PUMPKIN SPICE HI-HAT CUPCAKES #desserts #pumpkin #cakes #bars #cupcakes

Helloooo, delightful! These Pumpkin Spice Hi-Hat Cupcakes are loaded up with salted caramel, finished off with a whirl of pumpkin flavor icing, and plunged in the most lovely shiny chocolate beating!

Much obliged to you to International Delight for supporting this post. This year I'm satisfied to cooperate with them to bring you fun and innovative treat plans.

As an icing devotee (some would state icing monstrosity), hello there cap cupcakes are my shortcoming. My optimal frosting:cake proportion is practically 1:1, so you can perceive any reason why cupcakes finished off with transcending twirls of icing would speak to me! Also, the wonderful, glossy chocolate coat that covers the icing is a delightful reward.

Customary hello there cap cupcakes are chocolate cupcakes finished off with marshmallow icing, yet you and me, we're sugar saints. We don't have to adhere to those standards. Moreover, I spotted 2 orange leaves on my front hedge at the beginning of today, which clearly implies fall is fast approaching and we have to incline toward pumpkin zest season HARD. To the pumpkinmobile!

Also try our recipe : NO CHURN OREO ICE CREAM #desserts #icecream #oreo #cakes #snack

INGREDIENTS

FOR THE PUMPKIN SPICE CUPCAKES:

• 1 Spice cake mix or carrot cake mix
• ½ cup International Delight Pumpkin Pie Spice Creamer
• ½ cup vegetable oil
• 3 large eggs
• 8 oz pumpkin puree (1 cup), not pumpkin pie filling
• 1 tsp pumpkin pie spice or cinnamon

FOR THE PUMPKIN SPICE FROSTING:

• 12 oz unsalted butter at room temperature
• 18 oz powdered sugar (4.5 cups)
• Pinch of salt
• 1 cup International Delight Pumpkin Pie Spice Creamer at room temperature
• 2 tsp vanilla extract
• Orange and yellow food coloring I used Americolor brand

TO ASSEMBLE:

• 3 cups thick salted caramel sauce (the thick kind in the jar, not the squeeze bottle)
• 12 oz semi-sweet chocolate finely chopped
• 2 TBSP vegetable oil
• Decorative sprinkles if desired

INSTRUCTIONS

TO MAKE THE PUMPKIN SPICE CUPCAKES:

1. Fill 24 cupcake cavities with paper liners. Preheat the oven to 350 F.
2. Combine all the ingredients for the cupcakes and mix on medium speed for 1-2 minutes, then scrape down the bottom and sides of the bowl well. Scoop the batter into the cupcake pans, filling each about 2/3 full.
3. Bake the cupcakes for 20-22 minutes, until the tops spring back when lightly pressed. Cool completely before decorating.

TO MAKE THE PUMPKIN SPICE FROSTING:

1. Combine the butter and powdered sugar in the bowl of a large stand mixer fitted with the paddle attachment. Mix them together on low speed, then gradually raise the speed to medium and beat it for 4 minutes, until the mixture is white and fluffy.
2. Add the salt, creamer, and vanilla extract. Beat on low speed until the liquids are incorporated. It is normal for the mixture to look separated (and, frankly, weird and chunky) at this stage. Once the liquid is mixed in, gradually raise the speed to medium and beat for another 4 minutes, until the frosting has come together, is smooth and glossy, and holds firm peaks.
3. Mix in a few drops each of orange and yellow food coloring, until you get a pumpkin color you are happy with. Transfer some of the frosting to a piping bag fitted with a large round tip.

Source : bit.ly/3ijTaTu

Read more our recipe : 3-INGREDIENT CHEATER’S CHOCOLATE CROISSANTS #desserts #cakes #chocolate #easy #bars