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DECK THE HOLIDAY'S: FUDGE BROWNIE CUPCAKES WITH PUMPKIN CREAM CHEESE FROSTING!!

Tuesday, January 1, 2013

FUDGE BROWNIE CUPCAKES WITH PUMPKIN CREAM CHEESE FROSTING!!

   This recipe comes from sallysbakingaddiction.com .   Here's a recipe for some small, tasty mini cakes, for not just you, but for the loved ones in your life.





I had my first bake sale this past weekend.
Reader Maggie (hi Maggie!) from the Hillyer Art Space in DC approached me this summer and asked that I bring and sell a few baked goods to their art showing.
The original brownie cupcakes on my blog have been so popular, I knew a fall-inspired version of them would be a huge hit.



Plus, I’m a tad obsessed with pumpkin and I don’t think I’m alone in that. ;)




Needless to say, these babies were the first item to sell out.
For the cupcakes, I remixed my original recipe and melted some good quality chocolate in the batter instead of cocoa powder. The melted chocolate makes these brownie cupcakes dense, rich, moist, and decadent.
Pure chocolate decadence.  Is there really anything better?




Yes.  There is something better.  Adding pumpkin.
The pumpkin cream cheese frosting was an afterthought. I spied some pumpkin puree leftover from my healthy pumpkin bars in my refrigerator, and instantly knew I should incorporate it into the cream cheese frosting.
It’s lusciously creamy, perfectly spiced with pumpkin pie spice and cinnamon, and the dollop of pumpkin gives it a beautiful light orange color.  Doesn’t it just look like a puffy cloud on top?  So soft and silky.
I love the spice speckles peaking through!



What you will love most about this recipe is that it comes together fairly quickly.
With the dozens of cookies and other treats I made for the bake sale, an easy and quick cupcake was a glorious sigh of relief.
Wilton #12 piping tip always does the trick. 

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