Yesterday, I promised a review of these fall Pumpkin Cupcakes with Browned Butter Cream Cheese Frosting and Sugared Pecans.

Make them and eat all of them NOW! You may have a tummy ache but you definitely won’t regret it. I promise.

I only changed this recipe up a bit, substituting unsweetened apple sauce for the vegetable oil in the cake. The recipe also doubled easily and was a sell out at the school fall festival tonight.

I again used PaperChef Culinary Parchment Lotus, 12-Cups“>Paper Chef Parchment baking cups, just the Lotus version this time. They make baking so easy and really classed up the cupcakes.

The cake is incredibly moist and the browned butter cream cheese frosting is rich. And if I’m being completely honest, I’ve eaten a few spoonfuls of it by itself.

These cupcakes are the perfect fall sweet treat. I’d love to know what your favorite fall dessert is. Share in the comments or on Facebook.

Berry Chocolate Cupcakes

I’ve literally been waiting all weekend to share my berry chocolate cupcakes with everyone. I was so excited to find these beautiful raspberries yesterday on one of our adventures.

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Then when we visited our local outlet store and found a cupcake carrier like this one, I knew it was a sign that we needed to make some amazingly yummy berry chocolate cupcakes. After a quick trip to the grocery store for some of the ingredients we needed and my favorite Paper Chef Cupcake Liners, my baking assistant and I got started.

I love to bake from scratch, but that’s not realistic for me most of the time. So, when it comes to making chocolate cake, I love this recipe for the Best Doctored Up Cake Mix Cake and Best Ever Chocolate Frosting Recipe from Something Swanky. The cake and the icing are the perfect balance of sweet and bitter, and I think the yogurt gives both an even better flavor. The recipes call for plain Greek yogurt, but sometimes for extra flavor I buy vanilla or chocolate – yum!

I found the bake time to be similar to what’s recommended in the recipe even when baking as cupcakes and if you use the Paper Chef Cupcake Liners, they are so easy to remove. We let the cupcakes sit over night to cool and so my baking assistant could get some much needed sleep (see Facebook post about the threenager).

Unfortunately though, sometimes life gives you bad raspberries (filled with little larvae) and you have to scurry to find a substitute. As much as we were looking forward to raspberry filled cupcakes, the grocery store had a great deal on strawberries (did I mention we are followers of Dave Ramsey?), that I couldn’t pass up. I also needed a fine strainer to make my berry filling and was so excited to find that Kroger had a buy one, get one free sale on their Good Cook kitchen gadgets. So, we are now proud owners of a strainer AND a 3-in-1 avocado tool!

My berry filling recipe could use any berry, but today I sliced 1 quart of strawberries and combined them with 3/4 granulated sugar, 3/4 cup water, and a splash of lemon juice. I brought the mixture to a boil, reduced the heat, and covered it and simmered it on medium heat for ten to fifteen minutes. I then ran the mixture through the strainer, placing the liquid back into the pot. In a separate bowl I combined 1/4 cup water and 2 tbsp corn starch until well dissolved. Once dissolved I added the corn starch mixture to the liquid in the pan and boiled again until the liquid was thick. The liquid was placed inPicture16 the refrigerator and allowed to set before being placed in a piping bag.

While the filling was cooling, I cored the center of the cupcakes and placed the chocolate icing in a piping bag. Then the fun began. I piped the strawberry filling into the center of the cupcakes, and topped them with the chocolate icing and a quarter of a fresh strawberry. It was all I could do to keep my husband and kiddos out of them before we took them to our church fish fry.

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Side note: I need to lay off of the cupcakes, people are starting to think I’m pregnant again. 🙂

Happy Sunday!