pumpkin cupcakes with chocolate 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. Bake for about 15-20 minutes or until the tops spring back when lightly touched.

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. Enjoy!