- 2 cups cake flour
- 1/2 teaspoon baking soda
- 1/2 Tablespoon + 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoons ground cinnamon
- 1/2 Tablespoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup (2 sticks) unsalted butter, room temperature
- 5/4 cups packed light-brown sugar
- 2 large eggs
- 1/2 cup buttermilk
- 5/4 cups canned pumpkin (not pie filling)
- Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.
- With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture (whisk mixture together to get even distribution) in two batches, alternating with one addition of buttermilk, and beating until just combined. Add pumpkin; beat until just combined.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake until golden brown, 10-11 minutes. Transfer tins to wire racks to cool 5 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be refrigerated up to 3 days in airtight containers.
- To finish, use an offset spatula or a pastry bag fitted with a decorated tip to top the cupcakes with cream cheese frosting.
- 1/2 cup (1 stick) unsalted butter, room temperature
- 12 ounces cream cheese, room temperature
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Mix cream cheese and butter until creamy and light.
- Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
- Mix in vanilla until fully integrated.
For the witch’s hat I made an “oreo” type sandwich cookie from scratch and then added a hershey’s kiss to the top. If you”re feeling lazy or just don’t care too much about the cookie you could use an actual oreo – just heat them in the oven in order to get the kiss to adhere or heat the bottom of the kiss somehow.
Personally I’d recommend making the cookie though because it was really good! I got the recipe from Nosheteria . I didn’t make the filling, but I made the cookies as is. It made waaaay more cookies than I needed but I was glad – and they all went.
Chocolate Sandwich Cookies with Vanilla-Cream Filling
from Retro Desserts
Makes ~60 cookies
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch process cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) room- temperature, unsalted butter
- 1 large egg
- Preheat to 375 degrees.
- In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
These were a huge hit. Everyone loved the themed-ness of the cupcakes (although admittedly they were a bit hard to eat – you had to take the hat off to eat them and that sometimes took a bit too much of the frosting off) The surprise hit of the day though was the cookies – they were really addictive and definitely one of the best chocolate cookies I’ve ever had (not like a chocolate chocolate chip cookie though – more sugar cookie/shortbread cookie like). A definite to-make-again recipe!