I am so so so excited for Thanksgiving. Not just because of the mass amounts of food I will likely inhale, or hanging out on my G-parent's farm with family (which I am very excited for), but also because it means no classes. No chemistry, no economics, no nutrition, no college algebra, no STRESS for 3 days.
It may only be 3 days, but those will be 3 beautiful, blissful, peaceful days with family-- filled with hot buttered rolls, and seconds on pie.
Why oh why does this holiday only happen once a year? Oh right, because then my pants wouldn't fit.
I made these little pumpkin cuppies for my relief society sisters at Church-- little pumpkin cakes with chocolate ganache and vanilla swiss meringue buttercream. Because there are only a couple months out of the year we can get away with making pumpkin everything, and I don't think it's acceptable to waste our precious pumpkin time.
makes about 40 mini cuppies
1 cup white white sugar
1/4 cup oil
1/2 teaspoon vanilla
1 cup pumpkin puree (half an 14 oz can)
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon ginger
6 oz semi-sweet chocolate chips
1/3 cup heavy whipping cream
Vanilla Swiss Meringue Buttercream:
2 egg whites
1/2 cup sugar
3/4 cup (or 1.5 sticks) butter, slightly softened but still cold
1/2 teaspoon vanilla
1/8 teaspoon salt
1) Make the Pumpkin Cake: In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a smaller bowl combine the sugar, oil, vanilla, pumpkin puree, and eggs. Add to the dry ingredients and mix just until all ingredients are combined and mixture is homogenous. Fill lined mini cupcake pans, filling each about 2/3 full. Bake about 9 minutes, until toothpick inserted in center of a cupcake comes out clean. Let cool.
2) Make the Chocolate Ganache: heat the whipping cream in the microwave for about 1-2 minutes, until hot. Remove from microwave and add chocolate chips. Let sit for about 5 minutes, then stir until smooth. Let cool slightly while you prepare the vanilla swiss meringue buttercream.
3) Make the Vanilla S.M.B. : In double boiler (or a glass bowl set over a pot of simmering water), whisk together the egg whites and the sugar until mixture is hot to the touch (around 4-5 minutes). You want to be careful that you don't scramble your egg whites: you don't want to cook them you just want to heat to a hot enough temperature that harmful bacteria die and the sugar begins to dissolve. Pour your egg white mixture into the bowl of a stand mixer and beat at medium-high speed with the whisk attachment until shiny, stiff peaks form and mixture is at room temperature (feel the side of the bowl with your hand, when the temperature feels neutral, your there), should take about 5 minutes.
4) Switch to your paddle attachment. Chop your butter into 1/2 tablespoon-sized cubes. Gradually add to egg whites, continuing to beat at medium-high speed until all butter is incorporated and mixture is smooth. Add vanilla and salt.
5) Assemble your cuppies: Spread a small scoop of chocolate ganache on each cooled cupcake. Pipe a small swirl of your vanilla s.m.b. and top with mini chocolate chips or chocolate sprinkles if you desire (which you do).