Rich chocolate cupcakes piled high with velvety smooth pumpkin pie.
Happy Canadian Thanksgiving everybody! We Canadians celebrate our Thanksgiving a whole month earlier than our neighbours to the South. Our early Thanksgiving just means we have that much more time to enjoy pumpkin pie, arguably the best part of the holiday. A blissfully extended pumpkin-everything season – from the first infamous PSL in September, all the way through to the last few bites of Christmas dinner pumpkin pie.
Pumpkin and chocolate is such a delicious combination. (Last year I made this delicious Pumpkin Chocolate Cream Cheese Bread.) To “pumpkin-up” these chocolate cupcakes, I thought about making pumpkin buttercream, or maybe piping the filling inside, but what I was after was the pure taste and texture of a creamy, spicy, velvety smooth pumpkin pie. Blending pumpkin into sweet frosting, or tasting a small spoonful in the middle was just not going to cut it. So I took that pumpkin pie filling, and I piped it right on top. That’s right, these moist, rich cupcakes are topped not with frosting, but with actual pumpkin pie filling. Sort of a lazy left-overs type of treat. Although, leftover pumpkin pie is really an enigma. I mean, it doesn’t really exist, does it?
I happened to have some leftover pumpkin filling, as my pie shells were already full. I poured it into a small baking dish, and baked it along with the cupcakes. Once chilled and set, I simply scooped it into my piping bag and piped it on top of the cooled cupcakes. It was just that easy! You could even add a dollop of whipped cream on top for that little finishing touch.
Pumpkin Pie Chocolate Cupcakes
- 1 teaspoon instant espresso powder
- 3/4 boiling water
- 1 cup flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cocoa powder
- 1 egg, lightly beaten
- 1/4 cup milk
- 1/4 cup oil
- 2 cups pumpkin pie filling*
- Preheat oven to 350°.
- Line a muffin tray with 12 cupcake liners
- In a small bowl, dissolve instant espresso powder in boiling water and set aside.
- Sift all dry ingredients together in a large bowl.
- Add dissolved espresso mixture, egg, milk and oil. Mix together until well combined.
- Fill cupcake liners about 3/4 of the way full. Bake 17-20 mins. *If you’re using uncooked pumpkin pie filling, pour into a baking dish and slide into the oven with the cupcakes.
- Cool cupcakes on a wire rack. Transfer pumpkin pie filling to fridge to chill and set, about one hour.
- Once cupcakes are cool and pumpkin pie filling has set, scoop into a piping bag and pipe on top of cupcakes.