Halloween & Autumn Cupcakes
Pumpkin cupcakes with white chocolate frosting, caramel drizzle and shards of walnut praline. The perfect autumn cupcakes!
Recipe type: Dessert
Serves: 12 cupcakes
  • For the cupcakes:
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon coarse salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon allspice
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • 2 large eggs, lightly beaten
  • 7.5 ounces pureed pumpkin
  • For the frosting:
  • 6 oz. white baking chocolate (chopped up)
  • ¼ c. heavy cream
  • 2 sticks butter
  • 1¼ c. powdered sugar
  • splash of vanilla
  • Store-bought or homemade caramel sauce, to drizzle
  • For the praline:
  • Vegetable oil cooking spray
  • ½ cup sugar
  • ⅓ cup walnuts
  • ¼ teaspoon salt
  1. For the cupcakes: Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
  3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
  4. For the frosting: Stir white choc and whipping cream in pan on low heat until melted and smooth. Cool. Add butter, sugar, and vanilla and beat on high until light and fluffy. Frost cupcakes. Drizzle with caramel sauce.
  5. For the praline: Spray a rimmed baking sheet with cooking spray; set aside.
  6. Bring sugar and ¼ cup water to a boil in a small saucepan over medium-high heat. Swirl pan to dissolve sugar. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Boil until sugar turns light amber, about 7 minutes. Add walnuts and salt; cook, stirring constantly, until walnuts are toasted and caramel turns dark amber. Pour onto prepared sheet. Let cool completely.
  7. Break into shards and poke down into the tops of the cupcakes.
Recipe by sweetest kitchen at http://www.sweetestkitchen.com/2010/10/halloween-autumn-cupcakes/