Pumpkin Chocolate Chip Cupcakes with Pecan Butter Frosting //
So summer has been over since roughly May, and I am fully ready to embrace Autumn. It is, in my opinion, the best season. Cold but sunny days, wearing a scarf, crunchy leaves, hot chocolate, cinnamon on everything… these really ARE a few of my favourite things. Pumpkin bakes are ubiquitous on Pinterest and Tumblr at this time of years, and having recently embraced pumpkin as a yummy autumnal foodstuff, I’m happy to share these with you, my pumpkin & chocolate chip cupcakes, with pecan butter frosting.
The pecan butter is a tiny bit of a faff, just because you’ll need a food processor/blender of some kind. If you don’t have one, the buttercream is just fine with a generous pinch of cinnamon. You can get some very cheap food processors, I got a great one from Lidl a couple of weeks ago for £12,99. It’s only small, it does what I need, and it’s pink! Pecan butter is utterly delicious, this is the recipe I used but I didn’t add any maple syrup. I urge you to try it if you’ve got a processor.
200g canned pumpkin
100ml vegetable oil
150g caster sugar
2 large eggs
4 tbsp sour cream / natural yoghurt
1 tbsp vanilla extract
1 tbsp nutmeg
4 tbsp cinnamon
2 tbsp mixed spice
pinch of salt
170g self raising flour
100g dark chocolate chips
. Pre-heat the oven to 180c. Line your muffin tray with cases (I got these super cute ones from Meri Meri).
. Combine everything except the flour and chocolate chips in a bowl and mix until smooth. Slowly fold in the flour, then the chocolate chips.
. Using an ice cream scoop, fill the cases 2/3 full (recipe yields approx. 16 cupcakes) and bake for 25 – 30 minutes, until a skewer comes out clean. Move onto a wire rack and allow to cool completely before decorating.
To Make Frosting:
100g unsalted butter, softened
250g icing sugar, sifted
Pinch of cinnamon
3 – 4 tbsp of pecan butter (see link, above, for recipe)
Few tablespoons of milk
In a stand mixer, combine the butter and icing sugar until just combined. Add the cinnamon, pecan butter and continue mixing. Add the milk, a small amount at a time , until you reach a nice consistency, easy to pipe.
Using a large star tipped nozzle, pipe a nice swirl on top of each of your cold cupcakes. Decorate with crushed pecan, or anything you fancy!
NB: I have made this recipe both vegan and gluten free by using gluten free self raising flour, omitting the eggs, and replacing dairy items with vegan substitutes. It tasted just as good!