tap to
release cakes. Let cool completely. Place rack over a waxed paper lined
baking sheet. For frosting: In a medium saucepan, bring brown sugar, butter
and milk to a gentle boil. Stir until butter melts, sugar dissolves and
mixture is smooth. Gradually beat confectioners’ sugar and vanilla into hot
mixture. Remove from heat and beat in red and yellow food color until
frosting is pumpkin orange. (You may need to add some more food coloring.)
Spoon frosting over cakes so it runs down sides, letting some cake show
near the bottom. If frosting becomes too thick, stir over low heat or
transfer to a microwave safe bowl and microwave on medium (defrost) until
the right consistency. Cut wafer cookies in half crosswise and insert in
center hole of cakes for “stems”. (Frosing will help them stick.) Cover
with plastic wrap and store at room temperature up to 3 days.
Yields
12 Servings
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