Pumpkin Cupcakes with Coconut Filling and Chocolate Cream Cheese Frosting are going to give you your pumpkin fix in a super moist way, with a surprise coconut filling and luscious chocolate cream cheese frosting. These gems are sure to get you in the mood for fall!
Happy first birthday to my blog!! It’s been a wonderful year filled with recipe successes (as well as disasters). I’ve learned so much about blogging this year, including food photography, social media, and WordPress. I have a lot more to learn, and I’m very eager to do it. Blogging has pushed me to try new things in the kitchen and develop more of my own recipes. I’ve been very inspired by countless bloggers, as well, and love the support I’ve received from so many. I’m celebrating my blog’s anniversary by giving away an Amazon gift card. Details are below!
Now, we need to talk cupcakes before we get to that giveaway. I’ve held off of the pumpkin recipes as long as possible, and I felt that celebrating my blog’s anniversary was a great time for the first one! I love pumpkin, and it’s one of the ingredients that I look forward to the most in the fall. I had to make some type of cake for this occasion, and these cupcakes were some of the best ones to come out of my kitchen. The cake is moist and delectable, and the coconut filling is reminiscent of a macaroon cookie. I adore the pumpkin-chocolate combination, so I added melted chocolate to the cream cheese frosting, and this cupcake was created.
The cupcakes themselves are so light with just the perfect amount of spice. They really don’t need filling, but I wanted to something a bit special. I’m now hooked on the pumpkin-coconut combination, so I’m sure I will be doing more with that this fall! If you do decide to make these cupcakes with the filling, simply fill the cupcakes about 1/4 of the way full of batter, then top the batter with a teaspoon of the filling. I used a bit more than that, and it was a bit too much. Top the filling with more batter, and bake.
I love cream cheese frosting with pumpkin cake, so that had to be done. Ever had chocolate cream cheese frosting? So good! I beat in melted and cooled semi-sweet chocolate chips with the cream cheese frosting, but I’m thinking dark chocolate would be absolutely delicious next time.
I will definitely be whipping up at least one more batch of these, with or without filling doesn’t matter. The one cupcake I had just wasn’t enough. 😉
It’s time to talk giveaway! I took a little poll on Facebook, and the consensus was that most would love an Amazon.com gift card over Anthropologie. Enter for your chance to win a $50 Amazon gift card!
How to Enter:
Simply leave a comment below stating what you would purchase with an Amazon gift card.
For additional entries, use the social media icons on the top right to subscribe to Flavor the Moments via Pinterest, Twitter, Instagram, or Google+, like me on Facebook, or subscribe via RSS feed. You can also enter your email address so that you’ll get all of my posts via e-mail. You must add one comment for each additional entry, stating which social media platform you subscribed to in order to receive the extra entry or entries.
Giveaway closes at midnight on Sunday, September 15, 2013. Good luck!
- Coconut Filling:
- 1 egg white
- ⅛ teaspoon cream of tartar
- pinch of salt
- ¼ cup granulated sugar
- 1 tablespoon all purpose flour
- 1 cup sweetened flaked coconut
- 1¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 stick unsalted butter, room temperature
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup hot water
- 1 teaspoon pure vanilla extract
- 4 ounces ⅓ less fat Neufchatel cream cheese, room temperature
- 3 tablespoons unsalted butter, room temperature
- 3½ cups powdered sugar
- ¾ cup semi-sweet chocolate chips, melted and cooled slightly
- Using a stand mixer, beat egg white, cream of tartar, and salt at medium high speed until fluffy, about 1 minute. Add sugar and beat on high until stiff peaks form. Stir the 1 tablespoon of flour into the flaked coconut, then stir gently into the egg white mixture. Set aside.
- Preheat the oven to 350 degrees and line a standard muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a large bowl, beat butter on medium speed until fluffy, about 1-2 minutes. Add the brown sugar and granulated sugar and beat until well incorporated. Add the eggs one at a time, beating on low speed until combined after each addition. Mix in the pumpkin and vanilla. Reduce the speed to low and add ⅓ of the flour mixture, alternating with the hot water, beginning and ending with the flour mixture.
- Fill muffin cups ¼ full of batter. Place 1 teaspoon of the coconut filling in the center of the batter. Add more batter, filling the liners about ⅔ of the way full. Bake on the center rack of the oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes. Remove the cupcakes from the pan and continue to cool completely on the wire rack.
- Place the cream cheese, butter, and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat at low speed until incorporated, then beat at medium high speed for 2-3 minutes, until the frosting is light and fluffy.
- Place the chocolate chips in a microwave safe bowl. Heat at medium power for 1 minute. Stir, then heat at medium power at 30 second intervals, stirring after each. When the chocolate is completely melted and smooth, let it stand about a minute to cool slightly. Add the chocolate to the frosting and beat at medium high until completely incorporated.
- When the cupcakes are completely cool, frost and decorate with mini chocolate chips and roasted coconut chips, if desired. Store leftover cupcakes in the refrigerator in an air tight container. Enjoy!