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Pumpkin Cupcakes with Cinnamon Frosting

Pumpkin Cupcakes with Cinnamon Frosting

Some days you just need a little dose of Halloween, even though it is only March! These Pumpkin Cupcakes with Cinnamon Frosting will satisfy those spooky cravings. The pumpkin spice flavoring and sweet frosting are no tricks, just treats!

A pumpkin with a smile as big as my own after baking these fun treats!

The Pumpkin Cupcake Batter

I am one of those people who can’t help but take a look at the on-sale items in the grocery store. After the holiday season, I always seem to find large cans of pumpkin puree on sale. Why normal people seem to abandon all love for pumpkin spice after November, I’ll never know – but I am unable to leave an on-sale can of pumpkin without a home. Thus, my pantry tends to have an excess of pumpkin.

Cupcakes are a great way to use up some pumpkin puree and bring a little Halloween cheer to any time of the year. This batter recipe also tastes very muffin-like, so in the past I have also foregone the frosting and used the batter to make sweet breakfast muffins for on-the-go mornings.

The batter ingredients are:

  • 3/4 Cup Butter (softened)
  • 1 1/2 Cups white granulated sugar
  • 1 Cup Brown Sugar
  • 3 Eggs
  • 15 oz (1 Can) Pumpkin Puree
  • 1 Cup Buttermilk
  • 1 Tsp Vanilla
  • 2 1/3 Cups Flour
  • 1 Tbsp Nutmeg
  • 1 1/2 Tsps Ground Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 3/4 Tsp Salt (or 1/4 Tsp Salt if you have used Salted Butter)

Directions:

Step 1 – Preheat the oven to 350°F. Prepare your muffin pan with cupcake liners (preferably Halloween printed ones!)

Step 2 – In a large bowl, mix the softened butter, white sugar, and brown sugar until light and fluffy.

Step 3 – Beat in each of the three eggs. Add the pumpkin, buttermilk, and vanilla.

Step 4 – In a separate bowl, combine the flour, nutmeg, cinnamon, ginger, baking powder, baking soda, and salt.

Step 5 – Slowly add the dry ingredients to the wet ingredients. Mix in about 1/3 of the dry ingredients at a time.

Step 6 – Pour the batter into the cupcake liners. Each liner should be filled no more than 3/4 of the way to the top.

Step 7 – Bake 20 – 25 minutes or until a toothpick inserted into the center comes out clean.

Step 8 – Cool for 10 minutes, then transfer the cupcakes to a wire rack to cool completely.

A decomposing skull atop a beautifully composed cupcake.

The Cinnamon Frosting

A cinnamon frosting is a perfect pairing for pumpkin puree. This particular recipe also works well on cinnamon buns. Both recipes are surprisingly versatile!

THE INGREDIENTS:
  • 8 oz Cream Cheese (softened)
  • 1/2 Cup Butter (softened)
  • 4 1/2 Cups Powdered Sugar
  • 1 1/2 Tsps Vanilla
  • 2 Tsps Ground Cinnamon
DIRECTIONS:

Step 1 – In a large bowl, mix cream cheese and butter until fluffy. Add powdered sugar, vanilla, and cinnamon. Beat until completely smooth.

Step 2 – Frost the cooled cupcakes. Best within 2-3 days.

The Candy Pumpkin Toppers

Get out your favorite candy mold and make some pumpkin toppers. For these, I just brought some water to a boil, placed a glass bowl over the pot with the boiling water, and melted white candy melts with a few drops of orange food coloring. It is best to actually buy the color melts you would like to use, but since I only had white on hand, I improvised. The directions state to not add any other liquids to the melts, but I am a rebel. The color was not very pronounced, but it looked a little better than pure white pumpkins.

Once thoroughly melted, pour the chocolate into the candy mold. Press the candy down and make sure that there are no air holes. Then, pop that mold in the refrigerator for at least half an hour, and then use them to top your cupcakes once they are frosted.

