Pumpkin Spice Hi-Hat Cupcakes
Forget going out to eat or ordering takeout every time you crave American food. Try making Pumpkin Spice Hi-Hat Cupcakes at home. For $3.18 per serving, you get a hor d'oeuvre that serves 24. One portion of this dish contains about 4g of protein, 28g of fat, and a total of 486 calories. Plenty of people made this recipe, and 659 would say it hit the spot. If you have powdered sugar, oil, nonfat sour cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It is brought to you by Beyond Frosting. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is solid. If you like this recipe, you might also like recipes such as Pumpkin Spice Cupcakes, Pumpkin Spice Cupcakes, and Pumpkin Spice Cupcakes.
Servings: 24
Preparation duration: 30 minutes
Cooking duration: 18 minutes
Ingredients:
1 box Chocolate fudge cupcake mix
¼ C Dark chocolate cocoa powder
3 Large eggs
1 C All-purpose flour
½ C Granulated sugar
2 tbsp Heavy whipping cream
1/3 C Light brown sugar
¾ C Milk or water
¾ C Nonfat sour cream
½ C Oil
5 C Powdered sugar
1 tsp Pumpkin pie spice
½ C + 2 tbsp Pumpkin puree
11 oz Nestlé Toll House Pumpkin Spice Morsels
½ C Unsalted butter (1 stick), softened
1½ C (3 sticks) Unsalted butter, cold.
1 tsp Vanilla extract
2 tsp Pure vanilla extract
2½ tsp Vanilla extract
3 tbsp Vegetable oil
Equipment:
oven
muffin liners
muffin tray
toothpicks
bowl
microwave
Cooking instruction summary:
For the fillingCombine butter and both sugars, beat until smooth, 1-2 minutes.Add flour and pumpkin pie spice. Slowly beat into the sugar, dough will be somewhat clumpy. Slowly add pumpkin puree and vanilla extract and beat until smooth.Preheat oven to 350 F.Combine cake mix with cocoa powder. Add sour cream, eggs, milk, vegetable oil and vanilla extract. Beat on medium speed until all ingredients are well combined.Line your cupcake pan. Drop about 2 teaspoons of dough (small cookie scoop) into the bottom of the cupcake liners. Fill each one liner full with batter.Bake at 350F for 15-18 minutes. Check for doneness by inserting a toothpick in the middle of the cupcake. If the toothpick comes out clean, your cupcakes are done.Allow cupcakes to cool completely.Cut butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color.Add 2 C powdered sugar and mix on low speed until incorporated into butter.Add 2 tsp vanilla extract and mix to combine.Add additional 2 C powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.Add last 1 C powdered sugar along with 2 tbsp heavy whipping cream and tsp vanilla extract . Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.Frost cooled cupcakes and freeze for 15 minutes.Prepare magic shell and dip cupcakes into magic shell. Allow to set for 10-15 minutes until firm. I suggest to let the frosting thaw further before eating.Combine pumpkin spice morsels and vegetable oil in a tall, microwave safe dish or cup. Melt for 45 seconds, stir until smooth. If not completely melted, microwave for another 15 seconds. Magic shell should be completely smooth.
Step by step:
1. For the filling
2. Combine butter and both sugars, beat until smooth, 1-2 minutes.
3. Add flour and pumpkin pie spice. Slowly beat into the sugar, dough will be somewhat clumpy. Slowly add pumpkin puree and vanilla extract and beat until smooth.Preheat oven to 350 F.
4. Combine cake mix with cocoa powder.
5. Add sour cream, eggs, milk, vegetable oil and vanilla extract. Beat on medium speed until all ingredients are well combined.Line your cupcake pan. Drop about 2 teaspoons of dough (small cookie scoop) into the bottom of the cupcake liners. Fill each one liner full with batter.
6. Bake at 350F for 15-18 minutes. Check for doneness by inserting a toothpick in the middle of the cupcake. If the toothpick comes out clean, your cupcakes are done.Allow cupcakes to cool completely.
7. Cut butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color.
8. Add 2 C powdered sugar and mix on low speed until incorporated into butter.
9. Add 2 tsp vanilla extract and mix to combine.
10. Add additional 2 C powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
11. Add last 1 C powdered sugar along with 2 tbsp heavy whipping cream and tsp vanilla extract . Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.Frost cooled cupcakes and freeze for 15 minutes.Prepare magic shell and dip cupcakes into magic shell. Allow to set for 10-15 minutes until firm. I suggest to let the frosting thaw further before eating.
12. Combine pumpkin spice morsels and vegetable oil in a tall, microwave safe dish or cup. Melt for 45 seconds, stir until smooth. If not completely melted, microwave for another 15 seconds. Magic shell should be completely smooth.
Nutrition Information:
covered percent of daily need
