makes about 10 cupcakes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
½ cup mini chocolate chips
½ cup roasted chopped hazelnuts
1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.
2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined. Stir in chocolate chips and hazelnuts.
3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
The cupcakes are topped with a super-rich whipped ganache buttercream. I heated 1and a half cups heavy cream to near boiling. I poured it over 12 oz. good dark chocolate (Ghiradelli over here!) After it sat for a couple of minutes, I whisked it until smooth and allowed it to cool. Then, with the whip attachment of my stand mixer, I whipped it into oblivion, then added 2 sticks of butter gradually to the mixer until the frosting was light and fluffy.
Jennifer @ Jane DeereNovember 19, 2010 at 6:19 pm
What a wonderful combination of flavors…these look amazing! I have got to try these cupcakes!!!
Mimi (Gingersnaps)November 19, 2010 at 6:31 pm
I’m not even a big cupcake fan…but those look EPIC.
ImwaytoobusyNovember 19, 2010 at 6:35 pm
Ghirardelli? You can’t go wrong! That must have been delicious frosting. Bet the cake was good too 🙂
Tina @ Faith Fitness FunNovember 19, 2010 at 6:55 pm
I think I would rather have these than pumpkin pie. Hands down. Frosting is involved!
Liz @ Blog is the New BlackNovember 19, 2010 at 6:56 pm
Those look delicious- I’ve never even tried Nutella! (I know!)
stacey-healthylifeNovember 19, 2010 at 6:57 pm
Those are so pretty and I love the flavor combo.
Erin (Travel, Eat, Repeat)November 19, 2010 at 7:02 pm
Wow, with so many amazing flavors, you just can’t go wrong!
Krystina (Basil & Wine)November 19, 2010 at 7:41 pm
These are incredibly beautiful cupcakes.
Mary (What's Cookin' with Mary)November 19, 2010 at 8:44 pm
Mara, these cupcakes are stunning! …withthree of my favorite things?! I love it 😀 I’m thinking I may need to make these for Turkey Day and suprise everyone.
What’s on top of the frosting ? Was thinking some of the chopped nuts, but doesn’t look like it…
Mara @ What's For Dinner?November 20, 2010 at 7:48 am
Thats just some gold decorating sugar on top… Nothi g fancy but it added that little something special 🙂
Christine (The Raw Project)November 19, 2010 at 10:22 pm
Wow, these look simply fabulous. Thanks!
AmandaNovember 20, 2010 at 9:07 am
Mara needs to open her own bakery already! These cupcakes look soooo good!
CarleeNovember 20, 2010 at 9:25 am
Yum! These look divine! I just discovered pumpkin (outside of it’s use in pumpkin pie, of course). I will have to try these!
JennaNovember 20, 2010 at 9:58 am
how cute 🙂 they look so professional!
Natalia - a side of simpleNovember 20, 2010 at 10:30 am
I think I just might need a bowl of that ganache buttercream frosting on hand in my fridge all the time 🙂
Mary @ Bites and BlissNovember 20, 2010 at 11:17 am
These sound incredible!! And perfect for a more mature palate 🙂
Stacy @ Every Little ThingNovember 22, 2010 at 6:23 am
This might take over the Thanksgiving spotlight from my Pumpkin Spice Cupcakes 😀