Pumpkin Cupcakes with Cinnamon Frosting

Use your pumpkin puree to make these sweet Halloween treats.
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Dessert
Servings 24 Cupcakes
Calories 266 kcal

Equipment

  • Stand Mixer
  • Cupcake Liners

Ingredients
  

Pumpkin Cupcake Batter

  • 3/4 Cup Butter softened
  • 1 1/2 Cup White Granulated Sugar
  • 1 Cup Brown Sugar
  • 3 Eggs
  • 15 Oz Pumpkin Puree
  • 1 Cup Buttermillk
  • 1 Tsp Vanilla
  • 2 1/3 Cup Flour
  • 1 Tbsp Nutmeg
  • 1 1/2 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 3/4 Tsp Salt or 1/4 tsp if Salted Butter was used

Cinnamon Frosting

  • 8 Oz Cream Cheese softened
  • 1/2 Cup Butter softened
  • 4 1/2 Cup Powdered Sugar
  • 1 1/2 Tsp Vanilla
  • 2 Tsp Ground Cinnamon

Instructions
 

Pumpkin Cupcakes

  • Preheat the oven to 350°F. Prepare your muffin pan with cupcake liners .
  • In a large bowl, mix the softened butter, white sugar, and brown sugar until light and fluffy.
  • Beat in each of the three eggs. Add the pumpkin, buttermilk, and vanilla.
  • In a separate bowl, combine the flour, nutmeg, cinnamon, ginger, baking powder, baking soda, and salt.
  • Slowly add the dry ingredients to the wet ingredients. Mix in about 1/3 of the dry ingredients at a time.
  • Pour the batter into the cupcake liners. Each liner should be filled no more than3/4 of the way to the top.
  • Bake20 - 25 minutes or until a toothpick inserted into the center comes out clean
  • Cool for 10 minutes, then transfer the cupcakes to a wire rack to cool completely.

Cinnamon Frosting

  • In a large bowl, mix cream cheese and butter until fluffy. Add powdered sugar, vanilla, and cinnamon. Beat until completely smooth.
  • Frost the cooled cupcakes. Best within 2-3 days.

Notes

Recipe adapted from Taste of Home.
Keyword Cinnamon, Cupcakes, Frosting, Pumpkin

 

 

 

 

Need something savory before this decadent dessert? Try my Vampire-Repelling Shrimp Scampi.

Or, if pumpkin spice isn’t your thing, try Chocolate Coffee Cupcakes with Cookie Dough Buttercream Frosting.

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Categories
Food

Chocolate Coffee Halloween Cupcakes

Chocolate Coffee Halloween Cupcakes

Chocolate Coffee Halloween Cupcakes with Cookie Dough Frosting and White Chocolate Tombstones

Are you looking for a way to add a fresh new twist to your standard Halloween cupcakes? Try these chocolate coffee Halloween cupcakes with cookie dough buttercream and white chocolate tombstones for a dreadfully delicious treat.

No tricks, just treats with this fun baked good!

The Cupcake Batter

The base of this recipe is a chocolate coffee batter. I highly recommend using Deadly Grounds Coffee with this recipe. Their house blend works very well with the chocolate flavor, or you can try some of their flavored blends to add additional complexities to the taste. Coffee flavors that may be fun to try are:

  • Death by Chocolate
  • Devil’s Night Roast (Chocolate & Pumpkin Spice)
  • Maple Bourbon
  • Pumpkin Spice

Now that you have selected your coffee, it is time to wrangle all the ingredients for the cupcakes:

  • 1½ cups flour
  • ¼ cup coco powder
  • 1 cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup coffee
  • 1 tablespoon white vinegar
  • ½ tablespoon vanilla
  • 1/3 cup olive oil

Step 1 – Preheat the oven to 350°F.

Step 2 – In a bowl, combine flour, coco powder, sugar, baking soda, and salt.

Step 3 – Add the coffee to the mixture, stirring thoroughly. Add white vinegar, vanilla, and olive oil.

Step 4 – Pour into 12 cupcake liners. Bake for 25 minutes or until a toothpick poked in the center of the cupcake comes out clean.

The Buttercream Frosting

Buttercream frostings are usually a bit boring for me (I prefer to use ganaches when possible), but this cookie dough flavor buttercream is surprisingly tasty.

The ingredients are simple:

  • ½ cup butter (softened)
  • ¼ teaspoon salt
  • ¼ cup brown sugar
  • 1 ¼ cup powdered sugar
  • 1/3 cup flour
  • 1 tablespoon milk
  • ½ tablespoon vanilla
  • (optional) chocolate chips
  • (optional) food coloring

Step 1 – Combine butter, salt, and brown sugar.

