Pumpkin Spice Cupcakes & Dark Chocolate Ganache

Introducing: A moist Pumpkin Spice Cupcake with Dark Chocolate Ganache frosting. So simple. so tasty. I love fall! You have to make these. I promise it will be worth your time. Your tasty buds will thank you. I love spices too. Such a small amount of spice can leave something tasting so nice. Aren't I hilarious? These cupcakes really got a great flavour from both the pumpkin and the mixture of all-spice, ground ginger, cinnamon and nutmeg. I love autumn. Did I mention that yet?

My tin is dirty. Very dirty. So dirty I am a little embarrassed. Please don't judge me.

You know it's fall time when you break out the Pumpkin puree!

The batter was nice and thick which made for an easy spooning process (spooning process? honestly who calls it that?) I only filled my wells about halfway up and the cupcakes were a nice shape once they were baked. A little more batter in each liner would have probably been perfect as I like when my cupcakes go right to the top edge of the liner. I am picky like that. I have high expectations for my cupcakes.

The result? Perfectly moist and springy cuppies. My entire kitchen spelled like Thanksgiving (we here in Canada celebrate Turkey Day BEFORE Hallowe'en in the beginning of October). The smells got me so excited for Turkey Day. Stuffing, turkey, freshly baked bread, squash, pumpkin pie and fresh whipped cream, family, and memories. I can't wait. These cupcakes were the perfect precursor to the holidays.

The first bite was amazing. The top was very crispy but the inside was perfectly moist.

Now your mouth is drooling huh? For the ganache frosting you will need 4 ounces of unsweetened chocolate and 10 ounces bittersweet chocolate. The bitter taste of the cocoa becomes interestingly sweet once melted and mixed with the sugar and cream and is the perfect compliment to the pumpkin spice flavour.

When the ganache is made, you may need to keep in it the fridge for 15-20 minutes until it's firm and thick. If you don't the ganache will be liquid-like and only suitable for pouring over top of desserts. Since I wanted to pipe my ganache I had to firm it up in the fridge before whipping it with my electric mixture. The result was perfect and this stuff is good. And I mean your-belly-will-love-you-forever good.

Something is missing though.

MMM what could it be? Wait for it....

Wait for it...

Ah there it is. A lovely little pecan so perfectly placed atop rich fluffy ganache.

Pumpkin Spice Cupcakes

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

2 teaspoons ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground all-spice

4 large eggs

1 cup unsalted butter, melted and cooled

1 cup packed dark-brown sugar

1 cup granulated sugar

1 3/4 cups pumpkin puree

Chocolate Ganache

10 ounces bittersweet chocolate, chopped

4 ounces unsweetened chocolate, chopped

1 1/4 cup whipping cream

1/4 cup unsalted butter at room temperature

1 1/2 - 2 cups powdered sugar

1/4 cup whole milk or whipping cream

1 tbsp vanilla if needed for sweetness

For the cupcakes, preheat your oven to 350 degrees F and in a large bowl, whisk together your flour, baking powders, salt and spices. Set aside. In a separate bowl, combine your sugars, eggs, melted butter and pumpkin puree until mixed well. Combine both mixtures together and if you find it hard to get the batter consistently combined, feel free to mix on low speed with your electric mixture just until smooth.

Divide evenly among your lined cupcake wells, about 3/4 of the way full. If you love the brown liners I use (I can't get enough of these things) check these out. Bake for about 15-20 minutes or until the tops spring back when lightly touched. I found 20 minutes was a minute or two too long but I love when my cupcakes are a tad slightly undercooked. I am a weirdo, I know!

For the ganache, place all of your chopped chocolate in a heat-safe bowl. In a saucepan, heat your cream over low heat until small bubbles start to form around the pot edges. Pour the cream over the chocolate and let stand for a few minutes. Stir the chocolate consistently for a few minutes until the chocolate is melted and smooth. Add the butter and continue to stir until the butter is completely melted.

In a small bowl whisk together your milk (or cream) with the powdered sugar, vanilla and a pinch of salt if you'd like a less sweet taste. This mixture will be thick and sticky. Add in a bit of vanilla for more sweetness and then combine with the chocolate mixture until perfectly smooth. Keep in the fridge for about 20 minutes until firm and then beat with a mixer to make fluffy and pipe-worthy. Pipe or frost as desired and cover cupcake at room temperature. Serve within 2 days for best taste. Enjoy!