I can't take full credit for the idea of these cute little cupcakes, because I found the recipe in the November issue of Family Circle magazine, page 176. However, with that being said, I feel like I made them my own!
You will need:
Ingredients from Pumpkin Spice Cake Batter Recipe (Found in my October 22nd 2012 Blog Post)
Orange Sprinkles
8 Pretzel Rods
Bundt Muffin Tin (Having more than one is ideal)
Dairy-Free Ganache:
1/2 Cup Coconut Milk (I use the Thai Brand, and use the cream that separates to the top)
1 Cup Dairy-Free Chocolate Chips
The Process:
Prepare the Pumpkin batter as described in my previous blog post. In this case, I chose to put dairy-free chocolate chips in the batter instead of the raisins and dates. (You don't necessarily have to use dairy free chips.) Grease the bundt muffin tins with a little butter, and then lightly flour. Spoon batter into each muffin tin 3/4 the way full. Bake at 350 F for 15-20 minutes, testing to see if a toothpick comes out clean. Let the cupcakes cool.
While the cupcakes cool, place the chocolate chips and coconut milk cream into a small saucepan, and stir constantly over med-low heat, until the chips are completely melted into a wonderful sauce! Remove from heat, and place on a warmer if you have one.
Cut a little off the top of each cupcake to make a flat surface. Spread the prepared ganache over this flat surface, and place another cupcake upside down, on top. Drizzle more ganache over the top, add sprinkles, and push the end of a pretzel rod into the little well on top.
The Holidays Have Begun
I served these at our preschool Halloween party this year, where my 3 year old son, Liam, devoured them enthusiastically. He loves chocolate, but alas, has a dairy intolerance. I don't mind it much, because we don't eat much dairy products at our house anyway. It hasn't been much of a problem for us.
I'm not normally one to do things that take me longer than an hour to an hour and a half. Whether it's in the kitchen, craft table, or just mindless tasks, I just feel my internal clock ticking if I spend too much time focusing on one thing. This was a challenge of patience for me! It was sooo worth it though. The kids enjoyed them, and so did the adults who took part.
I was able to go help with Aiden's Kindergarten class party as well this year for Halloween. I was so grateful to be so involved with my boys schools, since I had to work on Halloween night. I dressed up like a witch, and planned on bringing the traditional homemade root-beer with dry ice. After looking into it, I realized that making the root-beer the way I wanted to was not going to be possible in the classroom. I asked Aiden for some healthier ideas. He suggested apple cider! It was absolutely delicious, so easy, and so much healthier too! We just simply poured the cider over the dry ice, and voila! Aiden always has great ideas.
I was considering waiting until next Halloween to share all of this, but why not share it now? I always love how Halloween gradually morphs into Christmas. We always save a few pumpkins to decorate the front porch for Thanksgiving, right? So maybe there's still time left to make Pumpkin cakes too. If not, you have a few plans brewing for next year!
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