Step 2 – Add powdered sugar. Stir thoroughly.

Step 3 – Add flour. Stir thoroughly.

Step 4 – Add milk and vanilla. Stir thoroughly.

Step 5 – If desired, chocolate chips and/or food coloring can be added to the mixture. The frosting is now ready to pipe onto cooled cupcakes.

The Tombstones

Get out your favorite candy mold and make some tombstone toppers. For these, I just brought some water to a boil, placed a glass bowl over the pot with the boiling water, and melted white chocolate chips with about 1 tablespoon of butter.

Once thoroughly melted, pour the chocolate into the candy mold. Pop that mold in the refrigerator for at least half an hour, and then use them to top your cupcakes once they are frosted.

The mold I used was a Place & Time Orange Silicone Candy Mold Graveyard from Joann Fabrics.

 

The recipe makes about 12 cupcakes.

Chocolate Coffee Cupcakes with Cookie Dough Buttercream Frosting

The Horror of Being Emily
Try these for a fun Halloween treat!
Course Dessert
Servings 12 Cupcakes

Equipment

  • Stand Mixer
  • Cupcake Liners

Ingredients
  

Chocolate Coffee Cupcake Batter

  • 1 ½ Cups Flour
  • ¼ Cup Coco Powder
  • 1 Cup Sugar
  • 1 Tsp Baking Soda
  • ½ Tsp Salt
  • 1 Cup Coffee
  • 1 Tbsp White Vinegar
  • ½ Tbsp Vanilla
  • Cup Olive Oil

Cookie Dough Buttercream Frosting

  • ½ Cup Butter softened
  • ¼ Tsp Salt
  • ¼ Cup Brown Sugar
  • 1 ¼ Cup Powdered Sugar
  • Cup Flour
  • 1 Tbsp Milk
  • ½ Tbsp Vanilla
  • Chocolate Chips Optional
  • Food Coloring Optional

Instructions
 

The Cupcakes

  • Preheatoven to 350°F.
  • In a bowl, combine flour, coco powder, sugar, baking soda, and salt.
  • Add the coffee to the mixture, stirringthoroughly. Add white vinegar, vanilla, and olive oil.
  • Pour into 12 cupcake liners. Bake for 25 minutesor until a toothpick poked in the center of the cupcake comes out clean.

The Frosting

  • Combine butter, salt, and brown sugar.
  • Add powdered sugar. Stir thoroughly.
  • Add flour. Stir thoroughly.
  • Add milk and vanilla. Stir thoroughly.
  • If desired, chocolate chips and/or food coloring can be added to the mixture. The frosting is now ready to pipe onto cooled cupcakes.
Keyword Baked Goods, Chocolate, Coffee, Cookie Dough, Cupcakes, Frosting

Need something savory before this decadent dessert? Try my Vampire-Repelling Shrimp Scampi.

Enjoy!

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Read More »

57 Ghosts

Take part in a spirited séance aboard the historic – and haunted – Queen Mary with 57 Ghosts. From Master Magician and Apparitionist Aiden Sinclair, this 90-minute immersive experience takes

Read More »
Categories
Food

Vampire-Repelling Shrimp Scampi

Vampire-Repelling Shrimp Scampi

Shrimp Scampi Recipe

Today’s post will focus on the recipe for Vampire-Repelling Shrimp Scampi. This garlic-rich recipe is simple, yet delicious. I love to make this recipe on a Friday night before watching a horror film or two. Last time I made it, the kitchen smelled like garlic for an entire day afterwards, ensuring that we were safe from creatures of the night (and any visitor, really).

As with most scampi pasta dishes, this recipe can be highly customized and you can change it up depending on the ingredients you have on-hand. For a pop of color – add sun-dried tomatoes. Mushrooms can be added for extra Vitamin D. The possibilities are limitless!

Basic Vampire-Repelling Shrimp Scampi Recipe(Makes about 2 Servings):

Ingredients:

  • 2 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2/3 cup onion, diced
  • ¼ cup fresh basil
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon parsley
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 16 large shrimp, peeled & de-veined
  • 8 tablespoons unsalted butter
  • 2 tablespoons lemon juice
  • 1/3 cup white wine
  • 2 tablespoons Parmesan cheese
  • 2 servings spaghetti
  • Optional – ½ cup mushrooms, chopped
  • Optional – ¼ cup sun-dried tomatoes

Step One: Prep Pasta

Bring a pot of salted water to a boil and add the spaghetti. Cook until tender.

