Are you seeing pumpkin everywhere like we are? Every headline is something pumpkin related. The weather, the changing colors, the smells, and most of all, the food! We love the fall season.

~Ingredients:

-For the Cupcakes:

1 Cup White Sugar.  

1 Cup Brown Sugar.

1 Teaspoon Baking Soda.

2 Teaspoon Baking Powder.

2/3 Cup Cocoa Powder.

1 1/2 Cup Flour.

4 Eggs.

3/4 Cup Softened Butter.

1 Tablespoon Vanilla.

1 Cup Canned Pumpkin.*

1/2 Cup Buttermilk.

1/2 Teaspoon Salt.

-For the Ganache:  

12 oz bag milk chocolate chips.

6 oz heavy cream.

-For the Frosting:

1 Cup Pumpkin Puree.

1 - 2 Cups Powdered Sugar.

2 Teaspoon Cinnamon.

1/4 Teaspoon All Spice.

1 1/2 Cup Heavy Cream.

-For the Toppings: 

Chocolate Sprinkles** 

~Directions:

Step 1: Preheat oven to 350 degrees fahrenheit. Line the cupcake tray with paper liners.

Step 2: In a small bowl mix together the buttermilk and the pumpkin until incorporated. 

Step 3: In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt.

Step 4: In a mixer, beat the butter, sugars, and vanilla together until light and fluffy.

Step 5: Add in eggs, one at a time, until fully incorporated.

Step 6: Alternating, add the flour mixture and buttermilk mixture to the sugar mixture. Begin and end with the flour mixture.

Step 7: Mix on low for 1 minute until fully combined.

Step 8: Using an ice cream scoop or a 1/4 cup measuring cup, place the batter in the prepared cupcake tray.

Step 9: Bake for 18 - 22 minutes. Cupcakes are done when a toothpick inserted comes out clean.

Step 10: Let the cupcakes cool at room temperature. 

-Making the Frosting:

Step 11: Add heavy cream to a stand mixer and whip on a medium high speed until soft peaks form.

Step 12: While the cream is mixing, place pumpkin puree, cinnamon, and all-spice in a bowl and stir until combined. Set aside.

Step 13: Once the cream is at soft peak stage, add powder sugar in a 1/2 cup at a time.

Step 14: After one cup, turn off mixer and gently fold in the pumpkin puree mixture to cream.

Step 15: If the consistency is not firm enough, add more powdered sugar, about a 1/4 cup at a time until you reach the desired consistency.

Step 16: Place in the refrigerator for 15 minutes before assembling the cupcakes.  

-Making the Ganache:  

Step 17: Pour the heavy cream into a pot and bring it to a boil.  

Step 18: Put the chocolate chips in a heat safe bowl and pour the hot heavy cream over them.  

Step 19: Slowly stir until all the chocolate chips are melted. 

Step 20: Once the cupcakes are cooled off, dip each of the cupcakes into the ganache.

Step 21: Pipe the frosting on top of the ganache.

Step 22: Eat and Enjoy!***

~Recipe Notes:

*We used canned pumpkin because that is what we had on hand. You can use fresh pumpkin if you want.

**We used chocolate sprinkles but you can use any kind of toppings or sprinkles.

***Keep the cupcakes refrigerated when not eating because the frosting will melt if left out for too long.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah :)