With the exception of the pumpkin pie, I used box mixes, I truly did, and I am not ashamed, but the greatness of this little cupcake is the main components can all be substituted with your own favorite recipes. It essentially comes down to a chocolate spice cake, cream cheese frosting, a crustless pumpkin pie and gingerbread cookies. I am going to keep this pretty short and sweet, chances are if you can read, you know how to bake cupcakes.
Recipe yields about 36 cupcakes.
I suggest preparing the pumpkin pie the day before so it can chill overnight. I also suggest making the cream cheese frosting the day you are going to icing them. when the frosting was a bit too cold from storing in the fridge the soft pumpkin came out a lot faster and resulted in sloppy icing. If you insist on making the frosting in advance be sure to let it come to room temperature.
Batter
- 1 yellow cake mix and required ingredients on package
- 1 brownie mix (I suggest anything but milk chocolate) and required ingredients on package
- 2 tsp Cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1 additional egg.
Combine the cake mix with the brownie mix in one bowl.
Stir in cinnamon, nutmeg and ginger.
Add in required ingredients called for on the back of the boxes, not forgetting to add in the one additional egg.
Mix until batter reaches a consistency similar to ribbon stage.
Bake according to temperature and time on your cake mix.
Cream Cheese Frosting.
- 4 ounces unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract
Pumpkin Pie
I'd share my own personal pumpkin pie recipe but...It ancient Chinese secret. SOoo... Use a family recipe or perhaps the recipe found here. Do not prepare a crust!
Gingerbread leaves
I used a box mix gingerbread cookie, and a leaf cutter made for gum-paste flowers. use a toothpick to create the veins.
Assembly
Assemble a pastry bag with whatever decorators tip you would like, I used a Wilton 2D, Fill one side of the bag with cream cheese frosting, and the other side with your baked pumpkin pie filling.
Tip: Refilling the pastry bag eventually starts to cause the two separate icings to muddle together a bit more each time, If you want to keep them well separated get a very large pastry bag in order to minimize the number of times you have to refill it.