Shrimp Scampi Pasta Uncooked
Shrimp Scampi Pasta Uncooked

I chose to use orange and green vegetable pasta for a more Halloween-feel, but once cooked they did not have as bright colors as I had hoped. If you have a higher budget, specialty squid ink pasta has a delightful black color to make this meal very spooky.

Step Two: Brown Onion & Garlic

Heat the olive oil in a large pan on medium heat. Add the onion. Let brown. Add garlic.

Brown the onion and garlic in your large pan.

It typically takes about five to eight minutes for the onion to brown, depending on your pan. You can stir occasionally and/or rotate the pan to make sure all the onion is browning mostly evenly.

Step Three: Cook Shrimp

Add the shrimp (and optional mushrooms) to the pan. Season with the basil, crushed red pepper, salt, pepper, and parsley. Flip the shrimp once the underside is a bright pink. Cook through.

Step Four: Add Scampi Sauce Ingredients

Add butter, lemon juice, white wine, and parmesan cheese. The optional sun-dried tomatoes can be added as well. Stir occasionally for 5 minutes.

The shrimp should be a nice pink color once cooked through.

The scampi sauce will reduce during this time. You should be able to smell the garlic throughout your kitchen by this time. Vampires beware!

Step Five: Combine

We have not forgotten about the pasta! Remove the cooked spaghetti from the pot using tongs and place into the pan with the shrimp scampi mixture. Use tongs instead of draining the pasta – bringing over some pasta water with the spaghetti helps the scampi sauce to stick to the noodles more.

Using tongs allows some of the pasta water to be brought over with the spaghetti.

Thoroughly coat the spaghetti with the scampi sauce.

Mix it well.

Now, you just have to plate it. Add your favorite garlic bread for a complimentary side and you are all set! For those more vampire-friendly individuals, you can reduce or cut down on the garlic, but I love the strong garlic taste.

Shrimp Scampi Recipe
Vampire-Repelling Shrimp Scampi

Enjoy!

Vampire-Repelling Shrimp Scampi

Shrimp Scampi Recipe

Vampire-Repelling Shrimp Scampi

The Horror of Being Emily
Learn to make this garlic-heavy shrimp scampi, the perfect recipe to repell vampires and other creatures of the night. Easy to cook and made to impress!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Italian
Servings 2 Vampire Hunters

Equipment

  • Large Pan
  • Large Pot
  • Tongs

Ingredients
  

  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 2/3 cup onion diced
  • 1/4 cup fresh basil chopped
  • 1/4 tsp crushed red pepper
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp parsley
  • 16 large shrimp peeled, de-veined
  • 8 tbsp unsalted butter
  • 2 tbsp lemon juice
  • 1/3 cup white wine
  • 2 tbsp Parmesan cheese
  • 2 servings spaghetti
  • 1/2 cup mushrooms (optional)
  • 1/4 cup sun-dried tomatoes (optional)

Instructions
 

  • Bring a pot of salted water to a boil and add the spaghetti. Cook until tender.
  • Meanwhile, heat the olive oil in a large pan on medium heat. Add the onion. Let brown. Add garlic.
  • Add the shrimp (and optional mushrooms) to the pan. Season with the basil, crushed red pepper, salt, pepper, and parsley. Flip the shrimp once the underside is a bright pink. Cook through.
  • Add butter, lemon juice, white wine, and Parmesan cheese. The optional sun-dried tomatoes can be added as well. Stir occasionally for 5 minutes.
  • Remove the cooked spaghetti from the pot using tongs and place into the pan with the shrimp scampi mixture. Thoroughly coat the spaghetti with the scampi sauce.
Keyword Garlic, Scampi, Shrimp

2024 Halloween Shopping

Happy Halloween shopping 2024! For over two decades now, the Halloween shopping season has been my main time for household and clothing purchases. Each year, I love to shop around

Read More »

57 Ghosts

Take part in a spirited séance aboard the historic – and haunted – Queen Mary with 57 Ghosts. From Master Magician and Apparitionist Aiden Sinclair, this 90-minute immersive experience takes

Read More »